Keto Strawberry Muffins – Tender, Berry-Filled, and Low-Carb

These keto strawberry muffins are soft, moist, and dotted with juicy berries in every bite. They come together with simple pantry staples and bake up beautifully without spiking carbs. Whether you want a quick breakfast, a snack, or a treat for coffee time, these muffins check every box.

They’re sweet without sugar, fluffy without flour, and satisfying without feeling heavy. You won’t miss the classic version—these hit that bakery-style spot with far fewer carbs.

Keto Strawberry Muffins - Tender, Berry-Filled, and Low-Carb

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• Almond flour (fine blanched) – the base that creates a soft, cake-like texture.
• Coconut flour – a small amount goes a long way to prevent sogginess.
• Baking powder – for lift and a fluffy crumb.
• Salt – just a pinch to balance sweetness.
• Granular keto sweetener (erythritol, allulose, or a blend) – choose one that measures like sugar.
• Eggs – bind the batter and add structure.
• Unsalted butter, melted – adds flavor and moisture; coconut oil works, too.
• Sour cream or full-fat Greek yogurt – keeps muffins tender.
• Vanilla extract – boosts flavor.
• Fresh strawberries, diced – pat dry to reduce extra moisture.
• Optional: Lemon zest – brightens the berries.

Method

 

1. Prep your pan and oven: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with baking spray.
2. Mix the dry ingredients: In a large bowl, whisk together 2 cups fine almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and 1/2 to 3/4 cup granular sweetener (adjust to taste).
3. Whisk the wet ingredients: In a separate bowl, whisk 3 large eggs, 1/3 cup melted unsalted butter, 1/3 cup sour cream, and 1 1/2 teaspoons vanilla extract. Add 1 teaspoon lemon zest if using.
4. Combine: Pour the wet mixture into the dry. Stir until just combined. The batter should be thick but scoopable. If it seems too dry, add 1–2 tablespoons unsweetened almond milk.
5. Fold in strawberries: Gently fold in 3/4 to 1 cup diced strawberries (pat them dry first). Don’t overmix—just enough to distribute.
6. Fill the tins: Divide the batter evenly among the muffin cups, filling each about 3/4 full. For a bakery look, add a few extra strawberry bits on top.
7. Bake: Bake 18–22 minutes, or until the tops are set, lightly golden, and a toothpick comes out with a few moist crumbs.
8. Cool: Let muffins cool in the pan for 10 minutes, then transfer to a rack. They firm up as they cool, so resist cutting in too early.

Why This Recipe Works

Almond flour provides a tender crumb and gentle nutty flavor that pairs perfectly with strawberries. A touch of coconut flour helps the batter hold structure, so the muffins rise well and don’t sink.

Using a blend of butter and sour cream adds richness and moisture without making the batter too heavy. Lastly, a granular erythritol or allulose sweetener brings clean sweetness without aftertaste, keeping the muffins truly low-carb.

What You’ll Need

• Almond flour (fine blanched) – the base that creates a soft, cake-like texture.
• Coconut flour – a small amount goes a long way to prevent sogginess.
• Baking powder – for lift and a fluffy crumb.
• Salt – just a pinch to balance sweetness.
• Granular keto sweetener (erythritol, allulose, or a blend) – choose one that measures like sugar.
• Eggs – bind the batter and add structure.
• Unsalted butter, melted – adds flavor and moisture; coconut oil works, too.
• Sour cream or full-fat Greek yogurt – keeps muffins tender.
• Vanilla extract – boosts flavor.
• Fresh strawberries, diced – pat dry to reduce extra moisture.
• Optional: Lemon zest – brightens the berries.

How to Make It

1. Prep your pan and oven: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with baking spray.
2. Mix the dry ingredients: In a large bowl, whisk together 2 cups fine almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and 1/2 to 3/4 cup granular sweetener (adjust to taste).
3. Whisk the wet ingredients: In a separate bowl, whisk 3 large eggs, 1/3 cup melted unsalted butter, 1/3 cup sour cream, and 1 1/2 teaspoons vanilla extract.
   

   Add 1 teaspoon lemon zest if using.

4. Combine: Pour the wet mixture into the dry. Stir until just combined. The batter should be thick but scoopable.
   

   If it seems too dry, add 1–2 tablespoons unsweetened almond milk.

5. Fold in strawberries: Gently fold in 3/4 to 1 cup diced strawberries (pat them dry first). Don’t overmix—just enough to distribute.
6. Fill the tins: Divide the batter evenly among the muffin cups, filling each about 3/4 full. For a bakery look, add a few extra strawberry bits on top.
7. Bake: Bake 18–22 minutes, or until the tops are set, lightly golden, and a toothpick comes out with a few moist crumbs.
8. Cool: Let muffins cool in the pan for 10 minutes, then transfer to a rack.
   

   They firm up as they cool, so resist cutting in too early.

How to Store

• Room temperature: Keep in an airtight container for up to 2 days. Line with paper towels to absorb moisture.
• Refrigerator: Store up to 5 days. Warm in the microwave for 10–15 seconds to soften before serving.
• Freezer: Freeze individually wrapped muffins for up to 2 months.
  

  Thaw overnight in the fridge or reheat from frozen at 300°F (150°C) for 8–10 minutes.

Benefits of This Recipe

• Low in carbs, high in satisfaction: Almond and coconut flour keep net carbs down while delivering a moist crumb.
• No refined sugar: Keto sweeteners bring sweetness without the crash.
• Simple ingredients: Everything is easy to find and budget-friendly.
• Flexible: Works with fresh or frozen berries and plenty of flavor swaps.
• Meal-prep friendly: These freeze well and reheat beautifully.

Pitfalls to Watch Out For

• Too-wet batter: Strawberries add moisture. Pat them dry and measure accurately to avoid soggy centers.
• Overmixing: Overworking the batter can make the muffins dense. Stir just until combined.
• Overbaking: Almond flour browns quickly.
  

  Start checking at 18 minutes to prevent dryness.

• Using coarse almond meal: Choose fine blanched almond flour for the best texture.
• Skipping liners: These muffins are tender and can stick. Liners or thorough greasing help them release cleanly.

Variations You Can Try

• Strawberry lemon: Add 1–2 teaspoons lemon zest and 1 tablespoon lemon juice; glaze with a keto lemon drizzle if you like.
• Strawberry chocolate chip: Fold in 1/3 cup sugar-free dark chocolate chips for a dessert feel.
• Berry blend: Swap half the strawberries for blueberries or raspberries (keep total fruit to 1 cup).
• Dairy-free: Use coconut oil instead of butter and coconut cream or a dairy-free yogurt for sour cream.
• Almond-strawberry crumble: Top with a quick crumble of almond flour, sweetener, and melted butter before baking.
• Protein boost: Replace 2 tablespoons almond flour with 2 tablespoons unflavored whey or egg white protein; add 1–2 tablespoons extra almond milk if the batter thickens too much.

FAQ

Can I use frozen strawberries?

Yes. Keep them frozen while dicing, then toss lightly in almond flour and fold in quickly.

Don’t thaw first or they’ll bleed too much color and water into the batter.

What sweetener works best?

Granular erythritol blends or allulose both work well. Allulose browns a bit faster and creates a softer crumb. If your sweetener is very concentrated (like pure monk fruit or stevia), use one that’s a 1:1 sugar replacement or adjust according to its conversion chart.

Can I make these nut-free?

Yes, but you’ll need to replace almond flour with a seed-based alternative.

Try finely ground sunflower seed flour in the same amount. Note that baking powder may react with sunflower seeds and cause a green tint—harmless but possible.

Why are my muffins sinking?

Too much moisture or underbaking is usually the cause. Pat strawberries dry, measure carefully, and bake until the centers are set.

Let them cool in the pan for 10 minutes to firm up before moving to a rack.

How do I make them fluffier?

Make sure your baking powder is fresh, don’t overmix, and use room-temperature eggs and sour cream. A quick rest of the batter for 3–5 minutes before baking also helps hydrate the coconut flour and improve rise.

Can I reduce the sweetener?

Absolutely. These muffins are flexible.

Cut the sweetener by 2–3 tablespoons if you prefer a barely-sweet breakfast muffin; they’ll still bake up nicely.

What’s the approximate carb count?

Exact macros vary by brand and berry amount, but a typical muffin made as written lands around 4–6g net carbs. Use your preferred calculator for precise numbers with your specific ingredients.

Can I add a glaze?

Yes. Mix powdered keto sweetener with a little lemon juice or heavy cream and drizzle over cooled muffins.

Keep the glaze light to stay low-carb.

Wrapping Up

These keto strawberry muffins are light, fruity, and easy enough for any day of the week. The almond-coconut flour base gives them a tender crumb, while real strawberries bring a bright pop of flavor. They store well, freeze well, and welcome simple twists. Keep a batch on hand for quick breakfasts or a not-too-sweet treat—and enjoy a muffin that actually fits your low-carb goals.