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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.