Learn how to make our best Keto Strawberry Pistachio Muffins that are ultra-moist, super quick, and easy. These gluten-free muffins combine fresh strawberries and pistachio flour to achieve the perfect fluffy texture and nutty flavor. Plus, they’re topped with a sugar-free white chocolate pistachio glaze, adding an extra layer of decadence.
I really love anything with pistachios! They’re just so delicious. I remember when I was in Sicily 10 years ago, I couldn’t get enough of those delicious pistachio croissants in the mornings. And the pistachio gelato? I could eat a huge scoop of that every day and be so happy.
- What Are Strawberry Pistachio Muffins?
- Why You’ll Love This Keto Strawberry Pistachio Muffins Recipe
- Strawberry Pistachio Muffins Ingredients
- How To Make Strawberry Pistachio Muffins
- Tips For Making The Best Strawberry Pistachio Muffins
- Recipe Variations
- Storing Ideas
- Frequently Asked Questions
- More Strawberry Dessert Recipes
- Strawberry Pistachio Muffins
Now, I’ve been thinking a lot about how to make some of my favorite treats and make them fit into a sugar-free diet. I’m working on making a keto version of those croissants I loved so much and trying to figure out how to make a super tasty pistachio ice cream that’s also keto. It’s a bit of a project, but I’m excited about it.
I just had to share these amazing grain-free low carb Strawberry Pistachio Muffins with you. They’re filled with the good stuff – juicy strawberries and lots of pistachios. And they have this awesome topping, sugar-free white chocolate, and pistachio glaze that’s just so good.
They’re easy to make, you just need one bowl and about 10 minutes to get them ready before they bake.
I also love making strawberry desserts, and just like my strawberry muffins, strawberry bread, and strawberry blondies, these strawberry pistachio muffins give you a burst of fruity flavor in every bite.
What Are Strawberry Pistachio Muffins?
Strawberry Pistachio Muffins are a delicious twist on traditional muffins, made for those following a ketogenic diet and not only. These muffins are low in carbs and sugar, making them a perfect healthy treat. Packed with the natural sweetness of strawberries and the nuttiness of pistachios, these muffins are a delicious way to start your day or satisfy your snack cravings.
Why You’ll Love This Keto Strawberry Pistachio Muffins Recipe
- Perfectly sweet, moist, and loaded with fresh strawberries.
- Naturally gluten-free and sugar-free.
- Only 4 grams of net carbs each!
- Easy to make ahead and freeze.
- Requires only 10 minutes of prep.
- It’s a customizable recipe. Feel free to incorporate your favorite fruits or extracts into the recipe.
Strawberry Pistachio Muffins Ingredients
Here’s what you’ll need to make these easy Keto Strawberry Pistachio Muffins:
- Eggs – use fresh and large eggs at room temperature. Act as a binding agent, holding the ingredients together.
- Almond Flour – use superfine blanched almond flour to get that fluffy texture that’s not gritty.
- Coconut Flour – Absorbs moisture and provides structure to the strawberry muffins.
- Pistachio Flour – Enhances the nuttiness of the muffins and gives a unique flavor and green color. If you can’t find pistachio flour, you can make it at home by blending some pistachios in a coffee grinder or a food processor until the nuts are finely ground and have a flour-like consistency.
- Sweetener – Opt for a keto-friendly powdered sweetener that blends well and doesn’t leave a cooling aftertaste. Erythritol, allulose, or monk fruit sweeteners are excellent choices for keto baking.
- Strawberries – Provide natural sweetness and fruity flavor. If you are not a fan of strawberries, you can also add blueberries or any low-carb fruits.
- Heavy Cream – Adds richness, creaminess, and moisture to the muffins.
- Butter – Adds richness and moisture to the muffins. You can replace them with coconut oil for a dairy-free version.
- Baking Powder – makes the muffins super fluffy.
- Vanilla Extract – make sure that you are using the best quality vanilla extract that you can find.
- Pistachio Extract – Intensifies the pistachio flavor in the muffins.
How To Make Strawberry Pistachio Muffins
You will be surprised to see how easy it is to prepare these Keto Strawberry Pistachio Muffins. Just gather your ingredients and follow these easy steps.
Preparing the Oven
Preheat the oven to 350°F (180°C), line the muffin tin with paper liners, or grease it with butter or cooking spray.
Making The Strawberry Muffins Batter
In a mixing bowl, mix together eggs, heavy cream, vanilla extract, and pistachio extract until well frothy and well combined.
Next, mix in the almond flour, pistachio flour (which you can make by blending pistachios in your food processor until they reach a flour-like consistency, but be careful not to overdo it, or you’ll end up with pistachio butter), coconut flour, sweetener, and baking powder until you have a smooth batter.
Mix in melted butter until just combined, being careful not to overmix.
Add chopped strawberries to the batter and fold them in using a silicone spatula.
Baking The Muffins
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the muffins are lightly golden on top and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Cooling and Serving
Once baked, allow the muffins to cool in the tin for a few minutes. Top the muffins with a delicious glaze made of pure pistachio butter and melted sugar free white chocolate chips for even more flavor.
Tips For Making The Best Strawberry Pistachio Muffins
- Make sure you’re not over-mixing the batter. Overmixing can lead to tough and dense muffins.
- Allow the muffins to cool completely before serving them.
- Mix the strawberries with a tablespoon of coconut flour so they don’t sink to the bottom.
- Use finely ground almond flour and coconut flour for the best texture in your muffins.
- Dice the strawberries into small pieces to ensure they distribute evenly throughout the muffins.
- Use a toothpick inserted into the center of a muffin to check for doneness. It should come out clean or with a few moist crumbs.
Recipe Variations
- Lemon Zest: Add lemon zest for a bright, citrusy flavor that complements the strawberries and pistachios.
- Chopped Nuts: You can add chopped almonds, pecans, or walnuts for extra crunch and flavor.
- Coconut: Add shredded coconut for a tropical twist and additional texture.
- Greek Yogurt: Replace some of the heavy cream with Greek yogurt for added protein and a tangy flavor.
- Raspberries or Blueberries: Mix in raspberries or blueberries along with the strawberries for a mixed berry variation.
- Cream Cheese Swirl: Swirl in a dollop of softened cream cheese for pockets of creamy richness throughout the muffins.
- Protein Powder: Incorporate vanilla or unflavored protein powder for added protein and a flavor boost.
Storing Ideas
- Fridge – You can store these strawberry pistachio muffins in an airtight container for up to one week. When ready to eat, microwave them for a few seconds to warm them up. Just as good as freshly baked.
- Freezer – You can also freeze the keto muffins. Place the cooled muffins in a ziplock bag and freeze them for 2-3 months. Defrost them before serving and rewarm them in the oven.
Frequently Asked Questions
Can I Use Frozen Strawberries?
Yes, you can use frozen strawberries in this recipe. Thaw them completely and drain any excess liquid before adding them to the batter.
Can I Use Different Sweeteners?
Absolutely! Feel free to use your preferred keto-friendly sweetener instead of erythritol, adjusting the amount to taste.
Can I Skip The Pistachio Extract If I Don’t Have It?
While pistachio extract enhances the pistachio flavor of the muffins, you can omit it if you don’t have it on hand. The pistachio flavor from the pistachio flour should still come through.
Can I Use A Different Type Of Berry Instead Of Strawberries?
Yes, you can substitute strawberries with other berries like raspberries, blueberries, or blackberries if preferred.
More Strawberry Dessert Recipes
- Cheesecake Stuffed Strawberries
- Keto Strawberry Mousse
- High Protein Strawberry Smoothie
- Strawberry Avocado Smoothie
Strawberry Pistachio Muffins
Description
Ingredients
- 5 large eggs room temperature
- 1 cup almond flour superfine, blanched
- 1 cup pistachio flour
- 3 tbsp coconut flour
- ¾ cup sweetener
- 1 cup strawberries chopped
- 3 tbsp heavy cream or coconut cream
- 3 tbsp butter melted
- 1 tsp baking powder
- 1-2 tsp vanilla extract
- 1 tsp pistachio extract
Sugar-Free Pistachio Glaze
- 1/2 cup sugar-free white chocolate chips
- 2 tbsp pure pistachio butter
- 1/4 cup heavy cream optional, but highly recommended
Instructions
- Preheat your oven to 350°F (180°C). Prepare a muffin tin by lining it with paper liners or greasing it with butter or cooking spray.
- Start by mixing the eggs, heavy cream, vanilla extract, and pistachio extract until frothy for 1-2 minutes Use an electric mixer.
- Next, add the almond flour, pistachio flour, coconut flour, sweetener, and baking powder to the mixture. Mix everything until you have a smooth batter.
- Add the melted butter and mix gently until just combined.
- Gently fold the chopped strawberries into the batter, making sure they're spread out evenly.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are lightly golden on top and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely.
Pistachio Glaze
- Add water in a pot (just a little) and heat it up until it's hot but not boiling. Then, put a bowl that doesn't touch the water on top of the pot. This is a gentle way to melt chocolate without burning it.
- Add the sugar-free white chocolate chips to the bowl. Stir continuously until the chips are completely melted and smooth. Keep the heat low to avoid overheating the chocolate.
- Once the white chocolate is melted, remove the bowl from the heat. Stir in the pistachio butter until the mixture is well combined and smooth. If the mixture is too thick, you can add a little more pistachio butter to adjust the consistency.
- Gradually add the heavy cream to the chocolate and pistachio mixture, stirring continuously until the glaze is smooth and glossy.
- If the glaze is too thick, you can add a bit more heavy cream until you reach the desired consistency. It should be pourable but thick enough to coat the back of a spoon.
- Allow the glaze to cool slightly before using it. It should still be warm and pourable when you drizzle it over your baked goods.
- Drizzle the glaze over your keto muffins. The glaze will harden slightly as it cools, creating a deliciously smooth topping.
Notes
- Calories: 86.25
- Fat: 6.58g
- Carbohydrates: 1.56g (net carbs, after subtracting dietary fiber)
- Protein: 1.27g
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
