Keto Strawberry Lemon Muffins with Lemon Glaze
Published Mar 11, 2021 Updated Jul 11, 2023
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Living healthy doesn’t mean you have to give up sweets and muffins. My Keto Strawberry Lemon Muffins with Lemon Glaze are absolutely divine and will totally hit the sweet spot. They are filled with big chunks of fresh strawberries and fresh lemon juice. Healthy seriously never tasted so good! Warm them up or eat them cold. Both ways are perfect!
Which sweeteners are compliant for these Keto Strawberry Lemon Muffins?
Below are my favorite go-to sweeteners. Not only are these considered Keto, but they are also complaint when following a Paleo diet. I use granulated sweetener for the muffin recipe and the powdered form for the glaze. Most all of these can be found at any health food store and some are even located at Walmart and Target.
How to store these Keto Strawberry Lemon Muffins:
- Last up to 4 days: Cool the muffins completely before storing. Line an airtight container with paper towels and place the muffins on top in a single layer. Seal with an airtight lid. If the paper towels become damp, replace them every few days. Muffins will last up to four days stored this way.
- Freeze: If you can’t eat them all in once setting, no worries, you can even through them in the freezer in a freezer proof container for up to 3 months. Simply thaw and enjoy!
These muffins are even kid friendly. Eloise and Nora, my daughters both love snacking on these after school and even taking them in their lunchbox for a fun dessert. In addition to being kid friendly, they are also husband approved. Joel, my husband can literally eat the whole batch in one sitting! Bottom line, the whole family will dig them!
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Keto Strawberry Lemon
Ingredients
- Dry Ingredients:2 3/4 cups almond flour1/2 cup granulated monk fruit*2 teaspoons baking powderpinch of salt
- Wet Ingredients:3 large eggs1 teaspoon vanilla extract2 tablespoons lemon juice1 cup chopped strawberries3 tablespoon ghee melted or vegan butter1/4 cup coconut milk
- Glaze:3/4 cup powdered swerve*1 tablespoon lemon juice1/2 lemon zested1 tabelspoon coconut milk1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a cupcake pan with 12 paper liners.
- In a medium bowl, whisk together the dry ingredients. In a large bowl, whisk together the wet ingredients.
- Use a rubber spatula to fold the dry ingredients into the wet ingredients in ¼-cup increments.once combined, carefully fold in the strawberries. Spoon the batter evenly into the paper liners.
- Bake until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Remove the muffins from the oven and transfer to a rack and allow to cool in the pan for 5 to 10 minutes.
- Meanwhile, add all of the glaze ingredients to a bowl and mix together with a spoon. If you want the glaze a little thicker, simply add another tablepsoon or so of the powdered sweetener.
- Transfer the glaze to the fridge for 5-10 minutes and allow to cool. As the glaze cools, it will begin to thicken.
- Drizzle each muffin with the glaze and lemon zest before serving. If leftovers, store in an airtight container. Will last up to 1 week.
Notes
- If you need a clean baking powder use 1/2 teaspoon baking soda and 1 1/2 teaspoon cream of tarter in place.
- Feel free to sub any granulated keto sweetener of choice for the monk fruit. If you are not worried about it being keto, you can also sub coconut sugar.
- Feel free to sub any keto powedered sugar for the Powdered Swerve
- Last up to 4 days: Cool the muffins completely before storing. Line an airtight container with paper towels and place the muffins on top in a single layer. Seal with an airtight lid. If the paper towels become damp, replace them every few days. Muffins will last up to four days stored this way.
- Freeze: If you can't eat them all in once setting, no worries, you can even through them in the freezer in a freezer proof container for up to 3 months. Simply thaw and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These muffins are so good!! Little confusing on the glaze though…are you supposed to heat it up first and then put it in the fridge? It is definitely not the consistency that your pictures look like.
★★★★★
Thank you! Also, you don’t heat the glaze up at all. You mix together then add to the fridge. I’ve also noted that if you want the glaze thicker, you will simply add more powdered keto sweetener.
Can you use regular butter?
Thank you for sharing this amazing yummy recipe. These muffins are delicious. I made them without the glaze and they are still very yummy. I am making another patch for this week.
★★★★★
I’m so happy to hear this. Thank you!!!
Wow! These were really really good! I was hesitant because the monk fruit can have a bad after taste but this recipe was perfect and loved the hint of strawberry. Delicious!
So happy to hear this! Thank you
I made a double batch and did strawberries and rhubarb and they are delish 💗. The lemon flavoring gives it a wonderful fresh flavor. Will definitely be making these again!
Thank you so much Julie.
Hi! I’m wanting to make these for a friend visiting me but she is allergic to almonds and also gluten-free. Any recommendations on a substitute for almond flour?
Can you sub almond milk for coconut milk?
HI Jeff…probably won’t be wise to sub out the coconut milk with almond milk since the fat content is so different. Thanks for the question. Happy eating friend.