You will fall in love with this low carb keto muffins recipe, even if you are not on the keto diet. That’s how good they are!
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Super easy keto muffins
The muffins are super soft, fluffy, and so delicious!
They are quick to make, naturally gluten free, and can be customized to create unlimited new flavors.
The recipe also gives you no dairy, no sugar, and flourless options.
And they taste so good, it’s hard to not eat the entire batch at once. I seriously cannot stop making these muffins.
You may also like Keto Ice Cream
Flavor suggestions
So far, I have used the base muffin recipe to make plain, blueberry, strawberry, banana bread (adapted from these Banana Muffins), and dark chocolate flavors.
For blueberry keto muffins, simply add a handful of blueberries right before baking. Only stir very gently, so as not to break the berries.
Or use this sugar free muffin recipe: Keto Blueberry Muffins.
Try adding a pinch of cinnamon or orange or lemon zest to the batter. You can make your own keto coffee cake muffins by topping each individual muffin with a nut based flourless streusel before baking in the oven.
What toppings will you add to your dream muffins?
How to make keto muffins
Gather all of the ingredients, and preheat the oven to 350 degrees Fahrenheit.
Grease a mini muffin tin very well so the muffins will pop right out after baking.
Stir together all of your dry ingredients until the sweetener, baking powder, and salt are evenly incorporated. Whisk in your wet ingredients, then fill each muffin cup around two thirds of the way full.
You should get around fourteen or fifteen mini keto breakfast muffins.
Bake the pan for minutes on the oven’s center rack. Then take the mini chocolate chip muffins out of the oven and let them cool for another ten minutes.
Go around the sides of the muffins with a knife and pop them out.
Leftover almond flour? Whip up this Almond Flour Banana Bread
How to eat keto muffins
These homemade muffins are fantastic pretty much every way I’ve tried them.
They’re great plain or topped with butter, cream cheese, or Coconut Butter.
I especially love to stir chocolate chips or a handful of dried fruit or shredded coconut into the batter.
Or spread the muffins with this keto friendly Homemade Nutella Recipe.
The flavor and texture of these paleo muffins are somewhat similar to corn muffins, so they are great to serve alongside savory recipes, such as Lentil Soup, Tofu Scramble (for a protein packed breakfast), or Cauliflower Casserole.
For vegan keto muffins
While keto muffin recipes traditionally call for eggs, it turns out that making them vegan is easy! Simply use one of the numerous vegan egg substitutes on the market, such as Bob’s or Ener-G, or you can also make your own flax egg.
If you go with the flax option, the muffins will look more rustic (i.e. less domed and paler in color, with flecks of flaxseed dotting the muffins), but they are definitely just as delicious!
Low carb and sugar free muffins
To achieve the best keto muffin recipe, I’ve tested the muffins using numerous different sweeteners. Mostly I just wanted an excuse to make more batches of muffins!
Erythritol, xylitol, and stevia all work in the recipe.
Or if you are not on a ketogenic diet, white sugar, brown sugar, or unrefined sugar (such as coconut sugar) are also fine to use. Even if using regular sugar in these, you only need one tablespoon for the entire recipe!
The muffins are also free of coconut flour, heavy cream, oil, dairy, and protein powder, although I’m sure you could add some if you wanted to experiment.
And they have less than 1 net carb per muffin.
If you try the recipe, I hope you love them as much as we do!
Step by step recipe video
Above, watch the keto muffin recipe video
Keto Muffins
Ingredients
- 1 cup almond flour or almond meal
- 2 tbsp powdered erythritol or 1 tbsp sugar or stevia equivalent
- 1/4 cup milk of choice
- 1 large egg or the vegan options listed earlier in the post or 1 flax egg
- 1/2 tbsp baking powder
- 1/4 tsp salt
- optional mini chocolate chips (or sugar free chocolate chips), crushed walnuts, pinch cinnamon, etc.
Instructions
- *I like this recipe best as mini muffins because they have a lighter texture, but you can definitely do regular-sized muffins if you prefer. The recipe will make 4 regular sized muffins, so feel free to double it!Preheat oven to 350 F. Grease a mini muffin tin very well. Combine all dry ingredients (stirring well), then stir in wet. Scoop into muffin cups, filling about 2/3 of the way up. Bake 10 minutes on the center rack (or 15 minutes for regular-sized muffins). Remove from the oven and let cool an additional 10 minutes, during which time they will continue to firm up. Carefully go around the sides of each muffin with a knife and pop out. If you try them, be sure to rate the recipe below!View Nutrition Facts
Video
Notes
More Keto Breakfast Recipes
(Hey, why not??! With cream cheese, yogurt, and no sugar, the recipe has protein and healthy fats; and it’s certainly a healthier choice than some sugary breakfast cereals or pastries!)
Vegan Cream Cheese – 4 Flavors, NO Tofu!
More Healthy Breakfast Ideas
(Or this Keto Lemon Bread)
Healthy Banana Bread – with an oil free option
Breakfast Meal Prep – 20 Healthy Recipes
YES! I will be making these babies tonight! Can’t wait!!
I am curious, though, why two tablespoons of keto sweetener compared to only one tablespoon of regular sugar? I use Lakanto monk fruit erythritol blend, and it’s the same sweetness as sugar, so I’m wondering…the difference (I guess? I lost my train of thought)
The linked sweetener is powdered, so it weighs less and you need to use more to equal the same sweetness. We just added the word “powdered” in to be more clear. Sorry for the confusion!
Jason (media relations)
Ahh, beautiful. I didn’t even click the link to notice that. Thank you!
Hi. Can someone tell me what the nutrients are ? Thank you in advance.
Hi! Nutrition facts for all of Katie’s recipes are always linked at the bottom of the recipe box, under the ingredients/instructions 🙂
A double batch with a quarter of the sweetener and a little extra salt makes it savory and SOOO good!
These look amazing! Which egg replacement did you find worked the best? Which one did you use for the pictures ? Thank you for
all you do!
I’m not Katie but I made them with the Just Egg scramble she mentioned and it worked perfect!
Thank you Michelle. I will have to look for Just Egg.
We made so many test batches (and it was all a few months back), but Katie is like 95% sure the ones in the photos are a batch made with Ener-G, which has been her go-to for years simply because it was the only one on the market back when she first started out.
Jason (media relations)
Can you sub the almond flour for coconut flour or will it change the whole recipe? My daughter is allergic to almond and I’m trying to make healthy snacks for us both! Thanks in advance!
I can tell you, I’m not any relation to Katie or crew, but coconut flour soaks up something like 4-10 times the liquid. So I’d say not without modifications
I haven’t made this recipe, but I have subbed cashew flour for the almond flour in several recipes with great success! Hope that helps!
I just made them with coconut flour – I had to use double the milk and added another egg but they taste great! I used blueberries in mine too 🙂
So glad you were able to make them work with coconut flour!
I just made these and WOW they are awesome! I was on your blog to pull up a different recipe but when I saw this one on the homepage I switched course and am very happy with that decision. The muffins are completely delectable.
It also gave me a chance to use my almond meal and also a mini muffin pan that I never use. It will be getting a lot more use now, that’s for sure!
Thank you for all that you do and please keep the keto recipes coming!
I’m also curious about which egg substitute you used. As a vegan baker I find that if a recipe relays on an egg for rise or airiness, a flax egg won’t work very well. Nor will a vegan egg scramble substitute, particularly in gluten free recipes.
I made them with the Just Egg scramble she mentioned and it worked perfect!
We made so many test batches (and it was all a few months back), but Katie is 95% sure the ones in the photos are a batch made with Ener-G, which has been her go-to for years simply because it was the only one on the market back when she first started out.
Jason (media relations)
I like to experiment so I made one batch with the flax eggs, then because I’m not vegan (and because the first batch tasted so good!) I made a second batch with egg whites to see if that would work too. For anyone who isn’t vegan and is curious to know if you can make the keto muffins with egg whites, you can! They are lighter in color than the flax muffins but both held their shape and didn’t crumble. The recipe seems surprisingly foolproof in comparison to some of the other almond flour baked good recipes I’ve tried in the past. I will be making these again! ??
Thank you for posting this! I was going to make these the other night, and again last night, but we got a heat wave and I can’t use the oven. Anyway, I was thinking I would make my first batch with a whole egg and see how they do. If they didn’t turn out, I want to try my Bob’s Red Mill egg replacer.
I absolutely am in love with these muffins! I did add a 1/4 of peanut butter powder to the recipe, but otherwise followed the recipe exactly. I will definitely be making these again.
How did the flax ones turn out?
Can you describe/explain how to do the banana version? How much banana to add and when do you add it? Thanks!
Basically you change out the milk of choice for an equal amount of banana. You can leave in the sugar if you wish, or omit it for subtly-sweet muffins.
Jason (media relations)
Making these today! I’ll let you know how it goes!
Just wondering… why are you even bothering to mention an egg? Instead of just “vegan egg of choice”, as you do with the milk? Or has someone tried with a “real” egg?
Just curious, but I understand if you want to appeal to a larger readership, beyond the vegan community, and people might be put off by the hassle of using vegan egg replacements (even though to be honest they are so EASY: I love flax egg, I just keep a packet of flax and take a tablespoon out of it whenever needed!)
Hi Audrey!
Katie hasn’t tried it but her testers did, to ensure it works. 🙂
Some readers have also since commented to say they’ve done it successfully. Katie always likes to offer options in her recipes for whatever people have on hand (“milk of choice” “cream cheese spread” etc.) because her goal has never been to have a 100% vegan audience. She cares more about showing veganism in a non-judgmental light and maybe inspiring omnivores to try out more vegan recipes and read about ingredients so it becomes more mainstream and accepted.
With this recipe, she did think about it first and decided that if she’d created the muffins to work only with flax eggs, there’s no way the recipe would have gone viral, few people would have shared it with friends, and thus many fewer people would even have seen the idea that you can use flax as egg or hear that there’s such a thing as vegan egg replacement options. And the people who were looking for keto muffins with eggs would still be able to find a recipe for that, so it wouldn’t have helped cut back on any animal product consumption. It simply would have caused fewer people to be exposed to vegan ingredients.
She’s not trying to get everyone to go vegan overnight (I’m proof of this, as I’m not vegan and I work with her). She believe small changes are important and that sometimes you have to compromise along the way in order to achieve your main goal. However Katie is still vegan and will always offer a vegan option for every single recipe she posts. 🙂
Jason (media relations)
Are you absolutely sure that this takes 1/2 tablespoon of baking powder!???? The aftertaste was harsh..
I’ve been following your blog for three years, and I have never found a mistake in your recipes. I’m just wondering if maybe you meant teaspoon?
With love,
Steph
Hi, I read your comment and wanted to reply because it sounds like is it possible you used baking soda instead of baking powder? Baking powder doesn’t have a harsh taste or any flavor really but baking soda definitely would!
My batch of muffins came out good with the half tablespoon of baking powder 🙂
I am positive that I used Baking Powder (the packaging is the special Argo small plastic container versus the larger ziploc Baking Soda packaging)… maybe i was just me!? It just seems like a lot, Maybe with Almond Flour it’s necessary? I double checked the recipe it was inspired from, and that was teaspoons, which is why I was curious.
Thanks for replying, though! It may have just something else that I measured incorrectly…
Steph
I have found that if my baking powder isn’t aluminum free it can have a harsher chemical taste. With aluminum free I never get a weird taste.
I also thought that it was a lot of baking powder for such a small volume recipe, compared with other keto things I have made. Mine also tasted bitter and I didn’t enjoy them when I followed the recipe. With my next batch I cut the baking powder to half a teaspoon, added 1-2 tablespoons of butter, and an extra tablespoon of powdered erythritol. This came out well and tastes much less bitter, more scrumptious, and I enjoy them like I did chocolate chip muffins before going keto.
They were breakfast this morning and man you weren’t kidding when you said they are addictive!