Keto Strawberry Muffins: Carb Count And Nutrition Facts

Keto strawberry muffins are a delicious, low-carb option for breakfast or a snack. They are easy to make and can be prepared ahead of time for those busy mornings when you don't have time to cook. The muffins are also gluten-free and can be made with almond or coconut flour, making them a good option for people with gluten intolerances. The recipe typically includes eggs, butter or coconut oil, a sweetener, and fresh or frozen strawberries. The muffins can be stored at room temperature or in the fridge for a few days, or frozen for up to three months.

How to make keto strawberry muffins

Ingredients:

• 2 1/2 cups almond flour (or 1 cup coconut flour)
• 1/2 cup granulated sweetener (e.g. Monk fruit, Erythritol, or Xylitol)
• 1/3 cup coconut oil, melted (or butter)
• 1/3 cup unsweetened vanilla almond milk (or coconut milk)
• 2 teaspoons baking powder (or 1 teaspoon baking soda)
• 1 cup fresh strawberries, chopped (or thawed frozen strawberries)
• 4 large eggs, beaten
• 1/2 cup plain yoghurt (or sour cream, or unsweetened almond milk)
• 1 teaspoon vanilla extract

Method:

• Preheat the oven to 350°F/180°C and line a 12-cup muffin tin with paper liners. Spray the liners with non-stick cooking spray.
• In a large mixing bowl, combine the almond flour, baking powder, sweetener, and (if using) coconut flour.
• In a separate bowl, whisk together the eggs, yoghurt, vanilla extract, and (if using) almond milk.
• Slowly add the dry ingredients to the wet mixture and mix until a thick batter forms.
• Gently fold in the chopped strawberries and (if using) coconut oil.
• Divide the batter evenly between the muffin cups.
• Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

Tips:

• If using coconut flour, you may need to add an extra egg.
• If the batter seems too firm, add a splash of almond milk.
• If using frozen strawberries, defrost them first and coat them in a little coconut flour.
• These muffins can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.

Nutritional information

Keto strawberry muffins are a delicious, nutritious, and healthy option for breakfast or as a snack. They are also a great option for those on a keto diet, as they are low in carbs and can be made ahead of time for busy mornings.

The nutritional information for keto strawberry muffins can vary slightly depending on the specific ingredients and quantities used. However, on average, one keto strawberry muffin typically contains:

• Calories: Around 200-250 calories per muffin. For example, one source lists the calorie count at 253 calories per muffin, while another lists it at 176 calories.
• Carbohydrates: Approximately 3-7 grams of total carbohydrates per muffin. This includes net carbs, which range from 2-3.7 grams, and fibre, which can be around 3 grams.
• Protein: About 7-9 grams of protein per muffin.
• Fat: Around 14-22 grams of fat per muffin. Of this, about 6-7 grams may be saturated fat.
• Sugar: Up to 3 grams of sugar per muffin.

It is important to note that the nutritional information can vary depending on the specific recipe and serving size. For example, some recipes may yield 9 muffins, while others may yield 12. Additionally, some recipes may allow for substitutions, such as using coconut flour instead of almond flour, which can alter the nutritional profile.

When making keto strawberry muffins, it is recommended to use room temperature eggs and to not overmix the batter. These muffins can also be customised by adding different berries or toppings, such as keto vanilla frosting. They can be stored at room temperature or in the refrigerator for a few days and can also be frozen for up to 2-3 months.

Storing keto strawberry muffins

If you want to store your muffins at room temperature, they will last for up to 2 days in an airtight container. If you want to keep them in the fridge, they will last for up to 5 days.

To freeze your muffins, place them in a ziplock bag or airtight container and freeze for up to 3 months. When you are ready to eat them, defrost them at room temperature and then rewarm them in the oven or toaster.

Reheating keto strawberry muffins

There are several ways to reheat keto strawberry muffins. If you're looking for convenience and speed, the microwave is your best option. Simply wrap your muffin in a paper towel and heat it up for a few seconds until it's warm and toasted to your liking.

For that fresh-out-of-the-oven taste, you can reheat your muffins in the oven. Wrap them in aluminium foil and place them in an oven preheated to 350°F for a few minutes until warmed through.

If you're reheating multiple muffins, using the oven is a great way to ensure they're all heated evenly. You can also use the oven to reheat frozen muffins. Just thaw them at room temperature first, or leave them in the fridge overnight if you want to enjoy them for breakfast.

To keep your keto strawberry muffins fresh for longer, store them in an airtight container in the refrigerator, where they'll stay good for up to a week. If you're not planning to eat them within a few days, freezing is a great option. Muffins can be frozen for up to three months and easily reheated whenever you want a tasty treat.

Ingredients for keto strawberry muffins

There are a variety of ingredients that can be used to make keto strawberry muffins. Here is a list of ingredients that can be used, categorised by their use:

Wet Ingredients

• Eggs
• Butter or Coconut Oil
• Yoghurt or Sour Cream
• Vanilla Extract
• Heavy Cream
• Olive Oil
• Almond Milk

Dry Ingredients

• Almond Flour
• Coconut Flour
• Granulated Sweetener
• Baking Powder or Baking Soda
• Salt
• Cinnamon
• Protein Powder

Fruit

• Strawberries
• Blueberries
• Raspberries
• Blackberries

Toppings

Coconut Flakes

Frequently asked questions