Moist and delicious low carb strawberry chocolate chip muffins prepared with fresh strawberries and sugar-free dark chocolate. They’re a great sugar-free keto breakfast option.
I’ve been on vacation the last two weeks visiting my family in Texas and my husband’s family in North Carolina. Since we live in California, our visits are few and far between. It’s been a great two weeks of watching my children interact with their cousins and have FUN. There have been several “firsts” this trip; the kids running around the backyard with sparklers (thanks Uncle Brian), first ever funnel cakes, and watching the Independence Day Parade in Southport, NC. Let’s not forget hours spent in the pool and all day gaming marathons. It’s been a blast!
I return home tomorrow to work while my husband and kids spend the next week at the beach with all of his cousins and their children. I’m so thankful to have had this time with family to reconnect and renew our family ties. Now, on to the muffins!
Low Carb Strawberry Chocolate Chip Muffins
Muffins were hard to come by in my house when I was a kid. Although my mother was a fantastic cook, she rarely baked or bought muffins. I didn’t make homemade muffins from scratch until I was married. Nowadays, I find myself making muffins and scones once a month. These low carb strawberry chocolate chip muffins are my newest creation.
If you’re like me, the classic combination of chocolate and strawberries is hard to resist. The last time I shared this dynamic duo was in a delicious chocolate cake filled with strawberries and whipped cream. I had something more casual in mind this time around.
I developed this low carb muffin recipe with Bob’s Red Mill in mind as a possible sponsored post. Instead, I chose the low carb blueberry crumble bars for that honor. But it was close! This recipe for strawberry chocolate chip muffins is just as good. My whole family loved them. The recipe has several ingredients, but is easy to prepare.
How to make Low Carb Muffins?
It’s possible to make low carb and sugar-free muffins without flour. Low carb muffins are typically made with almond flour, coconut flour, or a combination. Sometimes, alternate flours like sesame flour, oat fiber or whey protein powder are used to help provide a more bread-like texture. Low carb ingredients are heavier than traditional ingredients and lack the characteristic stretch that gluten provides. Therefore, low carb muffins need more leavening and good technique to achieve proper lift.
Low Carb Muffins with Coconut Flour
I like to make low carb muffins with coconut flour because it results in light and fluffy muffins! Coconut flour can be tricky to work with as it absorbs an astonishing amount of liquid. Convention says to use a lot of eggs with coconut flour to provide structure. Unfortunately, this causes baked goods made with coconut flour to stick to baking pans, earning it a bad reputation. This doesn’t have to be the case. My muffins are light, fluffy, moist, and stick much less than other recipes.
I cream the butter, cream cheese, and sweetener together before adding the dry ingredients. This introduces tiny bubbles into the batter and helps with texture. Then, I alternate adding wet and dry ingredients finishing with liquid.
It’s important to keep a mousse-like texture throughout the process. Because this muffin batter is so thick, I put it into a ziploc bag with a large hole in the corner and squeeze it into the muffin cups. If you have a muffin scoop (I do not) use that. Sprinkling the tops with erythritol ensures that the muffins don’t over-brown. I start them at a high temperature for a few minutes and then turn the oven down to give them extra lift. This technique gets the outside cooking and forces the interior to rise.
These Strawberry Chocolate Chip Muffins are net 4 carbs per muffin.
[This post and recipe may contain affiliate links. Purchasing through a link may result in my earning a small commission at no additional expense to you.]
Low Carb Chocolate Chip Muffins (sugar-free, keto)
- 4 oz cream cheese, softened
- 2 oz unsalted butter, softened
- 1/4 cup Sukrin :1 (or Swerve Granulated)
- 1/2 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/2 cup Bob's Red Mill Coconut Flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp xanthan gum
- 3 large eggs
- 1/4 cup heavy cream
- 4 oz strawberries, small dice
- 3 tbsp Lily's Sugar-free Chocolate Chips
- Preheat oven to 350 degrees F and place rack in the middle position. Line 6 standard muffin wells with paper liners. Dice the strawberries. Zest the lemon. Mix the dry ingredients together.
- Cream together the first five ingredients with a hand mixer until light and fluffy. Add 1 egg and cream again.
- Add 1/3 of the dry ingredients beating well, followed by another egg. Repeat. Make sure to keep a light mousse-like texture through out mixing. Add the last of the dry ingredients, followed by the heavy cream. Fold in 1/2 of the strawberries and 1/2 of the chocolate chips. The batter will be very thick.
- Spoon the batter into a zip-loc bag and cut a large hole in one of the corners. Squeeze the batter into each liner, mounding in the center. Alternately, use a muffin scoop. Sprinkle erythritol on the top of the muffins to prevent browning. Arrange the remaining strawberries and chocolate chips on top.
- Place the muffin tin into the middle of the oven and turn the oven up to 400 for 6 minutes. Turn the oven back down to 350 and bake for 12-18 minutes more. The tops should be firm to the touch but still sound a little moist. Cool completely on a wire rack. Keep in the refrigerator and warm gently before enjoying. 4 net carbs each.