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    Home ยป Desserts

    Keto Strawberry Muffins

    Published: Feb 7, 2012 ยท Updated: Apr 5, 2022 by Angela Coleby ยท This post may contain affiliate links ยท This blog generates income via ads ยท

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    Gluten FreeLow Carb

    These light keto strawberry muffins are made with almond flour, making them a gluten-free muffin too. The flavour combination of strawberry and vanilla make this a great summer muffin. ย 

    Perhaps for an afternoon tea or something to eat whilst you watch the tennis as Wimbledon.  Or you can just munch the lot in one evening as we did under the guise of taste testing!

    strawberry muffins made with almond flour

    I stepped away from my beloved coconut flour and make muffins from another low carb flour for a change!  These strawberry muffins are pretty to look at and tasty to eat.   Almond flour was used and the result is a very light muffin full of the flavours of summer.

    LOW CARB MUFFINS

    I used honey for the initial batch which made the muffin very moist but was not carb friendly.  So another batch was made with a sugar substitute which was just as delicious.  I used almond flour that is basically ground blanched almonds.  The muffin batter will be very runny, but don't panic..it cooks well into a moist muffin!

    I will have to try and make these with my beloved coconut flour but if you are going to try this I would recommend that you increase the eggs and add a dash of extra water to keep the mixture as moist as this recipe.

    almond flour strawberry muffins

    WATCH THE VIDEO

     

    More Keto Strawberry Dessert Recipes

    Strawberry Tiramisu

    Strawberry Cheesecake Streusel Muffins

    Strawberry Shortcake Cups

    Strawberry Cream Cupcakes

    This post may contain affiliate links. Please read my disclosure policy for more info.

    keto strawberry muffins

    Strawberry Vanilla Muffin

    Angela Coleby
    A light muffin baked with strawberries and almond flour makes a low carb breakfast or afternoon treat.
    4.5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Dessert, Muffins
    Cuisine American, Low Carb
    Servings 12 Muffins
    Calories 187 kcal

    Ingredients
     
     

    • 2 cups Almond flour
    • 2 teaspoons Baking powder
    • ยผ teaspoon Salt
    • ยฝ cup Butter melted
    • ยผ cup Erythritol or sugar substitute
    • 2 teaspoons Vanilla essence
    • โ…” cup Strawberries chopped
    • 4 Eggs
    • ยผ Cup Water

    Instructions
     

    • Preheat the oven to 180C/350F degrees.
    • Mix the almond flour, baking powder and salt together.
    • In another bowl mix the butter, water, eggs, erythritoll and vanilla essence.
    • Combine the wet and dry ingredients together, and stir well. Add the strawberries.
    • Pour the mixture into muffin liners in a muffin tin.
    • Bake for 15 to 20 minutes until firm.
    • Eat and enjoy!

    Notes

    Makes 12 muffins
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated byย http://nutritiondata.self.comย from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1muffinCalories: 187kcalCarbohydrates: 4.3gProtein: 5.5gFat: 17gFiber: 1.9g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
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    Reader Interactions

    Comments

    1. Donna Nygaard

      October 31, 2020 at 9:35 pm

      I am fairly new to Keto and these were the second muffins I made. I made them exactly as stated. They were VERY moist ( wet). My husband did not like them at all. I ate the last one today. I will still look for a really good recipe. My first blueberry muffins were very dry.

      Reply
      • Angela Coleby

        November 02, 2020 at 7:05 pm

        That's disappointing to hear as others have had good results.

        Reply
    2. Susie

      September 01, 2020 at 6:21 pm

      Can I make these dairy free, with df butter?

      Reply
      • Angela Coleby

        September 03, 2020 at 11:22 am

        I've not tried it but I can't see why not. The texture of the muffins might be more heavier.

        Reply
    3. Bethany Kelly

      June 14, 2020 at 12:38 pm

      I used smashed banana instead of sugar and only one cup almond flour and one and a quarter cup all purpose flour to even out amount of fat and carbs. I loved them!! Thank you!!

      Reply
    4. Kim

      March 27, 2020 at 3:17 pm

      I usually do not use Almond Flour. I find things come out very heavy and pretty dry. These were not dry! I ate one while it was still warm. YUMMY! One little thing I added..... 1/8 cup of sugar free chocolate chips. Chocolate covered strawberries anyone!!!
      Thanks for the recipe... I will be making them again.

      Reply
      • Angela Coleby

        March 28, 2020 at 12:16 pm

        I'm delighted you liked them! The addition of chocolate chips are a great idea!

        Reply
    5. Katie

      November 29, 2019 at 9:10 am

      Is this recipe able to made in a loaf, rather than muffins?

      Reply
      • Angela Coleby

        November 29, 2019 at 9:26 am

        I can't see why not. I'd keep an eye on the baking time though as you may need a bit longer. Let me know how it works out!

        Reply
    6. Yvette

      October 08, 2019 at 12:44 pm

      Hi can I use coconut flour? Thanks!!

      Reply
      • Angela Coleby

        October 09, 2019 at 9:42 am

        You could but reduce the amount to about 1/2 cup.

        Reply
    7. Rayford Henslee

      September 12, 2019 at 7:42 pm

      They smelled awesome, nice looking, but dry

      Reply
    8. Felicia

      April 26, 2019 at 7:12 pm

      Hii!! How long do these muffins last?? And what is the best way to store them?

      Reply
      • Angela Coleby

        April 26, 2019 at 8:18 pm

        Store them in the fridge in a tupperware box or keep them covered and they should last up to 3 days.

        Reply
    9. Danna

      March 16, 2019 at 6:35 pm

      How much is being scooped into each muffin cup? It looks like 1/2 cup per muffin from the video.

      Reply
      • Angela Coleby

        March 17, 2019 at 7:36 am

        I'd say between 1/4 cup and 1/2 cup.

        Reply
    10. Fatima

      February 16, 2019 at 12:21 am

      Can I use brown sugar instead of Erythritol?

      Reply
      • Angela Coleby

        February 16, 2019 at 10:27 am

        Yes you can. Keep the quantities the same.

        Reply
    11. Sarah

      January 30, 2019 at 11:24 am

      Can you please confirm whether it makes 12 regular size muffins so the nutritional information can be confirmed? Iโ€™d rather have a muffin sized one of course lol but want to be sure Iโ€™m tracking correctly. Thank you!

      Reply
      • Angela Coleby

        January 31, 2019 at 6:30 pm

        It is 12. I've updated the nutritional information in the recipe card.

        Reply
    12. Ian

      July 14, 2018 at 1:15 pm

      I have just made these but completely forgot to add the water. They were still lovely and moist so when I make them again I don't know whether to add the water or not.

      Reply
      • Angela Coleby

        July 15, 2018 at 1:44 pm

        Leave the water out if the mixture is fine without it.

        Reply
      • Evelyn

        May 05, 2020 at 11:00 am

        If Iโ€™m using honey instead of the sugar substitute how much should I use? Thanks!

        Reply
        • Angela Coleby

          May 05, 2020 at 11:04 am

          I'd try about 1/2 cup of honey.

          Reply
    13. Lily

      May 15, 2018 at 9:28 pm

      I made these and substituted sweetener for honey and water for coconut milk. They turned out so good! Iโ€™m so glad that I can still have my โ€˜sweetsโ€™ after going on a low carb lifestyle change!

      Reply
    14. Jill

      May 10, 2018 at 5:13 pm

      Can I just use regular sugar instead of a substitute?

      Reply
      • Angela Coleby

        May 10, 2018 at 7:45 pm

        Yes you could.

        Reply
    15. Dawn LePage

      March 27, 2018 at 9:12 am

      Just made for the first time. My batter hasnโ€™t to be scooped into the muffin tins and I filled each liner up to almost the top but still got 12 muffins not six. Are they supposed to be jumbo muffins and not cupcake size? Just wondering so I can get a true idea on the caloric information. All that being said โ€”-they are SOOOOOO good!

      Reply
      • Angela Coleby

        March 27, 2018 at 9:25 am

        I might have to remake this to see what quantities I get!.

        Reply
      • Fabyolla

        July 13, 2018 at 10:22 pm

        I just made these and got 12 full cupcake size โ€œmuffinsโ€ out of it too. Theyโ€™re just cooling out of the oven. I canโ€™t wait to try them with a cup of coffee.

        Reply
        • Angela Coleby

          July 14, 2018 at 12:10 pm

          Great to hear! Hope you enjoy them!

          Reply
      • Shawna

        May 29, 2019 at 2:35 pm

        I got these in the oven now. They smell and look great. But I'm confused. In the recipe it says makes 6, then it says makes 12. I got 10 but probably could've been 12. So which is the true count and the right nutritional info?

        Reply
        • Angela Coleby

          May 29, 2019 at 2:57 pm

          It should be 12. 6 was the old recipe which has now been revised.

          Reply
    16. CL

      January 23, 2018 at 6:21 pm

      could pillsbury gluten free flour be used? I have a child with severe sensory issues and he struggles with almond flour and coconut anything ๐Ÿ˜‰ Thank you!

      Reply
      • Angela Coleby

        January 23, 2018 at 8:25 pm

        I can't see why not!

        Reply
    17. Kristen

      January 12, 2018 at 10:10 pm

      Thank you so much for this recipe! My husband and I are on our 2nd week of the keto diet and I'm missing my muffins and carbs! Your muffins hit the spot!!! They are absolutely delicious.

      Reply
      • Angela Coleby

        January 14, 2018 at 7:29 am

        Thanks Kristen!

        Reply
    18. Amanda

      January 06, 2018 at 11:19 am

      Can I use soy flour instead? Thatโ€™s all I have

      Reply
      • Angela Coleby

        January 06, 2018 at 7:34 pm

        I've never baked with soy flour so can't speculate

        Reply
    19. Kristy

      October 15, 2017 at 11:29 am

      If using xylitol, how much would I use? Still 1/4 c?

      Reply
      • Angela Coleby

        October 15, 2017 at 4:35 pm

        Yes, still 1/4 cup.

        Reply
    20. Rebecca

      August 07, 2017 at 4:35 pm

      When making these I used stivea for the sugar substitute and my batter was not runny and the muffin it's self came out dry. Any suggestions on how to change that?

      Reply
      • Angela Coleby

        August 07, 2017 at 4:37 pm

        Perhaps another egg and some coconut milk?

        Reply
      • Jess

        February 24, 2019 at 3:05 pm

        I just made some and my batter was also not runny. Letโ€™s hope these turn out ok.

        Reply
    21. Amanda

      July 17, 2017 at 12:31 am

      I subbed coconut oil for butter and your honey for your sweetener . . . I didn't think so but could these be the reason I got a very slack mixture? All of my berries sunk to the bottom, probably the result of having a slack mix. Also, I got 12 full muffins out of the recipe. You mentioned getting 6, yes? Any suggestions?

      Reply
      • Angela Coleby

        July 17, 2017 at 7:24 pm

        It might be the oil as many years ago I did bake these with honey and they were fine and fluffy. Perhaps use a bit more almond flour next time?

        Reply
    22. Angelina

      June 22, 2017 at 9:59 am

      Great recipe. Thank you for sharing it. I made a couple adjustments you may want to try...I used 1/8cup water and 1/8cup of lemon juice and right before putting them in the oven, I put about 1 tsp of cream cheese in the middle of each. Had to bake a few minutes longer but they are awesome. Kinda tastes like a little shortcake. Also, I was able to make 12 with your recipe. Do you happen to know the nutritional info for each with 12?

      Reply
      • Angela Coleby

        June 22, 2017 at 1:40 pm

        Glad you enjoyed them.

        Reply
    23. Sara

      April 05, 2017 at 10:23 pm

      Hi there. The water and egg quantities aren't included in the ingredients list. Fingers crossed that my guessing works but I wanted to let you know!

      Reply
      • Angela Coleby

        April 05, 2017 at 10:32 pm

        Hi Sara, I just updated the recipe format for this and these did not come across (I was distracted by a cat wanting to be spun in my office chair. I need to close the door!). The recipe is updated and many thanks for letting me know!

        Reply
      • Angela Coleby

        April 05, 2017 at 10:33 pm

        btw - love, love, love your email address!! ๐Ÿ˜‰

        Reply
    24. Chris

      September 19, 2016 at 7:19 am

      These look great. Could you please tell me how many carbs per muffin

      Reply
    25. Linda Lauver

      March 29, 2015 at 11:05 pm

      Why are these muffins considered Paleo when they have dairy in them?

      Reply
      • Divalicious

        April 01, 2015 at 3:44 pm

        Erm, Linda, these are not marked at Paleo...

        Reply
    26. Sherll

      June 11, 2014 at 11:27 am

      What can I substitute for honey?

      Reply
      • Divalicious

        June 11, 2014 at 10:19 pm

        If you don't want to use another liquid sweetner, such as Agave, perhaps use Erthyritol or Xylitol but use some extra water to keep the mixture moist.

        Reply
    27. Beth Hunter

      June 05, 2014 at 5:25 pm

      Sounds yummy! How many muffins does this make? TY

      Reply
      • Divalicious

        June 05, 2014 at 5:28 pm

        About 8 - hope you enjoy them!

        Reply
    28. Kim

      May 09, 2014 at 4:29 pm

      All I have is coconut flour at the moment...can I use it instead?

      Reply
      • Divalicious

        May 09, 2014 at 7:37 pm

        Yes, you can BUT use a lot less coconut flour than the almond, and add some more liquid. If you need me to redo this for you with coconut flour, let me know and I'll put something together for you.

        Reply
        • Kim

          May 10, 2014 at 12:41 am

          That would be wonderful! I'm very new to using these alternative flours, but I'm learning ๐Ÿ™‚

          Reply
        • Cayla Pitts

          July 10, 2017 at 1:27 pm

          Could I also get the recipe for the coconut flour? I'm allergic to almond :'(

          Reply
        • Oleanna

          April 16, 2020 at 2:16 pm

          Whatโ€™s the recipe with coconut flour? Or how much coconut flour do I use for this?

          Reply
          • Angela Coleby

            April 18, 2020 at 7:50 am

            I've got a similar recipe but it's not yet published. However, if you take this coconut flour recipe, add chopped strawberries to it, it will work out nicely.
            https://divaliciousrecipes.com/strawberry-cream-cupcakes/

            Reply
    29. thislilblogofmine

      April 15, 2014 at 12:36 am

      Hi there, I see you say baking powder in the ingredients list but then say baking soda in the directions, Could you please clarify which one it is? ๐Ÿ™‚ Thank you

      Reply
      • Divalicious

        April 15, 2014 at 7:29 am

        It's powder. Thanks for spotting this, the recipe is now corrected. Hope you enjoy it!

        Reply
        • thislilblogofmine

          April 16, 2014 at 4:19 am

          They were wonderful! Thank you for posting the recipe! ๐Ÿ™‚

          Reply
          • Divalicious

            April 18, 2014 at 12:08 pm

            So glad you enjoyed it!

            Reply
    30. Rachel

      May 17, 2019 at 11:47 am

      These came out moist and have a great mouth feel, but they aren't very sweet (at least to my palate). I will probably try these again, but add a smidge more erythritol.

      Reply
    31. Angela Coleby

      May 17, 2019 at 4:19 pm

      The husband has a sweeter taste than I do too!

      Reply

    Trackbacks

    1. 21 Keto Breakfast Recipes To Get You Out Of Your Rut - Ketowize says:
      May 9, 2019 at 7:41 pm

      […] Strawberry Vanilla Muffin (Almond Flour) […]

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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