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Low-Carb Keto Strawberry Muffin Dessert - Light, Sweet, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour: 1 1/2 cups (fine blanched almond flour works best)
  • Coconut flour: 2 tablespoons (helps with structure and moisture balance)
  • Baking powder: 2 teaspoons (aluminum-free if possible)
  • Salt: 1/4 teaspoon
  • Granulated keto sweetener: 1/2 cup (erythritol, allulose, or a blend)
  • Eggs: 3 large, at room temperature
  • Unsalted butter: 1/3 cup, melted and slightly cooled (or coconut oil for dairy-free)
  • Unsweetened almond milk: 1/3 cup (or another low-carb milk)
  • Vanilla extract: 1 1/2 teaspoons
  • Lemon zest: 1 teaspoon (optional but brightens the flavor)
  • Fresh strawberries: 3/4 cup, diced small
  • Optional topping: 1 tablespoon coarse keto sweetener for sprinkling, or a simple glaze with powdered erythritol and lemon juice

Method
 

  1. Prep your pan and oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil spray.
  2. Mix the dry ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, and granulated sweetener until no lumps remain.
  3. Whisk the wet ingredients: In a separate bowl, beat the eggs. Whisk in melted butter, almond milk, vanilla, and lemon zest until smooth.
  4. Combine: Pour the wet mixture into the dry mixture. Stir gently with a spatula until just combined. The batter should be thick but scoopable.
  5. Fold in strawberries: Add the diced strawberries and fold carefully so they’re evenly distributed without crushing them.
  6. Fill the muffin cups: Divide the batter among the 12 cups, filling each about 3/4 full. If using, sprinkle a pinch of coarse keto sweetener on top for a bakery-style finish.
  7. Bake: Bake for 18–22 minutes, or until the tops are set and a toothpick comes out clean or with a few moist crumbs. Watch for light golden edges.
  8. Cool: Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This helps them set and prevents crumbling.
  9. Optional glaze: If you want extra sweetness, mix 1/3 cup powdered keto sweetener with 1–2 teaspoons lemon juice and drizzle over cooled muffins.