Preheat oven to 350 degrees. 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 on a wire rack before glazing.

In a small bowl, mix the remaining powdered sweetener, half n 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.

Store muffins in an airtight container at room temperature for up to 1 week. Or individually wrap muffins in plastic wrap, place in ziplock bag, and freeze up to 6 months.