Keto coconut strawberry muffins are easy, healthy coconut flour muffins. They are a moist and delicious grab and go breakfast or snack options that is packed with fresh strawberries!
- 4 large eggs
- 1 cup canned coconut milk, unsweetened, full fat
- ½ cup granulated sweetener
- 2 tsp vanilla extract
- ¾ cup coconut flour, I use this brand (84 grams)
- ¼ tsp kosher salt
- 1 tsp baking soda
- ¼ cup coconut flakes
- 1 cup fresh strawberries chopped
Preheat the oven to 350° F and line a muffin pan with 12 silicone liners.
In a medium bowl, beat the eggs using a hand whisk. Whisk in the remaining ingredients one by one.
Add the strawberries and gently mix it into the batter.
Using an ice cream scoop, transfer the batter to the prepared muffin cups.
Bake until muffins are browned and set and a toothpick inserted in center comes out clean. In my oven, this takes 25-30 minutes.
Cool 5 minutes in pan on a cooling rack, then transfer the muffins directly to the cooling rack to cool 10 more minutes before enjoying.
Serving: 1muffin | Calories: 93kcal | Carbohydrates: 3.9g | Protein: 2.8g | Fat: 7.2g |