These naturally gluten-free, sugar-free, almond flour muffins combine a golden batter with chunks of juicy strawberry for a sweet, summery low carb breakfast, snack, or even dessert! Like almost all my muffin recipes, this one is based on my original almond flour blueberry muffins — except these fruity keto strawberry muffins have a fun sweetener swap.
Ingredients & Substitutions
This section explains how to choose the best ingredients for almond flour strawberry muffins, what each one does in the recipe, and substitution options. For measurements, see the recipe card below. You might have heard of traditional muffins or even paleo baking using regular maple syrup as a sweetener, but doing something similar for keto recipes has been off the table – until now. Wholesome Yum Keto Maple Syrup makes it possible! It adds rich sweetness and keeps the muffins moist, all with no sugar and 2g net carbs per serving.
Wholesome Yum Almond Flour – Not all almond flours work the same! With a fine grind close to conventional flour, this one helps the muffins taste like they came straight from the bakery. I don’t recommend using almond meal, which will make the muffins grainy.
Wholesome Yum Keto Maple Syrup – Liquid sweeteners don’t always work with keto muffin recipes, but with this one, it works! This sweet and sticky syrup adds so much flavor and locks in moisture. Wholesome Yum Keto Honey would also work, or for a neutral flavor, Wholesome Yum Keto Simple Syrup. Finally, if you want a healthier option but don’t need these to be keto or sugar-free, regular maple syrup is fine to use.
Baking Powder – Helps the muffins rise. Make sure it’s fresh so that it works properly. If you don’t have baking powder on hand, you can mix 2 parts cream of tartar with 1 part baking soda to make it yourself.Sea Salt – Balances the sweet flavor. A must for all keto baked goods!Butter – I prefer grass-fed butter, but any unsalted variety works. You can also substitute melted coconut oil (measured solid and then melted) to make these dairy-free.Eggs – Use whole, large eggs. Flax eggs should also work.Vanilla Extract – Use the highest quality vanilla for best flavor.Strawberries – Fresh strawberries work best here, as frozen berries can make almond flour muffins too wet, because you’d have to thaw them to chop them up and thawed berries don’t work well in muffins. Technically small frozen strawberry pieces (not thawed) would work, but that’s not something most people have on hand. See Variations below for other add-in options!
How To Make Almond Flour Muffins
This section shows how to make strawberry muffins keto, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below. Coconut flour will not work here, because the almond flour muffins will get too dry. For a coconut flour option, follow my recipe for coconut flour blueberry muffins and you can swap the blueberries for strawberries. I wouldn’t recommend a granulated sugar substitute, as the batter will be too dry. If you want to use a dry sweetener, you can make keto muffins like this instead, which are best made using Besti Monk Fruit Sweetener (it keeps the muffins moist!) but can use other granulated sweeteners as well.
Variations
Don’t want to use strawberries? Try these other flavors for add-ins instead:
Chocolate Chips – I prefer these sugar-free chocolate chips, but any kind that fits your lifestyle will work.Other Berries – Of course, blueberries are a classic option. You can also use halved blackberries or raspberries if you like, though they may “bleed” a bit throughout.Maple Walnut – Add some walnuts (or pecans) for a nutty maple muffin.Cranberry Orange – Swap the berries with sugar-free dried cranberries and add a teaspoon of orange zest.Banana – Make these almond flour banana muffins instead for a low carb option that has a secret ingredient to taste like the real thing. I haven’t experimented yet with regular banana muffins using real bananas.
Storage Instructions
Store: Keep almond flour muffins in an airtight container at room temperature for 2-3 days, or in the fridge for up to 7 days.Reheat: To enjoy warm muffins, heat in the oven or microwave.Freeze: Seal in an airtight container and store in the freezer for 3-6 months. Thaw at room temperature for a few hours before reheating.
More Almond Flour Muffin Recipes
When you love muffins but want to stick to a keto diet, give these sweet and savory recipes a try: Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
