Keto Strawberry Muffins (Gluten-Free, Dairy-Free)
By Carine Claudepierre
Published on 08/08/2019 - Last updated on 10/30/2023
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Keto strawberry muffins are easy, healthy almond flour muffins with only 3.9 grams of net carbs per muffin.
Plus, they are gluten-free, dairy-free, and perfect to pair with a cup of my bulletproof coffee for breakfast.
Are Strawberry Muffins Keto?
Classic Strawberry Muffins are made with all-purpose flour and sugar.
One classic strawberry muffin contains an average of 30 grams of net carbs. It’s almost 10 times what this recipe below contains!
How To Make Keto Strawberry Muffins
Almond flour is the most delicious keto flour to create moist muffins and cakes.
It contains very few carbs and a lot of fiber which makes it very fulfilling.
Let’s see how easy you can make these cute low-carb muffins.
Ingredients
All you need are 7 simple ingredients.
- Almond Flour – You can’t use coconut flour for this recipe.
- Eggs – I used large eggs.
- Sugar-free crystal sweetener of your choice – I love Monk fruit crystal but erythritol and xylitol, in the same amount work in this recipe. Read my keto sweetener guide to find out which are my 4 preferred sweeteners!
- Coconut oil – or melted butter if you prefer, I love dairy-free baking.
- Baking powder – or half the amount of baking soda if preferred.
- Diced strawberries – I used fresh strawberries, but frozen strawberries would have worked well too. First, defrost the strawberries, and chop and discard the juice. Frozen strawberries add lots of juice that soften the muffin batter too much. Always defrost before use.
- Unsweetened almond milk – almond milk is the best milk on the keto diet. It doesn’t contain lactose, the natural sugar from milk. You can also use unsweetened vanilla almond milk in this recipe. It has no sugar and adds a lovely vanilla flavor to the keto strawberry muffins.
Preparation
Preheat your oven to 350°F (180°C) to ensure it’s properly heated when you’re ready to bake.
Prepare for the baking process by lining a 12-hole muffin pan with muffin paper cups.
Alternatively, you can opt to grease the pan with an oil spray for easier removal of the muffins later on. Set the prepared muffin tin aside as you move forward.
Making The Batter
In a medium-sized mixing bowl, begin by whisking together the eggs and sugar-free sweetener of your choice.
Add the unsweetened almond milk and melted coconut oil, ensuring that all the ingredients are at room temperature.
This is particularly important because if you use cold eggs directly from the fridge, they might cause the melted coconut oil to solidify, resulting in oil lumps within the mixture.
In such a case, you can use butter instead to prevent this undesirable outcome.
Gradually incorporate the baking powder and almond flour into the mixture. To avoid lumps in the batter, add the almond flour in 1/2 cup increments, gently stirring each time to ensure a smooth integration.
If you decide to include diced strawberries in your muffins, fold them into the batter at this point.
If you’re using frozen strawberries, it’s crucial to defrost them first. This step is necessary to eliminate any excess moisture from the berries, which could otherwise make the muffin batter overly moist.
Forming Muffins
Now, take the prepared muffin batter and evenly distribute it among the 12 muffin liners in the pan.
To ensure consistency in both size and carb content per serving, consider using a mechanical ice cream scoop. This tool will help you achieve accuracy and uniformity in the size of each muffin.
Baking The Muffins
Place the filled muffin pan into the preheated oven. Allow the muffins to bake for a duration of 22 to 25 minutes.
To determine their doneness, insert a toothpick into the center of a muffin. It should come out clean or with minimal crumbs clinging to it.
Cooling Down
After the baking time is complete, let the muffins cool down for about 10 minutes while still in the pan. This short resting period helps the muffins set and makes them easier to handle.
Following this, gently transfer the partially cooled muffins from the pan to a cooling rack. Allow them to cool further for approximately 30 minutes to 1 hour.
It’s important to exercise patience during this time, as the muffins achieve their best texture when allowed to cool to room temperature.
By following these detailed instructions and allowing the muffins to cool properly, you’ll be able to enjoy a batch of delicious and perfectly textured muffins.
Serving The Muffins
You may wonder when it is appropriate to sneak these 3.9 grams of net carbs into your day? I recommend three options:
- Breakfast – this is a very fulfilling muffin delicious with a large almond milk latte. I recommend a large dollop of unsweetened coconut yogurt or whipped cream on top if you are really hungry.
- Snack – if you crave sweets, this will fix your sweet tooth in the middle of the day and keep you full until dinner.
- Post-workout – these muffins contain 5 grams of protein, which is great to reload your muscle mass while enjoying a sugar-free muffin.
Allergy Swaps
These keto strawberry muffins definitely tick all the diet requirements. Almond flour is gluten-free, which means that they are also delicious gluten-free strawberry muffins.
I recommend checking the ingredient list of your baking powder if you are gluten intolerant. Some may contain added gluten. Otherwise, use half the amount of baking soda.
If you are allergic to coconut, swap the coconut oil for melted butter.
Storage Instructions
It might take you a while to eat 12 of these paleo strawberry muffins. Great news, they freeze perfectly well.
First, place the muffins into a zip-lock bag or airtight container. I recommend freezing the muffins without paper cups.
Next, freeze for up to 3 months. Finally, defrost at room temperature the day before. You can rewarm your keto strawberry muffins into the oven or toaster.
Frequently Asked Questions
Yes, you can replace the strawberries with other berries like blueberries, raspberries, or blackberries. If you don’t like berries, you can add vanilla extract, lemon zest, or chocolate chips.
There are many low-carb fruits that are keto-friendly such as raspberries, blueberries, or strawberries.
Similar Recipes
If you love good bakery-style muffins with few carbs, I recommend giving a go to my other keto muffins recipe below.
Did You Like This Recipe?
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Keto Strawberry Muffins
Ingredients
- 3 large Eggs
- ½ cup Granulated Sweetener Monk fruit or erythritol or xylitol
- ⅓ cup Unsweetened Vanilla Almond Milk
- ⅓ cup Coconut Oil melted
- 2 ½ cups Almond Flour
- 2 teaspoons Baking Powder
- 1 cup Fresh Strawberries fresh or thawed (6 oz)
Instructions
- Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper or grease with an oil spray if preferred. Set aside.
- In a medium-sized mixing bowl, whisk together eggs, sugar-free sweetener of your choice, unsweetened almond milk, and melted coconut oil. Make sure all the ingredients are at room temperature. If you are using cold eggs straight out of the fridge, they will solidify the coconut oil creating oil lumps. Otherwise, use butter to prevent this from happening.
- Stir in baking powder and almond flour, 1/2 cup at a time, stirring between to gently incorporate the flour to avoid lumps.
- Stir in the diced strawberry, if you use frozen strawberries, make sure you defrost them. This eliminates any juice to prevent the muffin batter from getting overly moist.
- Transfer the muffin batter evenly into the 12-muffin case. I used a mechanical ice cream scoop to be accurate and ensure that each muffin has the same size (and so the same amount of carbs per serving).
- Bake for 22–25 minutes or until a toothpick inserted in the middle of the muffins comes out clean or with few to no crumbs on it.
- Cool for 10 minutes in the muffin pan, then gently transfer onto a cooling rack and cool for 30 minutes to 1 hour before eating. Be patient. They get the best texture at room temperature.
Storage
- Store in an airtight muffin box for up to 4 days at room temperature.
- Can be frozen in airtight ziplock bags, preferably without the paper cup. Defrost the day before at room temperature. Can be toasted or rewarmed in an oven at 100°C/210°F.
How to serve your muffins?
- Eat plain or top with unsweetened whipped coconut cream (or heavy cream) or unsweetened coconut yogurt.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Can I refrigerate these?
Sure or freeze!
When I figure the carb count it comes to 26.5g total carbs per muffin. The almond flour alone comes to 8g carbs per muffin. Am I doing something wrong? How did you get 5.6g? I was so excited because I made them and they look amazing and I can’t eat them if they have 26.5g of total carbs. 🙁
It seems that you have some issue with your nutrition tracker. The almond flour alone in the whole recipe, so for 12 muffins, bings only 40g net carbs. Or the recipe makes 12 muffins so you have to divide this number 12 to see how much net carbs the almond flour brings to each muffins. If you are only looking at almond flour it will be 3.3g net carbs per muffins from the flour. So I can confirm and reassure you that with ALL ingredients, one muffins has 5.6 g carbs including 1.1 g fiber that you takeaway to get the net carbs. That is why 1 muffin contains only 4.5 g net carbs and you are total safe to have one on your keto journey ! Enjoy the keto recipes on the blog, XOXO Carine.
Can I sub the coconut oil with butter?
Sure, it should be fine. Enjoy the muffins, XOXO Carine
I loved these SO much! I used Rasberries instead, and slightly less “sugar.” Ialso added a sprinkle of cinnamon and 1/2 tsp ginger powder. SO GOOD!
A little warning as you are baking them…uh, it’s so yummy, you might go over your carb limit for the day just by testing them and licking the batter off your fingers! 😀 Lol.
Thank you – I was looking for a good replacement for goodies appearing at work–and I think I’ve found it!
Thank YOU for such a lovely feeback! I love the raspberry option, very clever to make those even lower in carbs! Enjoy the recieps on the blog, XOXO Carine.
Hi Carine,
I made these strawberry muffins and they are sooo yummy. I reheated one and loaded it up with more butter. I couldn’t stop at one. Hahhaa
I have to admit that my batch of muffins look awful as the muffin tops didn’t brown evenly. But they do taste really good for a keto muffin.
Highly recommend to all other fans!
Best regards
Wing
Thank you for the lovely feeback! I am so glad you love them. XOXO Carine
Hi Carine
I made the strawberry muffins. I brushed the tops with MCT oil and sprinkled with powdered xylitol for an extra little bit of sweetness. They were wonderfully moist and went down a treat. IHighly recommend them to other readers. Kind Regards, Rosine
Hi Rosine, What a great idea! I love ti and thank you for sharing this amazing tips with us! XOXO Carine.
would it be ok to use regular sugar and if so how much and would buttermilk be ok to substitute or not?
Of course! The recipe will work perfectly with the same amount of any crystal sweetener including sugar. But it means that recipe won’t be sugar free or keto anymore. Same if you swap almond milk for buttermilk but yes recipe will work ust not be as healthy. I would rather recommend an healthy unrefined sugar if you want to keep those healthy. Coconut sugar will be healthier and low GI. Enjoy, XOXO Carine.
Can these be made egg free? I absolutely loved them and want to make them for my hubby. What egg replacement should I use?
I actually do use flax egg and it comes out delicious! Three tbsp flaxmeal and about a half cup of water, whisk it and let it sit for about 15 mins and whisk once more. My fiance is obsessed and I have to make these once a week now! Great recipe!
Thanks for sharing a vegan option! I am sure it will help many readers to enoy those muffins. XOXO Carine.
I didn’t had great success trying an egg replacement in this recipe – my husband is vegan too ! It wasn’t holding together when I used flax egg Enjoy, XOXO Carine.
I substituted the coconut oil for applesauce and I’m assuming that’s where I went wrong because I was left with a crumbly mess. It’s a shame since the ingredients are so expensive so if you read this, don’t try applesauce!
Well the recipe doesn’t suggest apple sauce as an oil replacement. You shouldn’t substitute ingredients if they are not suggested or PM me first next time. I love to help and mae sure recipe works. I would have tell you that applesauce is a no go here. Usually my recipes are high fat low carb so the oil is needed and I never recommend fruit puree. Enjoy the blog recipes. XOXO Carine.
The muffin was incredibly delicious!!!! I love all your recipes. Thank you for sharing????
Thank YOU for trying my recipes and for this lovely comment. Enjoy the blog recipes, XOXO Carine
Hi Carine! These look great but I can’t have nuts. Can I substitute 2% milk for the almond milk & gluten free Cup for Cup flour for the almond flour? Thank you!
Hello! You can use any milk of your choice, lite milk, full fat milk or coconut milk. I would recommend you swap almond flour with sunflower seed flour to keep things low carb keto friendly. Gluten free all purpose flour will make the muffins ‘bulky’. I hope you enjoy them, XOXO Carine
Fool proof and so yummy I made mine into 24 small muffins it’s hard to stop at one
Mind sharing the bake time for the mini muffins? Thank you!
That is so clever to make them smaller! This half carbs intake and make you enjoy them even longer.Thanks again for trying my recipes. XOXO Carine.
Loved these and so easy to make. I especially like that your recipes all have ingredients that most keto kitchens already have. Blueberries are on sale by me this week, I’m thinking that I’ll try it with them next!
Thank you so much for this lovely feedback! I am so excited to try them with blueberries next time too. XOXO Carine.
These are so easy to make and absolutely delicious! Perfect with a cup of coffee (or tea), and a little dab of whipped cream. These are all ingredients I had on hand, and if you follow the keto lifestyle, you probably have them as well. I’ll be making another batch tomorrow to freeze. Thanks so much for a great recipe!
They freeze really well, you will love to have a batch on hand to fix a quick sweet craving. Enjoy the recipes around here. XOXO Carine.
The strawberry muffins were delicious.
Thanks so much ! I am so happy that you enjoyed the muffins and that you found my blog recipes. XOXO Carine.
This recipe is easy for my very first keto bakery. I use the recipe to make the blueberry cake instead of muffins. Surprisingly, the taste is extremely delicious.
Thank you SO much for the lovely comment. I never thought the recipe will work as a cake too, amazing idea, thanks for sharing with me. XOXO Carine.
I’m fairly new to the keto cooking/baking & clueless on substitutes. Let’s say I’m 1/2cup short on almond flour& the last thing I want to do is get dressed & go to the store. Do I wait until I buy more or can I use something else to fill that little gap?
Argh that is pretty much annoying indeed. There is not many keto flour options for baking. You can try 1/4 cup of coconut flour to substitute the 1/2 cup almond flour missing. It will impact the texture for sure but still be delicious. I hope you have that flour on hand otherwise, sunflower seed flour replace 1:1 ratio. Simply grind sunflower seeds into a blender until a powder form. Enjoy the recipe. XOXO Carine.
These are a wonderful summer treat! Easy to make and even easier to eat. LOL! These will satisfy my keto pregnancy cravings for the next few weeks. 🙂
Hahah I can’t agree more on the second part, I eat 2 of them while taking pictures for the blog. So yum! Thanks again for trying my keto sweet recipes and good luck withthe end of the pregnancy. XOXO Carine
Looking forward to trying your keto strawberry muffin recipe. I’m not strictly keto but I am low carb. I do muffins now with mostly almond flour some flaxseed and a little bit of millet I use more eggs than you however I use six and for sweetener I use liquid stevia. Today I made some of those muffins with raspberries and a little bit of coffee Justice for slightly unusual taste. They came out great. Love to hear more about your suggestions and recipes
Thanks so much for lovely feedback. I love the addition of coffee! Great idea. Talk to you soon on the blog, XOXO Carine