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
Christina
0Hi Maya,
because I did not have enough almond flour I baked only half the amount. Since I also did not have enough butter and no coconut oil I used cocoa butter. I had only allulose and took 80g for half the amount. Then I had against expectation only one egg. Blueberries I had luckily plenty. what can I say, these are the world’s best keto blueberry muffins I’ve ever eaten. The batter just has a great consistency, incredibly good. By the way, the dough is also great for keto chocolate chip muffins! Because I am so excited about this dough I will try to bake a strawberry rhubarb cake with it. Thank you for my new favorite recipe!
Greetings from Berlin
Christina
Sally
0Hi, I didn’t use room temperature eggs and milk and I’ve got a large bowl of flour like non-batter. Is there any way to save it?
Marilyn
0Awesome muffins! Will make again. Moist, great taste. I followed the recipe and baked in silicone muffin pan. Popped out nicely.
Sally
0Me again. I also used coconut flour. It seems to have absorbed all the liquid. I just saw your recipe for muffins with coconut flour and obviously I made a huge mistake. I guess this will be a big lesson learned for me. I will follow the recipe to the letter next time 🙁
Sally
Wholesome Yum M
0Hi Sally, Unfortunately not. Coconut and almond flour are not interchangeable. I am sorry this happened to you. I hope you decide to give the recipe a try again soon!
Sally
0Yes, I definitely will. And it is noted that almond and coconut flour are not interchangeable. I’m new to keto cooking but learning a lot. Thanks for your reply.
Theresa Ohlemann
0I just started my keto journey a few days ago and have been craving muffins. Came across this nice recipe and decided to give it a try. The instructions are super easy to follow and within minutes my muffins were ready. My family, especially the kids loved them. Thanks a lot from Germany.
Beverly B Brimer
0This was really good! thank you for sharing!
Ellen
0I made this recipe exactly as written but substituted frozen blackberries and it came out perfect. Excellent texture, moist and crumbly. Do not thaw berries.
Wendy
0I was wondering if I could make this recipe into a cake? If so what size pants?
DJ
0Hi, I would like to use this recipe for banana nut bread muffins. Only adding a half of a small banana/small amount of pecans. Question is would adding the banana ruin how the muffins turn out? Please advise
Maya | Wholesome Yum
0Hi DJ, I haven’t tried adding banana to these since bananas are high in carbs, but it likely would require other changes to the recipe to work. I do have keto banana muffins here if you want to try those.
Maya | Wholesome Yum
0Hi Wendy, If you want a cake, I recommend using my recipe for keto blueberry bread and you can bake the batter in a cake pan.
Jen
0These muffins are easy to make. I’ll make a batch several times a month and the family uses for breakfast or snacks throughout the week. Thanks for sharing the recipe.
Sherry Kramer
0For keto, I used 1/2 almond flour and 1/2 flaxseed meal and increased eggs to 5. Quantity: 12 normal sized muffins. The texture is a bit heartier but delicious! Great alternative to the to the Cinnamon flaxseed muffins I typically make!!!!
Lululemon7
0hi! how much monk fruit do you use ? Also can you use 1.5 cups almond flour and the rest oat?
Maya | Wholesome Yum
0I have amounts of all the ingredients on the recipe card above. You could try oat flour blended with the almond flour, but I haven’t done this with this particular recipe. You might like my healthy breakfast muffins that use a blend like this and were tested for it.
Julie A Cooley
0Just wondering where I went wrong with this recipe, it tastes great, but I did not end up with a batter but more of a dough..
Maya | Wholesome Yum
0Hi Julie, It should be on the thicker side, but not a dough. Did you make any substitutions with ingredient brands or amounts?
Rosie
0This recipe is super delicious and tasty and no different from non-keto muffin. I make abatch every week.
Megan Bowes
0I love this blueberry muffin recipe! So do my neighbors and husband It is easy to make, very tasty and is a perfect breakfast paired with bulletproof tea. If you haven’t made these yet, do yourself a favor and make them. You’ll be glad you did.
Bu
0Can I chill the batter before baking? Usually when I make muffins (non-keto), I bake with cold batter; IDK if this would affect your recipe at all but would love to know your thoughts.
Wholesome Yum M
0Hi Bu, You can chill the batter for a short while if you prefer, but this is not a necessary step. I would not recommend chilling overnight, as the baking powder will react during that time and the muffins won’t rise.
Graham
0Used raspberry instead of blueberries. Taste real good. I have only just started baking so finding such a simple to follow recipes like this is brilliant. Well done
J
0Hi I’ve made this recipe before and loved it. I’m just curious, could I make jumbo muffins with this recipe?
Wholesome Yum M
0Hi J, I have not tried making these into jumbo muffins, but it should work fine with a longer bake time. Keep in mind that your macros will change with a different size muffin.
Deb Phelps
0These were really yummy! And easy. 🙂 I did use butter instead of coconut oil and they did seem a bit greasy – but once fully cool they were fine. I may try reducing it next time, but maybe not. 🙂 Very delicious, especially as they are fully almond flour. I wrapped them individually in foil so they were easy to grab & go.
Maya | Wholesome Yum
0Hi Deb, I’m glad you liked them! Are you using the same brand of almond flour? This is the one called for in this recipe. Different brands of almond flour can vary in their oil content a bit, so that’s a possible reason if they seemed a bit greasy. Like you said, though, either way the texture gets better as they cool.
Jan
0My husband is diabetic, so we are basically following a keto diet. I was looking for a good low carb muffin recipe and came across this one. I make it exactly as written except I use monk fruit/ erythritol sweetener. I made them once with blueberries and once with ½ blueberries and ½ chopped strawberries. Both times they were delicious. It is wonderful to have muffins that don’t send my husband’s blood sugar sky high!
Anushree
0I tried this recipe with a few changes – I used 1.5 cup almond flour and 1 oats flour, used jaggery powder instead of sweetener and butter instead of coconut oil. The recipe was fabulous. The perfect level of sweet!
Pamela B
0Luv this recipe
Louise Roachford-Gould
0This recipe has saved me countless times during my keto diet. They’re delicious and satisfying. In addition to having one for breakfast, I’ve used them between meals when I need a substantial snack to keep me going. My entire family loves them so much that when I make a batch I have to hide them so they don’t get eaten up by everyone else. The ingredients are healthy. Can’t go wrong. For variety, I’ve also added a few blackberries and raspberries delish!
CntryG
0I made these muffins for my pre ski breakfast. Everyone loved these and I’m the only one living a keto lifestyle. To me they have a corn bread texture and sugar cookie taste. I enjoyed them with melted butter drizzled on top. I bought the recipe book so I can have even more recipes on hand without my phone
lily
0I LOVED the way this turned out. I did not use sweetner/sugar but instead let anyone eat this with sprinkled confectionary sugar to their hearts delight!
I used frozen blueberries and raspberries for sugar instead and a wee bit of lemon rind.
Turned out amazing!!!!!! Thanks for this 🙂
Kim
0Sorry but these are terrible. Erythritol should not be used. I bake often and have successfully made plenty of keto treats. Unfortunately this is not one I’ll make again.
Maya | Wholesome Yum
0Hi Kim, Sorry these didn’t suit your tastes. I actually don’t recommend erythritol anymore — these keto muffins are so much better using Besti sweetener and they turn out so moist! I hope you give them a try with that.
Darla
0This is my second attempt at this recipe it has good flavor but I believe the measurements are off very dry and it crumbled n first attempt I added more almond milk and added water to the next let’s wait and see how this one turns out.
Darla Kennedy
0This batch turned out worse than the first I think that there was a typo with the four in the recipe I was going to order the cookbook if this is a sample I’m glad I didn’t.
Wholesome Yum M
0Hi Darla, I am sorry the recipe didn’t turn out as expected. What kind of almond flour are you using? For the best results, I recommend using super fine blanched almond flour like this. Using a different type could change the outcome. I am happy to help troubleshoot with you further if you can give more details on how your muffins turned out.
Julie
0So gorgeous!
Andi
0These are my go-to muffins. They are so easy to make and always turn out great
Helen McGuigan
0I made almond meal blueberry muffins with butter as a keto treat. They were absolutely delicious and so easy to make.
Jeanie
0I am new to KETO and was a total skeptic but these muffins!!!!!!!!
My teenager was in love and said she couldn’t tell the difference!
I used a few tablespoons of extra butter because the texture seemed to need it.
I also subbed half and half (didn’t have almond milk), and added some lemon extract…
They cooked a full 25 minutes but were seriously the best!!!!
The problem is eating just one!!
Made 11 muffins…can’t wait to try with lower carb fruits or just lemon zest!!
Not sure how to post a picture?
Maya | Wholesome Yum
0I’m so happy you and your teenager enjoyed these, Jeanie! I would love to see pictures over in my Facebook group or on Instagram!
Margie Willis
0Can grapeseed oil be used instead of coconut oil?
Maya | Wholesome Yum
0Hi Margie, The best substitution for coconut oil in this recipe is butter. I never use and don’t recommend seed oils.
Diane
0Yum! These are tasty! I also tried your zucchini pizza crust recipe and it is so delicious! Thank you!
Jane D
0Great recipe as is, or as a base for being creative. My new favorite addition is 4oz. Goat cheese, and of course I get a little crazy generous with the blueberries. ; ) thanks for publishing.
Ife
0It was a great keto treat just what I needed to keep me on track, followed the recipe and it turned out delicious, my kids like them too!
Sandigee
0Excellent blueberry muffins – my first keto recipe. I only had Monkfruit with erythritol for a sweetener — I used the same amount as in the recipe. I used butter instead of the coconut oil. The texture was great, baked perfectly. Husband liked them. Could have been sweeter, but then perhaps it was the sweetener I used? Not complaining — they will be eaten!
DaLeicia
0I have been craving blueberry muffins but refused to purchase the regular ones. I shouldn’t have gluten or sugar, so this recipe was amazing. I did a taste test with my husband between this muffin and the Wal-Mart bakery brand and my husband loves this one better. My only issue or I should say question is, how do you get the batter a smoother consistency? Definitely making again!
Wholesome Yum M
0Hi DaLeicia, Feel free to mix the batter with a whisk or electric mixer to get the smooth consistency you are looking for.
Michael Sopchak
0Followup: Hello Maya. The cranberry-orange muffins were perfect! I used orange zest, and 1 tbsp just barely came through so on my next batch, I zested two large navel oranges – probably yielding a bit more than 2 tbsp, and the result was perfect. This morning I had two of them (two days “old”) for breakfast and popped them in the microwave for 30 seconds right before eating them. Can you say, “Comfort food”? Next I’d like to see if this same recipe lends itself to cinnamon raisin muffins. How much ground cinnamon would you suggest? (I’m very new to baking, but I’m thinking 1-2 tsp?) Thanks again for a great recipe!
Wholesome Yum M
0Hi Michael, I’m glad you are enjoying the muffins! It really depends on how strong of a cinnamon flavor you are looking for. I would start with 2 tsp and adjust from there.
Shirley
0Can I take one egg out and just use an egg white? Thank You
Maya | Wholesome Yum
0Hi Shirley, No, sorry. Your muffins will be dry and dense.
Ann Hilling
0As a keen baker I have just made these muffins they are my most successful keto bake to date although I have only been following keto for 1 month. I will certainly try some of your other recipes
Gabriela
0Thank you so much for the recipe. Best muffins my family has ever enjoyed. Question: Do you think this recipe would work as a loaf? Thank you 🙂
Wholesome Yum M
0Hi Gabriela, I’m so glad you enjoyed the muffins! I have a recipe for Keto Blueberry Bread here if you would like to make a loaf of bread.
Dawn
0This is the first review I’ve written, but just wanted to let you know how much I enjoyed this recipe, as well as many of your other recipes. After my husband was diagnosed as pre-diabetic in October, I was determined to make a concerted effort to get his A1C levels down, by converting to a low carb lifestyle. I knew it was going to be quite a challenge, as we were heavy carb eaters and my husband is not a veggie lover. However, thanks to your wonderful recipes, it has been much easier than I expected and well worth it. So far, we have lost over 30 pounds each, his A1C levels have dropped significantly and he has been able to cut his blood pressure medication in half. Thank you for all you do. Wholesomeyum is my first choice for low carb recipes!
Marisa
0Wow, this is inspiring! thank you for sharing!
Naznine
0Amazing recipe
Hope
0These are wonderful! Fluffy & tasty! They did not fall like others I’ve made. I yielded 12 muffins from the recipe. Husband’s new favorite!
Laura
0I made these muffins several times using banana extract and walnuts as well as orange flavored cranberries and they are delicious. Thanks for an easy and delicious way to stay on a low carb plan
Joy
0These look amazing, I can’t wait to make them but I don’t have any almond milk is there a substitute for it? Thanks
Wholesome Yum M
0Hi Joy, You can use any unsweetened alternative milk you have on hand, or watered down heavy cream.
Louise roberts
0Worked out just fine ! Tasted great too I’d just recommend putting more blueberries in
Susan
0These muffins are great. My husband loved them, and even a friend said they are really good, who bakes and eats everything conventional.
greeneyes74403
0This recipe is absolutely fantastic! Definitely a family favorite as they are being requested regularly. You know it’s good when my sugar loving kiddos have no idea that there is no sugar! I didn’t make any changes except to reserve a few more of the blueberries from the batter so so could really make the top of the muffins “pop”! My daughter is ready for me to make chocolate chip muffins so I guess that will be the next batch!
Michael Sopchak
0I didn’t read all the comments so perhaps others have noted that this recipe also makes fabulous cranberry muffins! Do you have a suggestion for adding orange flavor to this adaptation? Zest of juice, and how much of each?
Большое спасибо, Мая!
Maya | Wholesome Yum
0Thank you, Michael! You can try replacing the vanilla with the same amount of orange extract, or add about a tablespoon of fresh orange zest.
Camille
0Hi! If I am substituting butter for coconut oil, is it 1/3 cup? if so, does it need to be room temperature? Thanks!
Wholesome Yum M
0Hi Camille, Use butter the same way as you would coconut oil. Measure solid, then melt. Enjoy!
Angela
0This recipe is such a keeper! I now use it with butter (in place of coconut oil), finally tried blanched almond flour instead of almond meal, and sometimes replace blueberries with raspberries and Keto-friendly dark chocolate. Sooooo good!!!!! I’ve been told by others you can’t tell it’s “healthy!”
Gabriela
0Better than any regular muffins!!! Thank you for the recipe!
RN
0Do these freeze okay?
I have some in the oven to surprise hubby. Have used Blackberries to lower the carb count. Excited to see how they go
Wholesome Yum M
0Hi RN, Yes, these muffins freeze and re-heat really well. They will last for 4-6 months in the freezer.
Lynzee
0I made these today with Swerve and they are fantastic! I was beginning to think that all baked Keto goods were just going to be dry and I was just going to have to get used to it. Thank goodness that is not the case because these were moist and delicious! I think I will make them with butter next time instead of coconut oil just to try it and my daughter loves chocolate so I’ll try throwing in some sugar-free chocolate chips instead of blueberries. I bet it will be a hit! Thanks for the great recipe!
Libby R.
0Just made these and they were wonderful! I have not yet to use one the recipes on this site that is nothing but great. Thank you and we will be making these often.
Tammy
0I made these with butter, coconut sugar, unsweetened vanilla almond milk, and frozen blueberries and they are fantastic. I did add in about 3 tbs more of the almond flour because I was concerned about the extra moisture from the frozen blueberries. Oh, and a couple shakes of cinnamon. They are sooo good! Thank you!!