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
I’ve been following and cooking from CCK for years, and I’m sorry, I thought this was a vegan blog. Why does this recipe call for an egg?? That it mentions egg substitutes isn’t the point; lots of non-vegan blogs can do that. I’m super disappointed in you, Katie.
Not to be mean, however I wanted to nicely point out that I’m pretty sure Katie has converted hundreds of people to veganism, or at the very least gotten them to eat more vegan friendly, with her non judgmental approach. I for one am not a vegan and wasn’t even close when I started reading her blog, but because of Katie I now exclusively drink almond milk and eat much more plant based than I ever would have.
If she had only offered recipes with ingredients I’d never heard of, such as Egg Replacer, I would have been turned off from day one and never stuck around long enough to have my mind opened. I can’t say I’ll ever go fully vegan, and I understand you may look down on me for that, but thanks to Katie I am much more conscious of my food choices and fewer animals are harmed in the process.
I understand where you’re coming from. Rest assured, Katie has not changed her values.
See my reply to Audrey’s post above. June’s reply was also spot on, and I’m in the same boat as she is: I probably will never be a vegan, but I’ve become much more open minded about the lifestyle since starting to follow Katie’s blog.
Jason (media relations)
That seems like a pretty harsh thing to say just because she gives an option for those of us that aren’t vegan but happen to come across her recipes on pinterest. I just made her recipe using a real egg and it was delicious, so I’m super happy with her right now!
I’ve been following CCK for years, and I’m not vegan. I started following fpr 3 reasons: because there’s an egg allergy in my family; we avoid refined sugar; and I have a vegan friend . Her recipes are so good they convince non vegans to try vegan options. She takes a low key approach & shows vegan food tastes good. Thanks, CCK, for spreading the word about healthy eating.
It says in the recipe to add a flax egg for the vegan option, additionally, you have it highlighted and linked. Don’t get upset just because the option you prefer isn’t first on the list.
These are delicious! And I have never commented on any of your recipes before, but I wanted to tell you how much I appreciate you including the “non-vegan” options (a real egg!). I am not vegan, and while I love your recipes and the vegan adaptability, I also like to use things like real eggs at times. I used a real egg in these and used fresh blueberries instead of chocolate chips, and they were amazing. Thank you, Katie!
+1
I eat many more vegan meals thanks to Katie’s blog, and maybe I will even be inspired to try the Egg Replacer sometime in the future. But for now, I have free range eggs in my fridge and I can’t wait to make these!
So happy you liked them! I need to try them with blueberries 🙂
Jason (media relations)
These are crazy good!! When they’re warm, they have almost the same texture as regular flour muffins! I made three batches over the weekend, two with just chocolate chips and one with chocolate chips, cinnamon, and shredded zucchini. My kids and I gobbled them up almost faster than I could make them. I did use a whole (cage free farm fresh) egg in each batch, so they came out pretty yellow. I will definitely keep this recipe at the front of my files.
Those are so pretty on the blue plate!
I just made a batch and added a couple tablespoons of pumpkin since I had some on hand in the fridge, came out amazing! I’ll have to try the zucchini, I’ve been missing zucchini bread since I started keto so I think that would hit the spot 🙂
How long would they cook for regular size muffins?
Just made these for the first time and they are WONDERFUL! I’ve been doing Keto for a few weeks and have seriously been missing baked goods. They were moist and not grainy like so many other Keto baked goods i’ve come across. I made 4 full sized muffins and baked them for 17 minutes at 350. They were slightly under baked but i’m all about some gooey muffins. Thanks so much for the recipe, Katie!
I’m doing keto and feel the same way! I made them using a 1/4 cup of heavy cream for the milk, added my sugar free chocolate chips and 2 tableespoons of pumpkin, they were so good! Mine came out a little gooey too, but that’s the way I like them. I just put them in the fridge though to see if they’ll firm up a little more so I can take them out of the pan and bring to work 🙂
I don’t know what I did wrong. I used an egg and my sweetener of choice is ez sweets liquid stevia. I added some lily’s dark chocolate chips. My mini muffins came out dense and tasteless. Any suggestions?
Hmm, is the baking powder bad maybe? That’s the only thing I can think of because they definitely aren’t dense when I make them. What brand almond flour? I’ve also never tried that stevia so can’t comment on that part.
Jason
I used Bob’s Red Mill Super Fine Natural Almond Flour. I never knew Baking Powder could go bad. I think I’ll buy a fresh one and try again. When you mix the dry ingredients with the liquid did you mix it by hand or with a mixer. Cause I did it for about a minute by hand.
I just mix mine by hand with a whisk. They’ve come out perfect each time (4 batches).
Hi! Maybe the liquid stevia played a role? I have no idea, but that stood out to me because the recipe calls for powdered or granulated sweetener. Hope you have better results next time!
Just made these! They turned out great! I ate one with peanut butter and I think I may have found my newest obsession. I used Neat Egg egg replacer, and it’s didnt change the color at all. I love this recipe!
How can you substitute baking powder for those on Keto?
Hi, just look for a baking powder that does not have cornstarch. Here’s one brand, but there are others: https://amzn.to/2Y77iF9
Hope that helps!
I found this website that has a couple different options. I didn’t know baking powder was not keto, so I”m glad someone mentioned it!
This is my new go to keto muffin recipe. It’s so fast and easy I was actually able to whip up a batch before church… with my 3 month old and 5 year old. I made a triple batch of these and made three flavors. Vanilla with chocolate chips, Orange with chocolate chip and, Mint chocolate chip (my favorite, chocolate batter with chocolate chips and peppermint. Tastes like a thin mint muffin). These were moist and delicious. Now I will mention my milk of choice for keto cakes and muffins is canned full-fat coconut milk (usually found with Asian food at the store). It adds so much moisture and flavor that I just haven’t been able to achieve without it. All in all, great recipe.
Oh wow, mint chocolate chip sounds incredible!
Great idea for the coconut milk! I’ve been using heavy cream, but I’m going to try your suggestion. I just made a batch with zucchini, cinnamon and sugar free chocolate chips, so good!!
Can you mention the recipe for chocolate version please? How much cocoa powder did you add? Did you reduce the amount of milk or eggs instead? Thanks 🙂
Hi
Do you know how much Just Egg to use as a replacement?
THESE muffins are life! Third time i make them, today i made then as cinnamon swirls I take 1 tbsp of sweetener and 1/2tsp of cinnamon and distribute it on top of each muffin and give it a swirl wit a toothpick and presto! Also top them with cream cheese frosting… Thank you for this amazing recipe!!!