Keto Strawberry Muffins with Coconut Butter Glaze

Keto Strawberry Muffins with Coconut Butter Glaze


  • 3 eggs at room temperature
  • 1/3 cup erythritol
  • 1/4 cup unsweetened almond milk at room temperature
  • 1/4 cup cashew butter
  • 1/4 cup grass fed butter or coconut oil, melted
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups almond flour
  • 1/3 cup grass-fed whey protein powder
  • 3 tablespoons flaxseed meal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup strawberries diced
  • 1/4 cup coconut butter
  • 2 tablespoons erythritol
  • 1/4 cup unsweetened almond milk at room temperature
  • 1 tablespoon fresh squeezed lemon juice
  • 1/2 teaspoon pure vanilla extract


Strawberry Muffins

  • Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Line a muffin pan with parchment liners and spray with a thin layer of oil. Set aside.
  • Using a stand mixer or in a large bowl with a hand mixer, mix together the wet ingredients on medium speed. Mix until well combined throughout. Some clumping is fine!
  • In another medium bowl, sift together all of the dry ingredients. Slowly add the dry ingredients into the wet and stir together with a fork or mixer but do not over mix. Fold in the diced strawberries.
  • Divide the mixture into 10-14 muffin liners. You will want them to be about 3/4 full and the amount you end up with depends on the side of your tin and liners. I made 14 cupcakes.
  • Tap the muffin tin several times on the counter to release any excess air bubbles. Bake at 350 degrees Fahrenheit for 22-26 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and carefully transfer to a wire rack to cool completely. While the muffins are cooling, prepare the glaze.

Coconut Butter Glaze

  • Using a double boiler method or in a small glass bowl in the microwave, gently melt the coconut butter until smooth throughout.
  • Remove from heat and stir in sweetener. The mixture will be quite thick at this point and that's okay. Slowly pour in about 1 tablespoon of almond milk at a time. Watch the consistency closely. You will want it to be between thin and thick. I found that having equal amounts coconut butter and almond milk was perfect.
  • Stir in lemon juice and vanilla. Taste for adjustments and spoon on top of the cooled down muffins. Enjoy!