Preheat oven to 350 degrees and line a 12 hole muffin pan with paper liners.
In a medium-size mixing bowl whisk together eggs, erythritol, almond milk and coconut oil. Make sure all ingredients are at room temperature to prevent lumps.
Stir in baking powder. Stir in almond flour 1/2 cup at a time stirring between additions.
Stir in diced strawberries.
Divide batter evenly among muffin cups and bake 25 minutes or until a toothpick comes out clean.
