These delicious strawberry chocolate chip muffins are made with coconut flour and are loaded with flavor. They’re a great way to start the day because they’re gluten-free and low-carb.
Baking with strawberries is an excellent way to use up those tasteless, drained-looking strawberries found on the general store shelf out of stock. To truly enjoy a flavorful strawberry, it must be in season and eaten raw with a hint of cream—alternatively, a pinch of balsamic vinegar. Nothing beats the flavor of a fresh English strawberry.
Keto strawberry muffins
My favorite keto muffin recipes are blueberry muffins, almond flour muffins, and these strawberry keto muffins.
As someone who bakes a lot of sweets, muffins and cupcakes are my favorites. As I prepare my breakfast, I usually make a batch of muffins to keep them consistent every Saturday morning. I enjoy one with my espresso in the evenings and once in a while after dinner.
The Keto strawberry, almond, and chocolate muffins Ingredients
- 1/4 cup (25 g) coconut flour
- 3 tsp baking powder
- 2 cups (200 g) almond dinner
- 1/4 cup (50 g) powdered stevia sugar
- 250g strawberries, peeled and sliced
- 75 g matte chocolate (85% cocoa), chopped three eggs, delicately beaten
- Two teaspoons vanilla extract
- 1/4 cup (60 mL) almond milk 125g spreadable without salt, dissolved
The Guide to How to Make the Keto Strawberry Almond Chocolate Muffin Recipe
- Preheat the broiler to 170°C / 150°C hobbyist limited. Line 12 muffin pan openings with 80 ml (1/3 cup) limit when the paper boxes
- In a large mixing bowl, combine the coconut flour and baking powder. Make the dinner of almonds, stevia, strawberries, and chocolate and display it to go with it.
- In a mixing bowl, combine the eggs, vanilla extract, and almond milk. Add the egg and margarine to the dry ingredients and toss until just combined.
- Divide the fused mixture among the pre-made muffin openings. Heat for 20-25 minutes, or until the surface shimmers and a stick inserted into the centre confesses everything. Cool for 5 minutes before transferring to a cooling rack completely.
Recipe Variations
Strawberry Coconut Flour Muffins: If you can’t stand almond flour, you can substitute coconut flour in the recipe. In this case, I would increase the number of eggs to 5 and use 34 cups / 90 g coconut flour. Because coconut flour can have a dry taste, you may need to increase the spread size to 12 cups / 114g.
Strawberry Muffins 100% Almond Flour: Instead of coconut flour, use an extra cup / 100g of almond flour (ordinary) or ground almonds. If your almond flour is very fine, use 2 ⅔ cups / 265 g total.
Dairy-Free Muffins: To make these dairy-free low carb muffins, substitute coconut oil for cream and coconut yogurt for yogurt.
You could make these muffins with different berries, such as blueberries, raspberries, or blackberries.
COULD YOU EAT STRAWBERRIES WITH KETO?
The berries are keto-friendly and the organic product of choice for anyone following a ketogenic diet. Strawberries are not only a good source of cancer-prevention agents, vitamin C, and various micronutrients. They are also low in carbohydrates. One cup (150 g) contains only 11.7 grams of carbohydrates and 3 grams of fiber. (Source) One of these low-carb strawberry muffins has only 3.7g net carbs.
These Keto Strawberry Muffins are a delicious breakfast to grab and go when you’re in a hurry in the morning.
They’re also a tasty solid snack for the evening! These simple low-carb, gluten-free muffins are made with a combination of almond flour and coconut flour and are soaked, padded, and bursting with strawberry fruity bursts.
LOW CARBIDE STRAWBERRY CHOCOLATE CHIP MUFFINS (SUGAR-FREE, KETO)
Low Carb Strawberry Chocolate Chip Muffins No Sugar Keto
Add half of the strawberries and half of the chocolate chips. The player will be exceptionally thick. Place the player in a zip-lock bag.
- Absolute time: 30 minutes
- Classification Breakfast, bread
- Per serving, there are 270 calories.
Preheat the broiler to 350°F and place the rack in the centre. Line 6 standard muffin wells with liner paper. Strawberries, diced Zest the lemon. Combine two dry bindings into one.
With a hand mixer, combine the five starter ingredients until smooth and light. Add 1 egg and the cream one more time.
Place the muffin tin in the center of the oven and broil for 6 minutes at 400°F. Reduce the broiler temperature to 350°F and cook for another 12-18 minutes. The lids should be firm to the touch but solid and slightly soggy. Cool completely on a wire rack. Keep in the refrigerator and gently warm before loading 4 net carbs each.
Tips for making the best strawberry almond flour muffins
- Use muffin liners to prevent the muffin batter from sticking to the plate.
- Do not overbake the muffins because they will continue to bake as they cool in the pan. The muffins are finished when a stick confesses everything.
- Fold in some keto strawberry jam for a more grounded strawberry flavour.
- Add some chopped walnuts or unsweetened chocolate chips for some extra flavour and fun.
Storing and Freezing Low Carb Strawberry Muffins
Muffins should be stored in the fridge, covered. They’ll be able to save for about fourteen days.
To freeze, place extra muffins in a zip-top bag and store them in the fridge for up to six months.
Nutrients in the Keto Strawberry Almond Chocolate Muffin Formula
- Fat content: 231.83 calories
- Saturated fat content: 21 g
- Carbohydrate content: 6 grams of fat, soaked
- Carbohydrate content: 5 grams
- fiber
- protein content
It makes 6 with 5g net carbs each
The total amount of carbs minus the amount of fiber equals net carbs. When carbohydrates are counted, sugar alcohols are avoided. Any healthy exam on the site is based on a meter, determined by the unique settings in each formula. Varieties can occur as a result of several factors, including item accessibility and food planning. We do not represent or guarantee the accuracy of this data.
