Preheat the oven to 350°F and line a 6-cup muffin pan with paper liners or lightly grease the cups.

In a medium bowl, whisk together the eggs, Greek yogurt, sweetener, and vanilla bean paste until completely smooth and no streaks of yogurt remain.

In a separate bowl, stir together the protein powder, almond flour, baking powder, and salt until well combined.

Pour the wet mixture into the dry ingredients and fold gently with a spatula until a thick, smooth batter forms.

Stir in the almond milk 1 tablespoon at a time until the batter is thick but scoopable, similar to soft pancake batter.

Gently fold in the finely chopped strawberries, being careful not to overmix so the muffins stay tender.

Divide the batter evenly among the 6 muffin cups, filling each about two-thirds full, and tap the pan lightly on the counter to release any air pockets.

Top each muffin with a few extra strawberry pieces for added flavor and color.

Bake for 18 to 22 minutes, or until the muffins are lightly golden at the edges and a toothpick inserted in the center comes out with just a few moist crumbs.

Let the muffins cool in the pan for 5 to 10 minutes, then transfer them to a wire rack to cool completely before serving.