Keto Strawberry Muffins
User Reviews
5
Keto Strawberry Muffins
Description
These muffins rely on almond flour and coconut flour as low-carb bases, supplemented by eggs and yogurt to add moisture and structure. Whisking the eggs until fluffy helps incorporate air for a lighter texture. Melted butter and vanilla extract enrich the flavor while granulated sweetener provides controlled sweetness suitable for keto diets.
Chopped strawberries are folded gently into the batter, contributing moisture and natural sweetness throughout. Once baked, the muffins form a light, tender crumb that holds together without being dense.
Best served cooled, these muffins make a convenient keto snack or breakfast option. Recipes notes highlight ingredient measuring accuracy and options for almond flour texture, as well as storage instructions for up to a few days or freezing for longer keeping.
Adjusting the sweetener allows tailoring sweetness to preference, and following baking times ensures doneness without drying.
Ingredients
- 4 egg large, room temperature
- ⅓ cup butter melted, then cooled, 75g
- ⅓ cup PLAIN yogurt full fat / 85g
- 2 cup almond flour 200g
- ⅓ cup coconut flour 40g
- ⅓ cup granulated sweetener 65g, use ½ cup if you prefer a sweeter muffin
- 1 tablespoon vanilla extract
- 2 teaspoon baking powder
- 1 cup strawberries chopped, 120g
Instructions
- Preheat the oven to 180 C / 350F electric or 160C / 320 F fan and line a muffin pan with paper cups.
- Whisk the eggs with an electric mixer until pale, fluffy and doubled in size. This takes about 2 minutes.
- Add the yoghurt, melted butter and vanilla extract and whisk until well-combined.
- Stir together the dry ingredients in a second bowl - almond flour, coconut flour, baking powder and sweetener. Then add the dry ingredients to the wet and blend until you have a smooth batter.
- Last, carefully fold in the chopped strawberries with a spatula.
- Fill the muffin batter into paper cups and smoothen the tops. Bake for about 25 minutes or until a skewer inserted comes out clean.
- Let cool completely before eating.
Notes
- This recipe yields nine muffins with approximately 3.7g net carbs each.
- Store muffins at room temperature for up to two days or refrigerate for up to five days to maintain freshness.
- For longer storage, freeze muffins for up to three months.
- Use kitchen scales for the most accurate measurement of ingredients.
- The recipe uses coarser ground almonds that absorb less moisture; if using superfine almond flour, reduce the amount by two tablespoons.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 80g | |
| Calories | 253kcal | 13% |
| Total Carbohydrates | 7g | 2% |
| Protein | 9.3g | 19% |
| Fat | 21.8g | 34% |
| Saturated Fat | 6.7g | 34% |
| Fiber | 3.3g | 13% |
| Sugar | 2.4g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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