Strawberry Low Carb Muffins are a fantastic way to kick start your morning. Low carb breakfast muffins that can be whipped up in a hurry. These are keto muffins, so nothing to make you feel guilty about when you sink your teeth into this glorious tender and light muffin.
Keto strawberry muffins are my jam right now. I make a big batch of these and then toss in the freezer to use for the rest of the month. When I get a sweet craving, I head to the freezer and pull one out and once thawed I can enjoy. Talk about the easiest and most affordable way to enjoy a low carb breakfast muffin.
Low Carb Muffins
Strawberries are so light and refreshing, and it is lower carbs than blueberries. I found that strawberry muffins are one that my entire family enjoys. I made these almond flour low carb muffins so we would have an excellent breakfast everyone could enjoy. No one even flinched at the taste, they taste like a regular strawberry muffin but without all the empty carbs.
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Sweetened with Erythritol
Being a fan of keto means you have to get creative on ways to sweeten up your recipes while keeping those carbohydrates low. I used erythritol in this recipe, and it was the perfect way to give my keto strawberry muffins some sweet factor. They were excellent, and not overly sweet.
If you have other keto approved sweeteners, you are welcome to swap it out. Just make sure you convert the measurements right, so you don’t end up with an off amount of sweet in these muffins.
Can You Have Strawberries On Keto
Yes. It is all about moderations. Strawberries are a fruit that you can have here and there. Blueberries are a higher carb count, so it is something you need to watch out for. But no fear, strawberries are safe on the Ketogenic diet.
Can I Use Frozen Strawberries in Replace of Fresh
You can use frozen strawberries or fresh in this strawberry muffin recipe. Just thaw the berries first, and make sure there is no added sugar to them. Then dice small and use them.
The only thing to note on frozen strawberries is it will color your batter. So if you don’t want swirls of red color, reach for fresh fruits.
How To Make Strawberry Low Carb Muffins
Start by lining your muffin tin with liners, and then preheat the oven to 350 degrees.
Then in a stand mixer or hand blender beat your eggs, vanilla, almond extract, almond milk, and butter together. You want to whip it up for around two to three minutes or until it is nice and creamy.
Next, grab a new bowl and combine your dry ingredients: flour, baking soda, baking powder, and erythritol. Mix until well combined.
Slowly pour in your dry to wet ingredients and mix until creamy. Turn off your mixer and then fold in your strawberries and mix with a spatula.
Fill each cupcake liner about 3/4 full and then bake at 350 degrees Fahrenheit for 20-25 minutes.
How Can I Tell If My Low Carb Muffins Are Done
Take a toothpick or knife and stick in the center of one of the muffins. If it comes out clean showing no batter, your muffins are done. You will also, see they are a golden brown color, and when you shake it gently the pan the muffins don’t move.
Just make sure not to overcook, or they will become dry.
Can You Freeze Keto Strawberry Muffins
Absolutely! Just allow your muffins to fully cool and then place in a freezer friendly container and place in the freezer for up to three months. This is an excellent way to prep your breakfast or snacks for later on down the month.
To use then remove however many muffins you want from the freezer and allow to thaw before serving. If you don’t have the patience, pop in the microwave for a few seconds!
Meal Prep With Keto Muffins
These are great for mornings on the go when you don’t have time to make anything or need to get out the door fast. Pair with some sausage and serve your family, or grab a muffin and run out the door.
If you love muffins, you got to try this recipe. Don’t feel deprived following the keto diet; just learn ways to adapt the recipes, so you still can enjoy incredible recipes.
- 1½ cup almond flour
- 1 teaspoon baking powder
- 2 eggs beaten
- ½ teaspoon baking soda
- ½ cup erythritol
- 3 tablespoons butter unsalted and melted
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 tablespoons unsweetened vanilla almond milk
- ½ cup chopped strawberries
- Start by preheating your oven to 350 degrees Fahrenheit.
- Then in a stand mixer, you want to beat your eggs, vanilla, almond extract, butter, and almond milk. Whip it until it is smooth and creamy. This will take around two minutes.
- Grab a new bowl and add in your flour, baking powder, soda, and erythritol. Mix until blended.
- Slowly add in your dry ingredients to the wet and combine until well mixed.
- Fold in your strawberries.
- Place cupcake liners in the muffin tin and fill ¾ the way full of batter.
- Bake 20-25 minutes or until they are browned slightly and a toothpick comes out clean when inserted in center of the muffin.
Have you tried my strawberry low carb muffins yet?
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