Easy keto strawberry muffins made with coconut flour and protein powder are a healthy breakfast muffin or delicious low carb sweet treat.
Make a batch of these keto muffins ahead for a breakfast on the go or an afternoon snack. With a light fluffy texture these muffins could fool your non keto friends too! The strawberries give the muffin a delicious sweetness without being too overpowering.
Join the friendliest vegetarian keto & low carb recipe and support Facebook Group HERE!
Baking with Protein Powder
I added whey protein powder to the muffin mixture for an extra boost of protein for us vegetarians as well as how it helps the texture. Protein powder is not just for smoothies but can be added to baked goods too for a keto protein muffin. The powder is too dense to bake primarily with but ¼ cup can give your low carb cake or muffin mixture a great texture.
Are strawberries keto?
As with all berries, strawberries are a great low carb fruit. 100g of strawberries are 6g net carbs. A medium size strawberry (12g) is just 0.7g net carbs. You can enjoy strawberries on keto but be careful not to overdo it with a couple of punnets in one serving!
Keto strawberry muffins - coconut flour muffins
Coconut flour is one of my favourite low carb flours to make with. One you get used to the amount of liquid it needs for a small quantity of flour, it’s a breeze to bake with. It has a high fibre content and is higher than most low carb flour. Just one of these strawberry muffins will keep you satisfied for a few hours.
Recipe Tips
Fresh strawberries are used for this recipe, but frozen could be used. You must defrost the strawberries first before using them. If you use defrosted strawberries, the muffin batter may be thinner due to the water content. Add a tablespoon of coconut flour if you think the batter is too thin.
Erythritol was used to bake these muffins but any low carb sweetener would work. Try a monkfruit blend if you are not too keen on the after taste that some brands of erythritol can have.
Store your muffins in an airtight container and place in the fridge. They should last 2-3 days and if by day 3 you find them a bit dry, just pop them in the microwave for a few seconds to bring them back to life.
Serve with a low carb cream cheese topping and a fresh strawberry half. Drizzled dark chocolate would be a delicious topping too.
More low carb muffin recipes
If you have a sweet tooth and want to stay on track, here are a few other sugar free & low carb muffins to enjoy
Raspberry Chocolate Chip Muffins
Keto Strawberry Muffins
Ingredients
- ½ cup butter softened
- ½ cup erythritol
- 1 tablespoon vanilla extract
- 4 medium eggs
- ½ cup coconut flour
- ¼ cup whey protein powder
- 1 teaspoon baking powder
- 6 strawberries
Instructions
- Preheat the oven to 180C/350F degrees
- Whisk the butter and erythritol until blended.
- Add the vanilla extract and the eggs, one at a time and continue to whisk.
- Add the coconut flour, protein powder, baking powder and salt. Whisk until smooth.
- If the mixture is too thick, add a tablespoon or two of water until the consistency is smooth.
- Chop the strawberries into small pieces
- Add the strawberries into the muffin mixture and stir evenly.
- Line a muffin tin with 9 cupcake cases.
- Spoon the muffin batter into the muffin tin.
- Bake for 35-40 minutes until the cupcakes are firm
- Remove from the oven and set aside to cool
Notes
YOUR OWN NOTES
Nutrition
This post may contain affiliate links. Please read my disclosure policy for more information.
