Make the most of summer’s bounty with these delightful Low-Carb Strawberry Shortcake Muffins.
While I realize we pretty much have access to any food under the sun these days at our local supermarkets, to me, nothing beats eating with the seasons. The joy of seeing the first pumpkins at the farmers’ market in fall or biting into a freshly harvested peach in summer is simply one of life’s greatest pleasures. Take strawberries, for example. Even in the dead of winter, I can easily find them at the store. Are they any good, though? Not really, in my opinion. These pale red, golf ball-sized berries are watery and lack that characteristically sweet strawberry aroma we so much love. Oh, but once May rolls around and fresh strawberries appear at the market! You can smell them from afar, and their taste is superb—like sunshine in every bite. No wonder I come home with more than I can possibly eat!
Of course, those fresh berries must be put to good use, and these low-carb strawberry shortcake muffins are one of the first things I make. Made with wholesome ingredients and bursting with fresh strawberry flavor, these kid-approved muffins can be made in one bowl and are meal-prep and freezer-friendly. Whether for grab-and-go breakfasts or as a pretty dessert, these bites of summer fruitiness are bound to become a favorite!
On buying and storing strawberries
When buying strawberries, look for fruit that is uniformly red and has bright green leaves. If the tips of the fruit are pale, it means it wasn’t picked at peak ripeness. Avoid fruit that is bruised, and preferably, buy berries that aren’t covered in plastic, since this can lead to excess moisture and mold growth.
Fresh, ripe strawberries should be eaten quickly after purchase. If you need to store them for a day or two, it’s best to refrigerate them, but bear in mind that this will affect their flavor. Also, do not wash your berries until you are ready to eat them, as this can also encourage mold growth. Berries can also be frozen for things like jams and sauces. For best results, remove the caps and flash-freeze the berries for an hour before transferring them to a Ziploc bag.
How do I store leftovers?
Because they contain fruit, it’s best to store these muffins in an airtight container in the fridge. They will keep well for up to 7 days. You can also freeze them in a freezer-safe container for up to 3 months. For best results, double-wrap the muffins in plastic. Thaw at room temperature.
Similar recipes to try
If you love strawberries as much as I do, you’re in luck because we have some great recipes for you to try! Like this light as a cloud and beautifully fruity Keto Fresas Con Crema (Strawberries And Cream). This is definitely one to keep in mind the next time you’re hosting! In the mood for something sweet and savory? Try this recipe for Balsamic-Roasted Green Beans And Strawberries. It makes such a lovely summer side dish. For something truly impressive, give this Keto Strawberry Cake a whirl. It’s perfect for birthdays but also practically made for summery alfresco gatherings.
Low-Carb Strawberry Shortcake Muffins
Ingredients
For The Muffins:
- 5 tablespoons butter softened
- 1/2 cup powdered sweetener
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups almond flour
- 2 teaspoons baking powder
- 1 tablespoon ground flaxseed
- 3/4 cup diced strawberries
For The Glaze:
- 3 tablespoons powdered sweetener
- 1 tablespoon half-and-half
- 1 to 2 tablespoons ChocZero strawberry syrup or another sugar-free strawberry syrup, optional
Instructions
- Preheat oven to 350°F. Grease a 12-cup muffin pan or insert liners and set aside.
- In a large bowl, use a hand mixer to cream the butter and powdered sweetener together.
- Add eggs and vanilla and mix until combined.
- Add the almond flour, baking powder, and flaxseed, and mix until well combined.
- Fold in the diced strawberries.
- Divide the batter equally between the 12 muffin cups.
- Bake for 20 minutes, or until a toothpick inserted comes out clean.
- Remove the muffins from the oven and let cool completely for 1 hour on a wire rack before glazing.
- In a small bowl, mix the 3 tablespoons of powdered sweetener, half-and-half, and strawberry syrup (if using).
- Dip the tops of the muffins in the glaze one at a time. Once all muffins have been dipped once, dip a second time.
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