Preheat your oven to 350°F.

In a mixing bowl, whisk together the almond flour, baking powder, monk fruit sweetener, and a pinch of salt.

In a separate bowl, mix the egg, half & half (or heavy whipping cream), softened coconut oil, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, stirring until the batter is evenly mixed.

Gently fold the diced strawberries into the batter.

Line a muffin tin with paper or silicone liners and fill each liner about two-thirds full with the batter. For an optional garnish, place a thin slice of strawberry on top of each muffin.

Bake in the preheated oven for 23-28 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Let the muffins cool slightly before serving.

Store any leftovers in the refrigerator.