Keto Coconut Strawberry Muffins are easy, healthy and the best coconut flour muffins.
They are a moist and delicious grab-and-go breakfast or snack option that is packed with fresh strawberries!
These sweet strawberry muffins are tasty enough to be enjoyed by everyone!
These muffins will make a fantastic addition to your breakfast menu and they’re tasty whether you and your friends are on a low carb/keto diet or not!
With fresh strawberries, these keto muffins come out of the oven moist, light, and fluffy.
If you crave sweets this will fix your sweet tooth in the middle of the day and keep you full until dinner.
The great thing about these muffins is that your family will not even notice that they are keto-approved and gluten-free. They taste like a delicious muffins!
One of my favorite parts about eating keto is that I can make all of these meals for myself and my family and they do not even notice which meals are in fact low carb or keto. Tricky!
These muffins are a great addition to your breakfast menu when you want a tasty breakfast muffin.
One of the best things about these Keto Coconut Strawberry Muffins is that not only are they low carb and keto-friendly but they are gluten-free as well.
These muffins are great for all of your friends who may eat low carb, keto, and even gluten-free. Breakfast for everyone to love. These are made with delicious strawberries and come out of the oven fresh, light, and fluffy. Yum!
You can swap strawberries for your favorite fruit, or just make plain coconut muffins.
This recipe is so easy that you can afford to play around with the ingredients, and trust me, you will be looking for every excuse to make this recipe over and over!
I hope you enjoyed this simple healthy strawberry muffins recipe if so leave me a comment! I love to read about your success story in the kitchen.
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Keto Coconut Strawberry Muffins Recipe:
Ingredients
- 4 large eggs
- 1 cup canned coconut milk, unsweetened, full fat
- ½ cup granulated sweetener, I use this brand or to taste
- 2 tsp vanilla extract
- ¾ cup coconut flour, I use this brand (84 grams)
- ¼ tsp kosher salt
- 1 tsp baking soda
- ¼ cup coconut flakes
- 1 cup fresh strawberries chopped
Instructions
- Preheat the oven to 350° F and line a muffin pan with 12 silicone liners.
- In a medium bowl, beat the eggs using a hand whisk. Whisk in the remaining
ingredients one by one. - Add the strawberries and gently mix it into the batter.
- Using an ice cream scoop, transfer the batter to the prepared muffin cups.
- Bake until muffins are browned and set and a toothpick inserted in center comes out
clean. In my oven, this takes 25-30 minutes. - Cool 5 minutes in pan on a cooling rack, then transfer the muffins directly to the
cooling rack to cool 10 more minutes before enjoying.
Notes
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