Coconut flour strawberry muffins are perfect for anyone with a nut allergy and craving something sweet. You can still get a super moist muffin that’s low carb and keto friendly swirled with delicious strawberries! Each muffin is only 3g net carbs!
Best Coconut Flour Muffins Ever
- No eggy taste because they aren’t loaded with eggs
- Super moist with a softer texture
- Sugar free strawberry jam swirled muffins with homemade jam
How To Make Muffins With Coconut Flour-Step By Step
- Preheat oven and melt butter.
- Mix dry ingredients of coconut flour, chia seeds, granulated sweetener, baking powder and salt.
- Next, grab cooled butter then beat in eggs, add vanilla and liquid sweetener.
- Combine dry and wet ingredients then fold in strawberry jam. Be careful not to over mix.
- Finally, spoon in batter into muffin cups and bake for 20-25 minutes.
Helpful Recipe Tips
- You can skip making a jam and simply toss in chopped strawberries. This will make the water release into the muffins changing the texture but it’s easier. I create a jam because the strawberries have a better flavor and are spread out better. To also mention the water will release prior to baking due to the cooking beforehand.
- Granulated sweetener is a must when using coconut flour in baked goods for its ability to add volume to the batter.
Can I have sugar free jelly on keto
In these coconut flour strawberry muffins the jam is homemade and contains all keto friendly ingredients:
- Fresh organic strawberries
- Keto approved sweetener
- Chia seeds
- Water for mixing
Macros
These coconut flour strawberry muffins are only 3g net carbs per cupcake! Full nutritional label below via Cronometer.
Other Coconut Flour Recipes You’ll Love
***Recipe Revised***
Coconut Flour Strawberry Muffins
Coconut flour strawberry muffins are perfect for anyone with a nut allergy and craving something sweet. You can still get a super moist muffin that's low carb and keto friendly swirled with delicious strawberries!
Ingredients
Muffins
- 1/2 cup coconut flour
- 1/4 cup granulated sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 4 ounces full fat cream cheese
- 1.5 teaspoon vanilla extract
- 1.5 teaspoon liquid stevia or liquid monk fruit
Strawberry Jam
- 1/2 cup strawberries (144g)
- 1 tablespoon water
- 1 tablespoon sweetener
Instructions
Strawberry Jam
- Chop strawberries up into small pieces then add into small pot with water
- On a medium low heat add in granulated sweetener and liquid sweetener
- Cook for about 5 minutes to evaporate some of the water out. But watch to make sure pot doesn't get too hot and begins to burn strawberries
- Remove from heat and set aside
Muffins
- Preheat oven to 350°F and soften cream cheese
- Mix coconut flour, granulated sweetener, baking powder and salt
- Mix softened cream cheese adding one egg at a time making sure its well mixed.Add in vanilla extract and liquid stevia or liquid monk fruit
- Combine dry and wet
- Fold in strawberry jam. Becareful not to mix so much batter turns pink
- Spoon in muffin cups and bake for 25-30 minutes
- Cool 10 minutes minimum then serve
Video
Notes
Helpful Recipe Tips
- You can skip making a jam and simply toss in chopped strawberries. This will make the water release into the muffins changing the texture but it's easier. I create a jam because the strawberries have a better flavor and are spread out better. To also mention the water will release prior to baking due to the cooking beforehand.
- Granulated sweetener is a must when using coconut flour in baked goods for its ability to add volume to the batter.
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