These low-carb strawberry protein muffins are soft, slightly sweet, and packed with protein while keeping net carbs low. They’re perfect for keto, low-carb diets, or cutting phases.
Yield: 10–12 muffins
Prep Time: 15 minutes
Bake Time: 18–22 minutes
Total Time: ~35 minutes
🧾 Ingredients
Dry Ingredients
- 1 ½ cups (150–160 g) almond flour
- ½ cup (50–60 g) vanilla whey protein isolate (low carb)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1–2 tablespoons low-carb sweetener (erythritol, monk fruit, or stevia blend)
Wet Ingredients
- 3 large eggs
- ½ cup (120 g) full-fat Greek yogurt (or sour cream for richer texture)
- ¼ cup (60 ml) unsweetened almond milk
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
Strawberries
- ¾ to 1 cup fresh strawberries, finely chopped
- 1 teaspoon almond flour (for coating)
👨🍳 Instructions
Step 1: Preheat oven
- Preheat to 180°C (350°F)
- Line or grease a 12-cup muffin tray
Step 2: Mix dry ingredients
In a bowl combine:
- Almond flour
- Protein powder
- Baking powder
- Baking soda
- Salt
- Sweetener
Mix well so everything is evenly distributed.
Step 3: Mix wet ingredients
In another bowl whisk:
- Eggs
- Greek yogurt
- Almond milk
- Melted butter
- Vanilla extract
Mix until smooth and creamy.
Step 4: Combine batter
- Pour wet mixture into dry ingredients
- Stir gently until just combined
👉 Batter should be thick but scoopable.
Step 5: Add strawberries
- Toss strawberries with 1 tsp almond flour
- Fold gently into batter
⚠️ Don’t overmix or strawberries will break down.
Step 6: Fill muffin tray
- Divide batter evenly into 10–12 cups
- Fill about ¾ full
- Add a few strawberry pieces on top for looks
Step 7: Bake
Bake at 180°C (350°F) for 18–22 minutes
Done when:
- Tops are lightly golden
- Toothpick comes out clean (slight moisture OK)
Step 8: Cool
- Cool in pan for 5–10 minutes
- Transfer to rack to fully cool
🍓 Texture & Flavor
- Soft and slightly dense (keto-style crumb)
- Moist from Greek yogurt
- Sweet strawberry bursts
- Light vanilla flavor
- Low-carb but bakery-style feel
💡 Tips for Best Keto Muffins
1. Use whey isolate
Concentrate protein powders can make muffins gummy.
2. Don’t skip almond flour coating
Prevents strawberries sinking.
3. Avoid overbaking
They dry out faster than regular muffins.
4. Let them cool fully
Texture improves after cooling.
🔄 Variations
🍫 Chocolate Strawberry Keto Muffins
Add:
- 2 tbsp cocoa powder
- Sugar-free chocolate chips
🥥 Coconut Keto Muffins
Add:
- 2 tbsp shredded coconut
- Coconut extract drop
🫐 Berry Mix Version
Replace strawberries with blueberries or raspberries
💪 Extra High-Protein Version
Add:
- 1 extra scoop protein powder
- Reduce almond milk slightly
🧊 Storage
- Room temp: 1 day
- Fridge: 4–5 days
- Freezer: up to 2 months
Reheat 10–15 seconds for soft texture.
⚖️ Approx Nutrition (per muffin)
- Calories: 120–160
- Protein: 10–14 g
- Net carbs: 3–5 g
- Fat: 8–11 g
⭐ Summary
These low-carb strawberry protein muffins are:
- Keto-friendly 🥑
- High-protein 💪
- Soft and moist 🧁
- Naturally sweet 🍓
- Perfect for meal prep 🥣
