Keto Muffins

4.97 from 220 votes
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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! 

Sugar Free Muffins

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.

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The Best Low Carb Keto Muffins

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?

Keto Low Carb Muffins With Almond Flour
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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

Easy Keto Muffins, Low Carb and Sugar Free

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.

Almond Flour Muffin Recipe

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

Almond Flour Keto Muffin Recipe
4.97 from 220 votes

Keto Muffins

This easy low carb keto muffins recipe is a sugar free and healthy breakfast or snack!
Cook Time: 10 minutes
Total Time: 10 minutes
Yield: 14 – 15 keto muffins
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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

The muffins were adapted from this Keto Mug Cake.
 
Like this recipe? Leave a comment below!

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Recipe Rating




248 Comments

  1. gerrie says:

    these are great!!! really easy to make. tastes delicious. and i had all the ingredients already so it was a spontaneous decision to make them and i am glad i did.

  2. Ree says:

    Just made these muffins, make half of them chocolate chip and the other half with chopped walnuts and a sprinkle of cinnamon sugar, they were delicious! This recipe is a keeper!

  3. Jen says:

    These are delicious!!!!! And crazy easy to make. Can’t wait to make them again and add in some fruit!

  4. Meghana says:

    Hi.. If I’m using stevia powder, 1 tbsp should be apt right. Would be glad if I get a reply from you soon. Thanks

    1. CCK Media Team says:

      Use whatever it says on your specific brand of stevia is equivalent to 1 tbsp sugar. Or you can add a little more for sweeter muffins. But you usually need less stevia to equal the sweetness of sugar.

      1. Meghana says:

        Thanks

  5. Roxanne Armstrong says:

    Just made these muffins they were quick and easy to make not to mention very delicious! I am definitely making these again and again.

  6. Michelle says:

    So good! I added a bit of butter like maybe a tablespoon. I used 1tbs of stevia and 1tbs of truvia brown sugar alternative. For milk I used mostly heavy whipping creaminess my 1/4 cup the rest hazelnut flavor nut pod creamer.

  7. Krista says:

    Hi! I made these just now and followed the directions. When I tasted them it tasted very strongly of weird chemicals! Do you think that could be the powdered erythritol brand I used? It’s the Swerve brand. Had to throw the batch out ☹️. I used Lilly’s chocolate chips as well.

    1. CCK Media Team says:

      It sounds like one of your ingredients was bad for sure. Unless, have you ever had erythritol in another recipe before? Maybe you just do not like that sweetener in general?

  8. Mjenn says:

    They didnt work for me. Maybe because I added apple but after 15 mins they were still mush:(

  9. GypsyChick says:

    Hi. I’m trying to work out the macros for these muffins. I’m not interested in the RDA, that isn’t at all relevant to keto.

    Your nutrition panel is for 15 muffins, so I figure the fat, carbs & protein per batch is the grams x 15, and then divide by the number of muffins you make. Is that right?

    Cheers

  10. Kat says:

    Would this recipe work if it bake it as a cake? I like how fluffy it is without the oil! 🙂