Preheat oven to 180°C (350°F). 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.
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.