Keto Strawberry Muffins

These low-carb strawberry muffins are sweet and fruity, light and moist and so easy to make. Plus, they're sugar-free, keto-friendly and gluten-free.

With in-season strawberries, these keto strawberry muffins are a perfect treat for breakfast or an afternoon snack. And when served with sugar-free whipped cream and tea or coffee, they're absolutely delightful.

Yogurt is a key ingredient that makes these muffins deliciously moist. And they turn out best with sweet, in-season strawberries.

The other ingredients, like almond flour, eggs and erythritol, you probably already have on hand in your kitchen. The muffins take about 10 to 15 minutes to throw together and between 20 to 25 minutes to bake. They're so easy and delicious — you won't regret making them!

Each serving is only 2.9 net carbs. Here's to strawberry season!

KEY INGREDIENTS

Just a few notes on key ingredients:

• Greek yogurt: We use FAGE total 0% milkfat plain Greek yogurt, but you can use full fat or 2% milk fat if you like. Yogurt makes the muffins moist.
• Erythritol: We prefer to use Swerve sweetener (granular) in this recipe. You can use an alternative sugar-free sweetener as long as you adjust the amount accordingly.
• Almond flour: Be sure to use blanched, super-fine almond flour in this recipe. We do not use coconut flour since it dries out the muffins.
• Fresh, organic strawberries: We recommend purchasing organic strawberries since non-organic strawberries are exposed to a high level of pesticides. If you prefer, you can use frozen organic strawberries, just be sure to thaw and drain before dicing.

HOW TO MAKE

STEP 1 — PREPARE MUFFIN MAN: Pre-heat oven to 350 degrees F. Line a muffin pan with cupcake liners.

STEP 2 — MIX DRY INGREDIENTS: In a medium-size bowl, whisk together almond flour, baking powder and salt.

STEP 3 — MIX WET INGREDIENTS: In a large mixing bowl, whisk together eggs. Stir in erythritol, vanilla extract, and yogurt.

STEP 4 — COMBINE ALL TOGETHER: Gradually add in dry ingredients and mix until just combined (be careful not to over mix).

STEP 5 — ADD DICED STRAWBERRIES: Lightly dust the diced strawberries with almond flour and toss to combine. Gently fold the strawberries into the batter.

STEP 6 — BAKE: Spoon the batter evenly into each cup or liner, filling each ¾ way to the top. Optional: add a few diced strawberries to the top of each. Bake for roughly 20 to 25 minutes, until a toothpick comes out clean when stuck in the middle. Remove and let muffins cool completely before eating.

Expert Tips for the Best Muffins

• For best results, use room-temperature eggs. To quickly get eggs to room temperature, simply run under warm water for a few minutes.
• When combining the wet and dry ingredients, do not overmix the batter, which may result in tougher muffins. Rather, gently fold mixture together until just combined.
• Dust the strawberries with a little almond flour before folding them into the batter. This helps prevent the berries from sinking to the bottom.
• Since every oven heats differently, we recommend checking for doneness at 20 minutes. Our muffins typically bake in 24 minutes. To check for doneness, simply insert a wooden or medal pick into the center. If it comes out clean or with just a few crumbs or melted chocolate, it’s done.
• For best results, let muffins cool completely at room temperature before eating (or else they may crumble apart).
• Store in a covered container at room temperature for 2 days or in the fridge for up to 5 days.

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If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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