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Keto Glazed Strawberry Muffins Recipe

Louise Hendon | November 24
Keto Glazed Strawberry Muffins Recipe #keto https://ketosummit.com/keto-glazed-strawberry-muffins-recipe

What’s the catch? It certainly doesn’t seem possible that glazed muffins could be keto. Make no mistake – this keto glazed strawberry muffins recipe is indeed both low carb and delicious!

Why Regular Muffins Are Not Keto

Where to begin? Muffins, as traditionally prepared, are so far away from keto it doesn’t seem realistic that they could ever fit into your diet.

Their base is white flour. Not only is this flour not paleo, it’s ground up carbs with little in the way of nutrients.

And then comes enemy number one: sugar.

Which makes sense – muffins definitely step into the dessert category in terms of sweetness, even though they’re most commonly eaten as breakfast.

While that burst of sugar may make you happy for a short while, you’ll probably get hungry again pretty soon, and then you have the post-sugar-high crash to look forward to.

Then comes the dairy. I prefer avoiding dairy, as many people feel better without it. Typically, though, muffins include both butter and milk.

Then you have the glaze to worry about. Count on an added dose of sugar, and dairy such as heavy cream.


How to Make Keto Muffins

As you’ve learned, I’m going to have to perform some magic to bring muffins up to code for a ketogenic diet.

But this ain’t my first rodeo, and I was happy to tackle this challenge. And, to be honest, strawberry muffins sounded good and I wanted to make it happen.

Anyway, to start I had to consider flour alternatives. Almond flour is a good choice for baking. Make sure you get almond flour instead of almond meal. The meal is coarse and usually contains the skins.

Instead of butter, I used ghee, which is usually tolerated better than butter.

Sugar obviously had to go, so I used erythritol as a sweetener. It’s a handy tool to have around for keto baking.

Berries are among the better fruits to eat for keto, so strawberries seemed to be an appropriate choice for muffins.

For the glaze, I used a mix between erythritol and coconut cream.


Free Keto Diet Plan

Meal planning is a chore whether you’re on a special diet or not. But it’s especially daunting when you’re getting started with a lifestyle change.

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It’s a nice way to transition into keto eating, and you’ll no doubt come away with some new favorites.

Keto Glazed Strawberry Muffins Recipe #keto https://ketosummit.com/keto-glazed-strawberry-muffins-recipe

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Keto Glazed Strawberry Muffins Recipe #keto https://ketosummit.com/keto-glazed-strawberry-muffins-recipe

Keto Glazed Strawberry Muffins Recipe


  • Author: Louise Hendon
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Category: Dessert, Breakfast
  • Cuisine: American

Description

This keto glazed strawberry muffins recipe is indeed both low carb and delicious!


Ingredients

For the muffins –

  • 3 cups (360 g) almond flour
  • 1/2 cup (120 ml) ghee, melted
  • 3 large eggs, whisked
  • 1 Tablespoon lemon zest
  • 1 Tablespoon (15 ml) vanilla extract
  • 1/4 cup (48 g) erythritol
  • 1 teaspoon (2 g) baking soda
  • 1 cup fresh strawberries, chopped

For the glaze –

  • 4 Tablespoons (60 ml) coconut cream
  • 1 Tablespoon (12 g) erythritol

Instructions

  1. Preheat oven to 350 F (175 C).
  2. Mix together all the muffin ingredients in a large mixing bowl.  Add the chopped strawberries in last and fold in gently.
  3. Pour into muffin pans (use silicone muffin pans or grease the metal pans). Makes 12 muffins.
  4. Bake for 16-18 minutes until a toothpick comes out clean when you insert it into a muffin.  Let cool completely.
  5. To make the glaze, mix all the glaze ingredients together and cool to room temperature so it thickens but isn’t solid. Drizzle or spread over the cooled muffins.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 3 g

Nutrition

  • Calories: 257
  • Sugar: 1 g
  • Fat: 25 g
  • Carbohydrates: 6 g
  • Fiber: 3 g
  • Protein: 7 g

Louise Hendon

Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.