Shop
My
Custom
Free Printable: Low Carb & Keto Food List
Get It NowBefore I went low carb and gluten-free, blueberry muffins were my go-to treat from the bakery or coffee shop—I even used to convince myself they were healthy just because of the blueberries, haha! When I started actually eating healthier, I created these keto blueberry muffins with almond flour back in 2017, as a tribute to the ones I used to enjoy. And honestly, I love them even more. Of all my (many, many) almond flour recipes, they’re in my top 5. Make these keto muffins with me and I bet they’ll be in your top 5, too!
Why You Need My Keto Blueberry Muffin Recipe
- The best texture and flavor – Unlike many keto muffin recipes that can be dry, grainy, or have an aftertaste, my almond flour blueberry muffins are moist, tender, and the sweetness tastes like sugar. You’ll notice vanilla, a hint of almond flavor, and juicy berries in every bite. All the bakery vibes!
- Fast, easy, and meal prep friendly – This is a one-bowl, 30-minute recipe, so you can find time for it even with a busy schedule like mine. But they also store and freeze well, so I make them ahead most often for a keto breakfast on the go.
- Clean, low carb ingredients – Each muffin has just 3 grams net carbs, so naturally they’re perfect for a keto diet. But they’re also gluten-free and have a dairy-free option.
- Many ways to enjoy them – Enjoy them with a keto coffee for breakfast, with my low carb breakfast casserole or bacon in the oven for brunch, or simply as a little treat whenever a craving strikes.
- One of my most popular recipes – Over the years, my keto blueberry muffins have received over 1000 5-star reviews (thank you!). I even included them in my Easy Keto Cookbook, along with other popular faves like keto cheesecake.
Ingredients & Substitutions
Here I explain the best ingredients for my keto muffin recipe, what each one does, and substitution options. For measurements, see the recipe card.
Almond Flour:
The flour you use makes a huge difference! I highly recommend using Wholesome Yum Blanched Almond Flour, which is super fine for a delicate crumb in your keto muffins. Many brands are too coarse (even if they say blanched) and almond meal is even worse, leaving a gritty texture.
Can you use other flours?
Almond flour works best, but you can use sunflower seed meal if you need a nut-free alternative. (Your muffins might turn green due to a reaction with the baking powder, but they’re fine to eat.)
Sorry, coconut flour will not work in this recipe, but you can make my coconut flour blueberry muffins instead if that’s what you want to use.
Besti Sweetener:
Before I knew about allulose, I used erythritol for these keto blueberry muffins, but trust me when I say it’s not the best choice. Besti Monk Fruit Allulose Blend will get you the super moist texture you see here, because it naturally locks in moisture and doesn’t crystallize — or have that erythritol cooling effect. It’s the only sugar substitute I use now.
Can you use a different sweetener?
Yes, but it’ll affect the texture. Here’s a rundown of what does and doesn’t work:
- Other monk fruit or stevia blends – Such as Swerve, Lakanto, or Truvia. All of these actually use erythritol as the primary ingredient. They’ll work (check my sweetener conversion chart), but have the same issues as erythritol: more dry and can crystallize.
- Pure allulose – Wholesome Yum Allulose works great, but you’ll need more of it (about 2/3 cup).
- Powdered sweeteners – These work fine, but the muffin texture isn’t as nice. How well they work will depend on the blend — Besti Powdered will be the closest, whereas blends I mentioned above in powdered form will give you more dry results.
- Concentrated sweeteners – Like pure monk fruit or pure stevia (the kind that you add in drops or teaspoons, not cups). I don’t recommend these for this recipe because your batter will be too wet.
- Liquid sweeteners – Not a good choice either. Again, your batter will be too wet. You can make my other almond flour muffins with liquid sweeteners, though.
- Coconut sugar – This works fine and would be paleo, but they won’t be keto muffins anymore.
Other Ingredients:
- Butter Or Coconut Oil – I originally made these with coconut oil (the dairy-free option), but now prefer them with unsalted butter (this brand). Either works! If using butter, the easiest way to measure 1/3 cup is to cut 5 tablespoons from the stick and then about 1/3 of the 6th tablespoon.
- Unsweetened Almond Milk – Prevents your low carb muffins from being too dense. You can use any keto milk option here, such as coconut milk beverage (the liquid kind in a carton, not the thick kind in a can), hemp milk, or watered down heavy cream. I use my homemade almond milk when I have it. Regular dairy milk will work from a recipe standpoint, but will increase the carbs, since lactose is sugar.
- Eggs – Flax eggs or another egg substitute should work, too.
- Baking Powder – I like this brand, which is non-GMO. Be sure you use baking powder, not baking soda — they are not the same.
- Fresh Blueberries – You can make these keto blueberry muffins using frozen blueberries too, but to avoid a soggy texture, don’t thaw them first. I also toss frozen ones in a little extra almond flour to reduce blue streaks.
- Vanilla Extract – You can also add other extracts (see my variations below).
- Sea Salt
How To Make Keto Muffins
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large bowl, whisk together the almond flour, Besti, baking powder, and a pinch of sea salt. (A whisk breaks up any lumps.)
- Add the wet ingredients. Stir in the melted butter or coconut oil, almond milk, eggs, and vanilla, then fold in the blueberries.
- Scoop the batter into a lined muffin tin. This is my favorite pan, because it doesn’t get the muffins too dark and cleans up so easily if I get batter outside the liners. I use these parchment liners, but silicone liners work well, too.
- Bake until golden. Pop your keto blueberry muffins in the oven and bake until a toothpick comes out clean. They’ll feel very soft, but will firm up as they cool on a rack.
My Recipe Tips
- Use quality ingredients. I can’t emphasize this enough! This almond flour and this sweetener will get you the best texture.
- Make sure your eggs and almond milk are at room temperature. If you add them cold, your butter or coconut oil can solidify and you won’t get a smooth batter.
- Expect a thick batter. These keto blueberry muffins have a thicker batter than conventional white flour recipes, so don’t be surprised.
- Fold in the blueberries gently. Especially if they’re frozen. You don’t want to smash them!
- You can make 10 or 12 muffins depending on your priorities. I usually make 10 as pictured here to get taller muffin tops, but you can make 12 for fewer calories and carbs per muffin.
- Save extra berries for the tops. If you want blueberries dotting the tops like mine, add some extras on top right before baking.
- Cool slightly before enjoying. It’s hard to resist a warm, freshly baked muffin, but wait at least 10-15 minutes. The texture of these almond flour blueberry muffins improves as they cool.
- Want mini muffins or a loaf? For minis, use a mini muffin tin (this is my favorite) — you’ll get 20-24 little muffins — and reduce baking time to about 15 minutes. For a loaf, my keto blueberry bread is based on this recipe, in loaf form, or try my keto zucchini bread (it has blueberries).
Flavor Variations
These low carb blueberry muffins are my favorite flavor, but it’s also the perfect base recipe for add-ins! Here are some variations I’ve made:
- Berries – Try chopped strawberries, raspberries, or blackberries instead of blueberries. Smaller pieces work best for even baking.
- Extracts – Almond, maple, or even banana extract can totally change the vibe. (I love banana for keto banana muffins!)
- Citrus – A little lemon zest or even orange zest is the perfect match for blueberries! You can also use up to a tablespoon of lemon juice instead for a milder flavor.
- Nuts – Walnuts, pecans, or your favorite keto nuts add a great crunch.
- Chocolate chips – Add sugar-free chocolate chips, like I do for keto chocolate chip muffins.
- Streusel topping – I do this when I want to make my keto blueberry muffins a little fancy! Mix an extra 1/2 cup of almond flour with a tablespoon of melted butter, 1-2 tablespoons of Besti, and 1/4 teaspoon of vanilla, until crumbly. Sprinkle over the muffins before baking.
More Keto Muffin Recipes
Let’s just say I love muffins. 😉 Try some of my other reader favorites next:
Keto Blueberry Muffins (Almond Flour)
These low carb, keto blueberry muffins with almond flour are ultra moist, sweet and fluffy, with just 3g net carbs. Easy to make in one bowl!
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
-
In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
-
Mix in the melted butter or coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
-
Distribute the batter evenly among the muffin cups. Bake for 20-25 minutes, until the tops are golden and an inserted toothpick comes out clean.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 muffin
- Tips: Check out my recipe tips above to help you get the best texture in your muffins, get tall muffin tops or fewer carbs, and for the nicest presentation. I also have an option to make mini muffins or a loaf.
- Variations: See this section above for different add-ins.
- Store: The almond flour blueberry muffins are fine on the counter for a couple of days, but beyond that, store them in the fridge for up to a week, wrapped in parchment paper or in an airtight container. Avoid plastic wrap, which will make them soggy.
- Reheat: Spread a little butter or coconut oil on top to keep them moist, and warm in the oven or microwave.
- Freeze: These muffins freeze beautifully and last 4-6 months in the freezer! Thaw in the fridge or on the counter.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Blueberry Muffins
Gratitude Moment
I’ve lost count of how many times I’ve made this low carb muffin recipe. I almost always have a batch in my freezer!
Another reason I love them is it’s a super easy recipe for my kids to help with. I just have to watch the measuring, lol! One of them loves these muffins, and the other… well, she hates nuts, so it’s a work in progress. 😉 I’m grateful for the time spent baking with them regardless — and for the big batch in my freezer at all times.
2,071 Comments
Cassie
0I love these muffins, and so do my kids, (17yrs, 15yrs, 8yrs, and 18 months). I use butter vs coconut oil, and heavy whipping cream vs almond milk. The texture is just perfect for me, and the net carbs make it a staple in my keto life. Thank you for this recipe, it will be used as a keto friendly food for our wedding July 4th.
Kyra Snow
0These are the best muffins I’ve ever had. Anybody who’s reading the reviews right now I 100% recommend them.
JG
0First off, these muffins came out beautiful. I’m an avid baker and love trying out new recipes. Since starting Keto, I’ve been longing for something sweet. I used butter instead of coconut oil, otherwise everything in the recipe was the same. The problem for me was the almond flour taste- it was overwhelming, hence I did not thoroughly enjoy the muffin. It felt more like cornbread but more clumpy. I do think some people would enjoy this, I’m just not a big fan of almond flour unfortunately.
Maya | Wholesome Yum
0Sorry to hear you weren’t a fan of almond flour! Was it super finely ground and blanched? The coarser stuff can be more grainy. You might want to try coconut flour blueberry muffins to see if you like those better.
Megan
0I have had ZERO luck attempting anything baked with almond flour since starting keto. And I’m dying for these to work (especially after reading the rave reviews!). Mine turned out dense, did not look as pictured, we’re mealy in texture, and had such a strong almond (and nothing else) flavor/texture my daughter and not even I could eat them… is there something I need to do to the almond flour (I did buy blanched) to make it turn out different? I used stevia because it’s what I have, but I can’t imagine that could have caused such a huge difference for them.
I’m dying to try them again, but I’ve been trying to figure out if there’s a trick to baking with almond flour that I’m missing… (I’ve tried some cookies and pancakes too and the texture is never what others claim :/ )
Jay
0What brand of almond flour are you using? Different brands will give different results. When i first started Keto, I was using a Walmart brand of almond flour called Nature Eats and all my baked goods came out grainy with a strong almond taste. I switched to Bob’s Red Mill and I no longer have that problem.
Wholesome Yum M
0Hi Megan, I’m sorry you are struggling with almond flour baking. Are you buying fine-milled almond flour and not almond meal? Almond meal will result in gritty textures in baking.
Megan
0I did grab that…I had tried to shortcut with almond meal previously, so I bought the right kind. It’s almost like there’s just too much of it, but I looked into measuring to see if I was doing it wrong… I just don’t know what I’m doing wrong lol. I’m definitely going to try again, especially since this recipe has such rave reviews!
Wholesome Yum M
0Hi Megan, Use the scoop and sweep method for measuring almond flour. Make sure you are not packing it in the measuring cup!
Priya Raju
0I have an egg allergy. Can these be made with an egg substitute ?
Maya | Wholesome Yum
0Hi Priya, Yes, flax eggs will work as a substitute.
3squivelgabriela@gmail.com
0I ABSOLUTELY LOVE THESE!!!!!!!!!!!! I used heavy cream and stevia. Also I could not find blueberries ANYWHERE (I guess they’re not in season in the winter.). Instead I added 50% cacao chocolate chips instead of the blueberries and they are so delicious. I could not believe I could enjoy chocolate chip muffins again while being on keto… I will definitely try this recipe again when I feel like a sweet snack. I will be looking forward to blueberry season to try it with them too.
Daniela
0Hey! 🙂 did you use stevia powder or liquid? Would love to bake these but I only have liquid sweetener!
Krista
0These are so good! My only issue was that my blueberries sank to the bottom and stuck to the wrappers ☹️. I’ve never been stellar at baking. I will definitely be making these again so any advice for how to keep my blueberries from sinking would be appreciated! I followed the recipe as written with coconut oil and baked for 23 minutes. Thanks!
Wholesome Yum M
0Hi Krista, Were your blueberries wet from rinsing? That’s most likely the reason they sunk to the bottom. Gently pat them dry before incorporating into the batter. If that doesn’t help, you can also try spooning some batter without blueberries into the bottoms of the muffin cups before filling up the remaining batter, that way the blueberries are toward the top to begin with and less likely to sink.
Becci
0If using heavy cream or whole milk, how much do I use in place of the almond milk?
Wholesome Yum M
0Hi Becci, Use the same amount as listed for almond milk – 1/3 c. If you are low carb or keto, I recommend using heavy cream, as milk is much higher in carbs.
Heidi
0OMG, they are so delicious. I made them into 20 mini muffins using a small ice cream scoop. Not sure how to enter them in my Carb manager per serving. I am still new to this. I ate 3 thinking they are 1 carb per muffin 🙂 any help is appreciated.
Wholesome Yum M
0Hi Heidi, If you search for an online recipe calculator, you can change the servings to 20 and see what the net carb for each muffin is. I hope this helps!
Bridgette W.
0These are fantastic – especially when blueberries are in season here in Georgia. I have been adding the zest and juice of 1 lemon, and if you can get ahold of Meyer lemons it really brings these up a notch. Thank you Maya!
Samantha
0Just made this recipe for the first time – am genuinely impressed. I did sub butter for the coconut oil, and I didn’t have almond milk so I instead subbed ~1/4 cup Fage 5% greek yogurt and a splash of heavy cream (doing Keto, rather than Paleo). I also added some slivered almonds to top. I was a bit worried that they were burning in the oven, because the insides were still a little runny at 25 minutes so I turned the temp down to about 150C and left them in until the tops were perhaps a bit more brown than I thought they needed to be (ended up around 30 minutes in the oven) and they came out perfectly – not overcooked at all.
These muffins are deliciously moist, and very flavorful. I have never left a review on a recipe before but this was just so good — I will be certainly adding this to the recipe rotation. Thank you!
A
0Excited to try this! Can I use full fat yogurt in place of almond milk?
Wholesome Yum M
0Hi A, The macros and texture will change, but the recipe will still work using yogurt.
Suzy M
0Great muffins! I made these at the weekend and they are delicious. I used butter instead of coconut oil. I made the recipe into 12 muffins but am confused by the carb content. After punching in the ingredients My fitness pal is telling me they are 211 calories each with 19.4g fat, 6.5g protein and 11.4g carbs. Is this correct for one muffin 11.4g CARBS?? Please advise. Thank you 🙂
Wholesome Yum M
0Hi Suzy, I’m thrilled you loved these muffins! Carb counts will vary a bit by ingredient brands, but that seems really high compared to my nutrition facts. My carb count came to 6g total carbs, 3g net carbs.
Dena Timper
0Hi!!!! I am not on the Keto diet but I have been put on the Atkins diet by my doctor. I am supposed to use whole milk or cream instead of almond milk. Can I use cow’s milk in this recipe?
Maya | Wholesome Yum
0Hi Dena, Yes, dairy milk will work fine, but will increase the carbs.
Kesha D
0I’ve only been keto a little over a month, but I’ve tried my share of baking….this is by far the best recipe I’ve come across to date. Looking forward to trying more.
Shelli
0Oh my goodness a cook I’m not…….I forgot the sugar in the recipe ♀️Is there anything I can do to put on top to make them sweet? I don’t want to throw them away
Wholesome Yum M
0Hi Shelli, Oh no! Hmmm… you could try frosting them, or perhaps breaking them up and using the muffins as a cake base for a trifle? Here’s a recipe you could work from for strawberry trifle.
Gizella
0Another option would be to put some maple syrup or honey on top of your muffins.
Omnesa
0These muffins are awesome! I used butter instead of coconut oil. My only issue will be limiting how many I eat at once! Thanks for another great recipe!
Lisa
0So what can I sub for almond milk…I have some keto creamer (kitu) and powdered mtc creamer I mix with water. Do you think this would work. I want to make these but don’t want to buy something I won’t use afterward. By the way I love your recipes!
Wholesome Yum M
0Hi Lisa, As long as there aren’t any thickeners in either of those products, either should work fine. The overall macros of the recipe will change, but I think the recipe will still work. If you don’t want to alter the macros, you can just use water in place of the almond milk.
Julie
0I’ve made this recipe a ton and I LOVE it! I made it tonight but didn’t realize I was out of almond milk until it was too late. I used flax milk instead. Do NOT use flax milk!!! It made my muffins greasy and they’re falling apart.
Kim
0Delicious and very easy to make.
Tposein
0Hi There! I recently just started keto and found your website and I can’t tell you how happy I am that I found you! Your recipes are so inspiring that we will not feel like we are missing out on anything! I do have one question! I have been using the Almond flour and I feel like it’s got a weird texture and taste to it! Could I use Coconut flour instead and if not is there another flour you would recommend? Also would the other flours be equal to the almond flour in the recipe or different ratios? I figure it’s better to come to the master rather than ruin batch after batch!
Thank you so much and keep inspiring us!!!
Wholesome Yum M
0Hi Tposein, Are you buying blanched, fine ground almond flour? That is the best type to use for keto baking. Almond meal gives a gritty texture and bitter aftertaste. You can replace coconut flour with almond flour sometimes, but it requires a bit of alteration to the recipes. Coconut flour is very absorbent, and requires a lot more liquid and/or eggs to work. It takes a lot of experimentation to get right. If you are interested in a coconut flour version of this recipe, I have one here: Keto Coconut Flour Blueberry Muffins.
Carolina
0Soooo Good!!! I added the zest and juice of 1 lemon and chia seeds. My 2 year old loved them.
Naomi Nokes
0These muffins are amazing. Thanks so much for sharing your recipe. I am hoping to get all my family on keto as well. My daughter will love these
Paula
0These are really good muffins. Not “good for being Keto” but just plain delicious. If that weren’t enough for a full five stars, they are exceptionally fast and easy to make. I’m relatively new to this way of eating, and am so glad that my love of baking can still be indulged.
Sondra Swihart
0Can I use a loaf pan instead of a muffin tin?
Wholesome Yum M
0Hi Sondra, I think that would work fine. The bake time would need to be increased, so start checking for doneness around the 45 minute mark.
Weili
0I love this recipe. It even fooled my husband and he is a picky eater. It is the first time that he has willingly eaten one of my gluten free baking. He even ate a second one without me asking him to try it.
Dhora Abidin
0Husband accused me making non keto muffins! He couldn’t believe the taste is just like any “regular normal” muffins. Success!!!
Marjorie
0Hello! I’m planning to make these tomorrow. I’m new at baking and looking for yummy healthy recipes for my kids and I to enjoy. I would prefer not to add any sweeteners. Can I skip the Erythritol? Can I use less coconut oil and add a 1/2 Cup of Greek yogurt instead? Thank you!!
Wholesome Yum M
0Hi Marjorie, The recipe should work without the sweetener, but you may find them to be a little bland. I don’t believe you can swap the coconut oil with greek yogurt, the have different properties and will change the outcome of the recipe.
Gabby
0Thanks for the recipes for blueberry muffins.
Veronica P.
0Wow. I am new to low carb baking and almond flour just does not give all baked goods a good texture. But, these muffins……they are amazing! I used a mix of blueberries and Lily’s chocolate chips. Oranges are in season so I added some fresh orange zest. I could eat them all. Thank you for convincing me that keto baking is worth it!
Oana
0Thanks a million for the recipe! Tried it today, subbed almond flour with hazelnut flour (ground hazelnuts) and the result was still great! Very hearty, not too sweet and very satiating.
Cici
0Hi like how many muffins can I eat?
Wholesome Yum M
0Hi Cici, Serving size is 1 muffin.
Merrilee
0These are really good for a breakfast muffin. I’ve made them several times and now add 2 Tablespoons of psyllium husk powder and increased the almond milk to 1/2 cup. Really amazing!!! The batter gets thick because of the psyllium but just divide it into the pan and bake – see how well they stay together and how soft and tasty they are!!!
Sandy
0I loved these blueberry muffins. They were so moist and tasty. I tried another recipe elsewhere and it could not come close to how good these were. I am also a diabetic and they did not spike my glucose . Very happy and would highly recommend these.
Heather
0We’ve been missing traditional breakfast foods since going on Keto. These came out perfect! Will definitely add these to the recipe box. Thank you!
Judy
0I’m allergic to eggs. What can I use as an egg substitute.
Wholesome Yum M
0Hi Judy, You can use flax eggs instead.
Sue La
0Can I substitute the baking powder for baking Soda ?
Wholesome Yum M
0Hi Sue, Yes, you can make that substitution, but you will need an acid to activate your baking soda. First, cut down the amount of baking soda to 1/2 tsp. Using too much will create a bitter tasting muffin. Second add one of the following options: 1/2 tsp of cream of tartar OR 1 Tbs of lemon juice right before adding the blueberries.
Deanna
0I made this recipe, doubled the batch because I figured my kids would devour them and the dough turned into a solid mass. I used a combination of coconut flour and almond flour and followed the directions so I’m confused. When cooked they were more crumbly and a mess than moist. Will admit this is my first keto baking experience so any insight is appreciated!
Wholesome Yum M
0Hi Deanna, Coconut flour has very different properties from any other flour. It is super absorbent and can make things dense and crumbly when used incorrectly. I suspect this is probably where things went wrong for your muffins. Please don’t let this experience discourage you! Keto baking is a whole different animal from traditional baking with white flour and sugars. Try to recipe again as written and I think you will be happier with the results.
Sandy
0I made these for the first time tonight and they were great; definitely will be making them again.
Ginny
0So, where is the recipe? I read everything but don’t find the recipe.
Wholesome Yum M
0Hi Ginny, You may need to turn off your browser’s “Reader Mode” to be able to view the recipe card.
Tamra
0Absolutely the best keto muffin recipe I’ve ever made! So moist and tasty – YUM!
J. Cavarra
0Hi there, is the nutritional information for 10 or 12 muffins?
Wholesome Yum M
0Hi J, Nutritional information is for 12 muffins.
Susan J Linn
0Very moist and delicious.
Alma Sandoval
0This is my new favorite recipe! My muffins were very moist!
Cat
0Just made these today. Very quick and easy! They were absolutely delicious. I will be making them again!!
Amy
0FREAKING DELICIOUS. I think I prefer these over regular muffins. Of course, I have no choice but to pick these over the other for health reasons. Hehe
Erika
0Batter was too thick.
Wholesome Yum M
0Hi Erika, Did you finish the recipe? The batter is supposed to be thick. For reference, the video in the recipe card will give you an idea of how thick the batter should be.
Shiela Wood
0I made these today. As they were baking, I added the recipe to my carb manager and the carbs came in at 9 net carbs. Wow! Made 12 muffins, and I did add 1 cup blueberries instead of 3/4. I used monk-fruit sweetener. I know 1/4 cup did not make that much difference. They are tasty though.
Kayla Peacock
0My son was just diagnosed Type 1 diabetic & I found this recipe & made these so he could have a treat at school without having to worry about a sugar spike. Well the WHOLE FAMILY loved them so I ended up making 5 dozen. I added a bunch of orange zest and that took them to the next level. Great recipe!!
Maira
0Wonderful! Just like regular muffins, much better than the gluten free version from coffee shops, that I had accidentally bought sometimes. I used part butter / part ghee, and made them huge! (Because we are not dieting; just reducing our sugar intake)
Kimberley Flowers
0Thank you so much for this recipe. I used butter instead of coconut oil and almond extract instead of vanilla and cooked exactly 25 mins. They were absolutely perfect and were given two thumbs up by a very picky husband. This is the best Keto muffin recipe I have made and I have tried many. I am excited to try many more of your recipes. Thank you for for all of the time and effort you put in!