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!Â
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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:Â 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.
InstructionsÂ
- *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
Loved these muffins, I doubled the recipe and made 12 small cupcake size muffins. I used an egg replacer instead of the eggs but only used a pinch of salt and 1.5 times my sweetener rather than double quantity. Cooking time was a little longer than shown but the end result is great. Twelve moist muffins which taste great even 2 days later, not that there are many left now🙂
I’m going to try this recipe using blueberries now.
OMG ! I made them and they taste heavenly! So light and tasty! I used ark choco chips into the batter.Wish I could share a pic here.
Great receipe !
I made these mini muffins last night and they turned out fantastic! Super hard to not eat them all in one sitting though, especially right out of the oven.
I used unsweetened almond milk, swerve sweetener, krisda sugar free choc chips, and an egg from a chicken.
Tonight I used this recipe as a base to make double chocolate mini muffins….which are also delicious.
Thank you for the recipe….I will be trying out some more recipes from your site!
Laurie
These are ok, I added vanilla which I highly recommend. These really don’t have much flavor except the chocolate chips. I’m not dying them to make them again, but they’re not bad.
Bomb! My family couldn’t get enough of these. I used regular sugar though, and added a little honey to the mix. The best part is I don’t feel guilty because they’re keto!
How can they be keto if you used regular sugar? LOL
Delicious. I used this as a base, but reduced the sugar and added cheddar and chives (I was craving something savoury so badly). DELICIOUS. SUPER EASY. SUPER FAST!!!
This makes us so happy! 🙂
Made these tonight with an egg vs. A flax egg and I added 1/4 tsp vanilla, and then cinnamon and pecans to some of the batter and some low sugar dark vegan chocolate to some of the batter and they turned out great and I will make them again..next time with almond meal as my rustic looking almond flour was not as tasty or visually appealing but it is what was on hand.
Where is the recipe?
Just scroll down, it is on this page 🙂
These are marvelous. I made a variety and they are all super. Only change I made was I sift my almond flour as I keep it in freezer.
best muffins i have ever made and enjoyed eating