Strawberry Almond Flour Muffins (Low Carb)

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These strawberry almond flour muffins are a delightful revelation for anyone seeking a sweet treat without the carb overload. They perfectly showcase how a simple swap of flour can transform a classic into a gluten free pleasure. 

What sets these muffins apart, beyond their low-carb profile, is their incredible texture. Thanks to the almond flour, they bake up wonderfully moist and tender. These are a far cry from the dry, crumbly reputation some low-carb baked goods unfortunately earn.

Perfect for a quick breakfast, a mid-afternoon snack, or a lighter dessert. These strawberry almond flour muffins prove that healthy eating doesn’t mean sacrificing flavor or enjoyment.

Each muffin is packed with juicy, vibrant strawberries, which provide a natural sweetness and burst of flavor. You can sub in blueberries or chopped raspberries.

If you like this recipe you will also love these Strawberry Crumble Almond Cookies or Healthier Raspberry Cream Cheese Muffins.

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Strawberry Almond Flour Muffins (Low Carb)

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Servings: 12

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

Sweet and tender, these strawberry almond flour muffins are a delightful, low carb treat. Each bite delivers bursts of juicy strawberries enveloped in a subtly nutty, moist texture, perfect for a guilt-free indulgence!

Equipment

• 12 slot muffin tray
• Large mixing bowl
• Wire rack
• muffin liners

Ingredients 

US CustomaryMetric

• 3 large eggs, room temp + lightly beaten
• 2/3 cup Greek yogurt
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 1/4 cup milk of choice
• 1/4 cup sugar of choice
• 1/4 cup unsalted butter, melted
• 1¾ cups almond flour
• 1/2 cup coconut flour
• 1 tbs baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup strawberries, chopped
• 1 tsp lemon zest
• 2 tsp turbinado sugar (optional)

Instructions

• Preheat oven to 400℉. Spray a 12 slot muffin tray with olive oil spray or line with muffin liners.
• With paper towel, pat dry the chopped strawberries.
• In a large bowl, whisk together the eggs, yogurt, vanilla and almond extract until smooth. Next, add in the milk, sugar, butter and whisk together until combined. Then, add in the almond flour, coconut flour, baking powder, baking soda, salt and mix together until incorporated. Fold in the strawberries and lemon zest. Transfer batter to the muffin slots filling 3/4 way full. Top each with turbinado sugar.
• Bake for 5 minutes. Without removing the muffins from the oven, reduce the temperature to 350℉ and bake for 15 minutes or until golden and a toothpick comes out clean.

Notes

You may also like these Healthier Orange Almond Flour Muffins

1. Store leftovers in an airtight container on your counter.
2. You can use raspberries or blueberries instead of strawberries.

Nutrition

Calories: 200kcal | Carbohydrates: 13g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 212mg | Potassium: 62mg | Fiber: 4g | Sugar: 7g | Vitamin A: 196IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 1mg

Author: Stella Drivas