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
Mine were very very salty, but I don’t even think I used 1/4 t. ?? Perhaps it was the almond flour not marked as fine (but appears to be so)…love the idea of easy morning keto muffins!
Mine too , next time i ll use a small pinch only
I can’t use almond flour. Would whole wheat pastry flour be an okay substitute for me?
Thanks for any help.
Andilynn
I would just make one of her other muffin recipes, like the coffee cake muffins or banana muffins https://www.google.com/search?q=site%3Achocolatecoveredkatie.com+%22muffins%22&oq=site%3Achocolatecoveredkatie.com+%22muffins%22&aqs=chrome..69i57j69i58.6650j0j7&sourceid=chrome&ie=UTF-8
Can I use different flour for these? I’m allergic to almonds
I would just use a different recipe, such as her banana muffins recipe or the coffee cake muffins recipe (you can skip the streusel top if you want) https://lett-trim.today/2017/06/13/coffee-cake-muffins-recipe/%3C/a%3E%3C/p%3E
I just made these and they did not disappoint! Mine made 6 normal sized muffins. Do you know the nutritional information for these?
Hi! All nutrition facts for Katie’s recipes are always included in her posts right under the ingredients where it says “view nutrition facts.” ? Hope that helps!
Hi! I’m eager to try this recipe. Any idea if it would work (bake thoroughly/uniformly) in a pan (say 8×8 or 9×9) instead of muffin tins?
It sounds like a fun experiment! Katie has done a similar recipe in a loaf pan as banana bread and also a not-yet-posted keto chocolate cake based on this muffin recipe, so I think it should work. Be sure to report back if you try before we do 🙂
Jason (media relations)
Just made a batch of these using swerve as my sweetener, soy milk for my milk choice and a real egg. I added a couple drops of almond extract and a sprinkling of frozen blueberries. Now the hard part…waiting for my fasting window to open to try them!! Can’t wait. If they taste HALF as good as they smell, I’m golden! Hoping to add this recipe to my rotation.
Update…they’re delish! Already saved this to favorites.
These are amazing!! I made a batch with chocolate chips, delicious!! Then I mixed a bit of the dough with xylitol and cinnamon and put that on top for a cinnamon roll flavour. Brought both to a brunch and they were gone within ten minutes! Noone believed me when I told them the ingredients! Thank you for all these great recipes, you make living healthier so much fun!
I hate to tell you this, Katie, but those muffins are not keto. The sweeteners are not keto. The chocolate chips are not keto. Baking powder is not keto. They are certainly low carb but our ancestors did not have anything like those ingredients
I think you are mixing up keto and paleo?
Hmm, my last comment on this recipe didn’t stick? The first time I made these, they were OK after cooling the first day. A bit grainy texture-wise and a bit dry- could have been the almond flour I used or maybe I overbaked them a bit? That said, on the second day they had more moisture and a softer texture – pretty tasty!!
Because this recipe is so quick and easy the first time, I tried it again (twice more)-
The second time I added about 1/4tsp of Vanilla – these were pretty close to tasting just like chocolate chip cookies! I’ll be adding the vanilla every time now 🙂
The 3rd time I added about a 1/2 TBSP of Cocoa powder, a smidge more milk, and the vanilla….Yum! Double chocolate muffins (kept the choc. chips of course)!! My family ate ALL of these the same day I made them haha!
I have yet to find a recipe you post that I didn’t love and/or repeat! I’m not even vegan (I can’t have dairy) and I think your recipes are fantastic!!
The recipe you are talking about, is for one batch? Can you be a little precise about the ingredient quantity pls? Sorry Im a super amateur baker so i have no idea how to copy your recipe to make these as chocolate muffins. Thanks.
I made these with almond milk and added about a tablespoon of poppyseeds and a teaspoon of cinnamon as I didn’t have chocolate chips or berries. The recipe made 6 regular sized muffins,. They were good and super easy to make, f