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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!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.)
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In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
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Mix in the melted butter or coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
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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.
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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
liz
0Hi, how would you incorporate apple sauce into this recipe?
Maya | Wholesome Yum
0Hi Liz, Using applesauce would change the nutrition of the recipe. They would no longer be keto. If you are not concerned with the recipe being keto, then you may be able to replace some of the coconut oil with applesauce. Enjoy!
Denise
0Can I use Stevie sweetener.
Maya | Wholesome Yum
0Hi Denise, If you are using baking stevia that is 1:1 with sugar (these have other fillers added), then yes, but the result will be more dry and have an aftertaste. Unfortunately, concentrated or liquid stevia sweeteners will not work with this recipe.
Pam
0I love this recipe. It’s the first keto sweet baked good that I have tried. I replaced the blueberries with frozen raspberries that I had on hand and it turned out great!
Emily
0Can I use mini muffins tins to make these? If so, how long should I bake them for? Thank you!!
Anushree
0I made mini muffins, 10 minutes is good.
Maya | Wholesome Yum
0Hi Emily, Yes, absolutely! Mini muffins should take about 15 minutes.
Stacy
0Delicious. I took someone else’s idea to use 1/2 almond extract and half vanilla.
Lisa
0These are in heavy rotation for our family. They are delicious and healthy and I don’t mind my kids having these for breakfast, or a snack, and they freeze well so I always try to double the recipe to have easy breakfast or snacks when I need something in a pinch. They are delicious warm, but be warned they do fall part and are super soft when they come out. Be patient for them to cool as much as possible and you’ll be rewarded with great structure and a moist, delicious muffin. Also, I’ve used both Besti and Swerve brand sweeteners and they come out well. I do like the Besti sweeteners but you don’t HAVE to buy them to make this recipe and have it come out well.
Shannon
0has anyone made these egg free?
Wholesome Yum M
0Hi Shannon, This recipe should work with flax eggs. Enjoy!
Tammy
0Love, Love, Love….I used the Besti Monk Fruit Sugar. My only change. Looking forward to breakfast/snack daily.
Jeanette
0Although I usually love all the recipes on here, this one fell a little short because of the coconut oil. Aside from that, it’s not bad. Would love one that didn’t have a coconutty taste to it. Excellent texture!
Wholesome Yum M
0Hi Jeanette, Feel free to try these with butter next time!
Rudi
0Hey, there are so many posts already but I did not find an answer for my question. I like the blueberry muffins and made them twice but I would like to have them less dense. Almond flour or meal can made the muffins quite dense. So what is the recommended way to make them less dense, more fluffily? Than you!
Wholesome Yum M
0Hi Rudi, You may prefer this recipe for coconut flour blueberry muffins. They are a bit lighter in texture.
J.A.
0These cupcakes were delicious! Very sweet and tasty! Will definitely become a favourite in our home. Thank you for making such trustworthy recipes – all the recipes I have made from your collection has come out as expected – superb!!!
pentimento
0These are so great! I added many shakes of cinnamon and use Sukrin Gold. I make them in a 6 jumbo tin. Sometimes I substitute almond extract or use half and half vanilla. Do you have any recommendations for someone who can’t use eggs? Not sure what substitute she used, but they become concave. Thank you!
Wholesome Yum M
0Hi Pentimento, This recipe will work with flax eggs. Enjoy!
wendi@wendischneider.com
0thank you so much!
Jenn
0These were easy to make. Taste really yummy! I added a little cinnamon to the batter.
Julie
0LOVE this recipe! I actually forgot the vanilla extract (multitasking) and it was still delicious. Used coconut sugar and butter. Thanks!
Lori
0I love these muffins. I did make a few changes, but hey are still wonderful. I really can’t stand coconut (I know I’m weird. Everyone always gives me that look when I say I don’t like it). I have tried on many occasions to bake with coconut oil, but I just can’t do it. I usually can taste the coconut heavily. I also can’t use butter, due to being on an anti-flammatory diet for chronic pain. Since I use avocado oil for everything I switched the oil to avocado oil, and they still comes out fantastic.
I also am not a huge fan of fruit/berry muffins, so I really was just looking for a plain, clean, keto muffin mix. These muffins are so good by themselves, they absolutely don’t need blueberries in my opinion. I like these muffins more than just plain almond flour keto muffin recipes I’ve found online. These are the best by far, just plain without any extras. Thank you!
Natalie Lawrence
0Hello, I am new to keto everything. I am a diabetic and need to lower my blood sugar. I made the blueberry muffins and the texture is grainy or mealy. What did I do wrong? I did use Splenda and my milk and eggs weren’t room temperature. How should the texture be? Thanks
Maya | Wholesome Yum
0Hi Natalie, Believe it or not, the temperature of your ingredients can make a big difference in baking. Please let the eggs and milk come to room temperature before making this recipe again. I think you’ll be happier with the results. Also, please make sure you are using super fine almond flour like this. Anything else will result in a gritty texture. Welcome to the keto community! I hope you find some recipes you love here.
Simone
0Sooo good and not dry at all. Almost forgot it was healthy and I probably have eat the whole muffin pan worth. I did use raw honey instead of sweetener since I’m not on a restricted Keto/paleo plan. Thank you for this!
TWynnB
0I used butter instead of coconut oil, and half and half in place of almond milk. They lived up to the hype! So delicious. I also only made half batch (1 egg, + 1 yolk). thank goodness I did because I would’ve eaten them ALL.
Sam
0I made them they were absolutely brilliant spot-on well done and thank you for the recipe. One question how do you store them? Do you leave them out? Obviously in a box containing a tight? Or in the fridge if they are to be consumed in the next few days what do you recommend?
Maya | Wholesome Yum
0I’m happy you liked them, Sam! These muffins do best when stored in a paper bag or airtight container at room temperature for 1-2 days. If you want to keep them longer than that, then you can store them in the fridge or freeze for longer-term storage.
Catherine
0These are scrumptious! Tender, soft, not too sweet, not crumbly, not dry. Thank you, again, for another super easy and quick recipe. Even my husband enjoyed one of my ‘fake’ muffins, hot from the oven!
Anne Germann
0Love love love these muffins and can’t wait to order your cookbooks a couple of my girlfriends have them and I want my own too!
Amara
0Hello, Maya. Have you tested this with avocado oil? I can’t tolerate butter and I’m not to fond of coconut.
Lori
0Yes, I make them with avocado oil all the time, and they come out perfect. I can’t do butter due to being on an anti-inflammatory diet for chronic pain, and I absolutely can’t do coconut. They are still moist, and you can’t taste the avocado oil at all.
Maya | Wholesome Yum
0Hi Amara, Avocado oil might work, but I haven’t tried it. I suspect the result might taste more oily. Let me know how it goes if you try it.
Kelli
0What about Ghee? Can you use that as a substitute?
Wholesome Yum M
0Hi Kelli, Yes, you can use ghee in place of butter. Enjoy!
Amber Hartman
0I have made these several times, they are now a family favourite. I usually add extra blueberries though.
Pat Olson
0Where does it tell you the amount of the ingredients–how much flour, sweetener, etc?
Wholesome Yum M
0Hi Pat, The ingredient amounts are listed in the recipe card, which is located about halfway down the page. If you can’t find it then scroll to the top and use the ‘Jump to Recipe’ button. It will take you to the card. Enjoy!
AS
0Hi! I made these with honey instead and they were delicious and moist!! Do you think these can be made without egg to make them lighter?
Maya | Wholesome Yum
0I’m not so sure skipping the eggs will make them any lighter, and they’ll probably fall apart and/or be dry, but this recipe will work with flax eggs.
AS
0Thank you! I added 2 eggs instead of 3 and they were perfect though 🙂
Tina
0These were a breeze to make and scrumptious. I am new to keto and am thankful to have found your site. I will be trying these with the raspberries I bought today. I think freezing these will help me stay to course.
Shana
0I’ve always loved blueberry muffins. When I decided to begin a keto lifestyle I thought I would have to stop keto to eat them again. I tried several other internet recipes but I couldn’t stand the taste. I then found this recipe and OMG I was in heaven! Now I won’t have to quit. They look and feel like non-keto muffins and satisfy my sweet tooth.
Jen-nay
0Hi I made this tonight and they are delish. Thank you so much for the recipe. I had all the ingredients on hand so super easy to make. will have breakfast all week.
Elizabeth
0Hi just made the muffins and they were delicious using the US measurement. However, I did notice that the metric measurement weighed differently to the cup measurements. I weighed out 2½ cups of almond flour and it only weighed 249 grams. I have noticed this with a few of the recipes that the cups weigh differently to the metric.
Wholesome Yum M
0Hi Elizabeth, Thank you. Ingredients can vary with weight by brand, so the exact weights may change if you are not using the exact brand I use.
Naomi
0Very good, not too crumbly. There is a coconut flavor that is prominent, and will try next time with butter. Still very good, but I’d prefer not so much coconut taste! Will be adding this to my recipe book!
Moop
0Just made these muffins – they were delicious! I didn’t have enough coconut oil, so I used olive oil against my better judgement, and still they were amazingly tasty. I added a little extra collagen (1/4 cup) because I used four to five large frozen blueberries per muffin, and I wanted to account for the extra moisture.
Annette B.
0I thought the blueberry muffins were very good. My husband loved the blueberry muffins and he is not on Keto. I was surprised because the other few keto recipes I attempted, from other web sites, didn’t turnout well. This reciple was simple and straightforward. I used three mini-loaf pans BTW in my NuWave multicooker. My husband has already offered to purchase more blueberries for me so I can cook some more muffins again asap 🙂
Thanks for the recipe!
~Annette B
Simon
0In the video you use a small bowl of milk that is obviously AT LEAST 1 cup of almond milk. I also see comments on both the youtube channel and on this page’s comment section, from people saying that it comes out dry using just 1/3 of a cup and asking if it is a typo.
Sorry to be a pain, just can’t afford to waste ingredients.
Maya | Wholesome Yum
0Hi Simon, The amounts on the recipe card are correct, 1/3 cup. I’ve made this recipe several dozen times. 🙂 It should not be dry at all unless you are substituting ingredients, that’s where it can become an issue.
Tabby
0Hi, I want to give this recipe a try but I only have erythritol powdered sugar. will it work? x
Maya | Wholesome Yum
0Hi Tabby, Yes, but your muffins will be more dry and have a different texture. If you still want to use it, I recommend 2/3 cup.
Linda
0Made these today for my hubby and me, and I have to say we both LOVE them! So easy to make. Since being on Keto its been very hard to find something with flavor and moisture. This is something that we will be making again. Thank you!!!
Terri
0Just made these mine aren’t smooth on top . What did I do wrong?
Very tasty!
Wholesome Yum M
0Hi Terri, Nothing! Sounds like you did great. If you would like a smooth top to your muffins, just use the back of a spoon to level the tops.
Joyce Onsted
0These muffins are just fabulous. I love them and I predict my boyfriend won’t be able to tell the difference between these and full fat non paleo muffins. I had to make a few changes because, to my horror, I was out of almond flour. As the sub I used 2 cups of Pamela’s paleo pancake mix and 1/2 cup of flax seed flour and tapioca flour mixed. Used butter rather than coconut oil but only about 1/2 the recipe. I elected to use firm blueberries and that turned out to be a good choice. It needed 35 minutes to fully cook. Rose normally. Yummy!! Thank you so much!
Rebecca
0Made these muffins using butter and erythriol, absolutely amazing! Way better than keto muffins we’ve bought and so easy. They lasted really well, definitely making them again.
Britty
0Delicious recipe! I actually turned this into blueberry bread in a loaf pan and added Lily’s white chocolate chips. I also subbed almond milk with HWC since that’s all I had. So wonderfully moist and flavorful. Wholesome Yum does it again!
May Wilson
0This recipe is a family favourite. It’s so easy to make and very delicious. Today I have made them with raspberries to lower the carb content a little and I love raspberries ❤️
Mo Man
0What can I use instead of Erythritol or any other alcohol sugar. Stevia? If so, how much! Thank you.
Maya | Wholesome Yum
0I highly recommend my Besti Monk Fruit Allulose Blend – it has no sugar alcohols and makes moist keto muffins.
Marianne
0This was the best muffin recipe I have ever made – huge bonus that it’s Keto! Couldn’t be any better than it turned out. Totally yum straight from the oven with butter on it!
Samuel Robles
0I’ve tried making these twice and both times the muffins never got solid. Just a hot pile of mush.
Patricia Tasca
0I’m having the same issue and used frozen blueberries. Baked them for 30 minutes and they’re still mushy inside despite being golden brown on top. So disappointing!
Maya | Wholesome Yum
0Patricia, did you thaw the blueberries first? If using frozen, they have to be added to the batter and baked while still frozen. The batter will get too wet if adding them thawed. Hope this helps!
Maya | Wholesome Yum
0Hi Samuel, I am sorry these muffins are not working out for you. Are you using fresh or frozen blueberries? If fresh, remember to fully dry them before adding to the recipe. For a little extra insurance, you can coat your blueberries in a light dusting of almond flour. If your issue is the entire batter is mushy, it sounds like you aren’t baking them for long enough — the timing can vary depending on your muffin tin and your oven.
Hilda
0Don’t have almond milk so can I substitute regular whole milk?
Wholesome Yum M
0Hi Hilda, Yes, the recipe will work with cow’s milk, but it will change the carb counts.
melissa vermey
0Followed instructions perfectly. (Almond milk is room temp, melted coconut oil, eggs were maybe not room temp)and my batter is thick and heavy, not creamy like yours in the video. I’ve tried this recipe several times and it always comes out the same. Are cold eggs really the culprit? Seems like 1/3 cup milk isn’t enough?. Any suggestions?
Maya | Wholesome Yum
0Hi Melissa, I am sorry this recipe isn’t working out for you. The batter is supposed to be fairly thick, not liquid, but not like cookie dough either. If your eggs are cold, yes, this can be the culprit because they will solidify your coconut oil or butter — bring them to room temp first. Aside from that, are you using large eggs in the recipe? If you are using medium sized eggs, you will likely need to add an extra egg. If you are using large eggs, then feel free to add a small amount of almond milk to the batter to achieve the right texture. The temperature does make a difference in the overall result, but it sounds like you were taking the right steps there. I hope this helps!
Melissa Vermey
0I am using large eggs, and will try this again, with everything at room temp. Thankfully these are still yummy even if the batter isn’t exactly like yours. Thanks!
Alex Loughrey
0Yeah… so when you follow this recipe to the letter as indicated in the 45 paragraph introduction–it makes a crumbly dough… not a liquid. WTH?!
Wholesome Yum M
0Hi Alex, You should definitely have a batter, not a dough. Did you make any substitutions? If you would like a visual aide, there is a video in the recipe card that will show you what the batter should look like.
Mervis
0I love it , I add extra sugar free chocolate chip into it …. and the taste is really yummy and delicious! Love it so much. Thank you
Lynn Turner
0I made these blueberry muffins and really wanted to like them, but sadly I found them tasteless. They are moist but need another ingredient to boost the flavor perhaps cinnamon or lemon.
Wholesome Yum M
0Hi Lynn, I am sorry this recipe didn’t suit your tastes. Yes, a little lemon zest or juice would enhance the flavor if you would like to give that a try next time.
Bethany
0I made these last week and love them! I’ve been keeping them in the fridge and warming 1 up in the mornings. So convenient!
klhebert@yahoo.com
0THANK YOU for a wonderfully delicious recipe!!!
Annemarie Marais
0Thank you for your web. I’m new to keto. I am researching to gather recipes for my daughter who has been diagnosed with stage 3 ER breast cancer. Thank you. I can suggest that you have the metric and US volume side by side, cause sometimes one needs US volumes and sometimes the metric measures. I would like to print it for my daughter, since one can not run to the computer when you are in the kitchen.
but really appreciate you sharing your knowledge
Wholesome Yum M
0Hi Annemarie, In the recipe card – just above the actual recipe – the is a button to switch between US cups and metric. There is also a print button in that same location. I wish your family the best. Enjoy!
Taunisha Karsh
0The recipe itself is fabulous and even my husband and kids really loved these muffins.
I have to mention however that the website is sooo frustrating!!! I understand the need to advertise to make a profit but it is just way too much. Pop ups and ad banners everywhere! I use my phone a lot when following recipes and they just take over the whole screen! I may just try to find another recipe option just to avoid the website. Just me…
Wholesome Yum M
0Hi Taunisha, I’m so thrilled your family enjoyed the muffins! Perhaps you would be interested in the ad-free website with Wholesome Yum Plus?
Dawn
0Not only do these taste AMAZING but now my house smells amazing as well!! Will definitely be making these on a regular basis!
Ashley
0Best keto muffin recipe!!!! Not only do they look delicious but they taste amazing too. I made a batch and not only had half of them disappeared before they were fully cooled but I was asked to make a double batch tomorrow! 🙂
Jennifer
0Can eggs whites be substituted for full eggs? I can’t have egg yolks right now.
Wholesome Yum M
0Hi Jennifer, I have not tested this recipe with just egg whites. Without the yolks, the batter will be drier, so you may need an additional tablespoon or two of coconut oil to get the right consistency. Please let me know how they turn out if you decide to give it a try!