Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Muffin Recipe
- Ingredients You’ll Need
- How To Make Keto Blueberry Muffins From Scratch
- Tips For The Best Almond Flour Muffins
- Variations
- Substitutions
- How To Store Keto Muffins With Almond Flour
- More Keto Dessert Recipes
- More Keto Muffin Recipes
- Tools To Make Low Carb Muffins
- Low Carb Keto Blueberry Muffins With Almond Flour Recipe card
- Recipe Reviews
Is there anything better than a delicious, bakery-style keto blueberry muffins recipe? That’s a definite no (except for keto strawberry muffins, maybe!). I created these low carb paleo blueberry muffins with almond flour as a tribute to the ones I used to love. And, dare I say it, these easy keto muffins are just as good.
Before I went low carb and gluten-free, they were probably my favorite item ever to get from a coffee shop or bakery. I would even pretend that they were healthy blueberry muffins, just because they had blueberries in them. Ha.
The good news is, it’s so easy to make your own keto paleo blueberry muffins — no sugar crash needed! And these were so good that this recipe is included in my Easy Keto Cookbook.
Make a big batch of this keto muffin recipe with almond flour and grab them to go for an easy low carb breakfast all week long. My favorite way to enjoy these low carb blueberry muffins is with a steaming cup of keto coffee or a keto Starbucks drink.
Why You’ll Love This Keto Muffin Recipe
- Delicate vanilla flavor with a hint of almond and juicy blueberries
- Moist, tender texture
- Easy to make in one bowl
- Ready in 30 minutes
- Just 3 grams net carbs each — great for a keto diet!
Ingredients You’ll Need
This section explains how to choose the best ingredients for keto blueberry muffins, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Wholesome Yum Blanched Almond Flour – The flour quality you use makes a huge difference in the end result! Using one that’s too coarse, or an almond meal, will result in gritty muffins. Wholesome Yum Almond Flour has the finest texture out there, for the best keto blueberry muffins. If you want to use a different flour, see the section on substitutions below.
- Besti Monk Fruit Allulose Blend – This is my sweetener of choice for all my keto baking recipes, and for good reason: It’s the only one that will create a super moist texture, has no aftertaste, and doesn’t crystallize when storing … all with zero net carbs. I previously used erythritol for this recipe, but Besti creates a much better result. If you still want to use something else, see the substitutions section below for alternatives.
- Baking Powder – Helps the low carb muffins rise. I like this brand, which is non-GMO. Be sure you use baking powder, not baking soda — they are not the same.
- Sea Salt – Balances out the sweetness. Optional, but recommended.
- Coconut Oil – This makes it a paleo blueberry muffins recipe, since it’s dairy-free. But if that’s not important to you, unsalted grass-fed butter works just as well and provides a delicious butter-y flavor to these low carb blueberry muffins. I actually prefer it slightly over the coconut oil, but I put coconut oil as the default ingredient since some people don’t consider butter paleo.
- Unsweetened Almond Milk – Thins out the batter. 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 like to use my own homemade almond milk when I get the chance. Regular dairy milk will work from a recipe standpoint, but will increase the carbs, since lactose is sugar. Whatever milk you use, make sure it’s at room temperature, so that it doesn’t solidify the coconut oil or butter when you add the milk.
- Eggs – Use whole, large eggs. Flax eggs may work as an egg substitute, but I haven’t tried to confirm. Let me know in the comments below if you do!
- Vanilla Extract – For flavor. You can also substitute other extracts if you like.
- Blueberries – Yes, blueberries are keto fruits! This keto blueberry muffin recipe is written using fresh blueberries, but you can absolutely use frozen if that’s what you have. If using frozen blueberries, don’t thaw them first. Just use them completely frozen right in the recipe. Your muffins will be soggy if you thaw them first!
VARIATION: Prefer a blueberry loaf instead of muffins?
Try lemon blueberry zucchini bread instead!
How To Make Keto Blueberry Muffins From Scratch
This section shows how to make low carb blueberry muffins, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
The process to make paleo blueberry muffins is quick and easy. As long as you measure your ingredients and bake them for the right amount of time, these are pretty tough to mess up. There are basically just four steps from start to finish! And, it’s a one-bowl process to make the batter.
Here’s how to make keto muffins with almond flour:
- Mix dry ingredients. In a large bowl, stir together the almond flour, Besti, baking powder, and sea salt.
- Add wet ingredients. Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
- Fill muffin cups. Transfer the batter to a muffin tin lined with parchment liners or silicone liners. You’ll need to decide if you want to make 10 or 12 muffins out of it. The picture below is how full to fill them if you’re making 10.
- Bake. Place the almond flour blueberry muffins in the oven and bake until the tops are golden and an inserted toothpick comes out clean. They’ll still be pretty soft to the touch, but will firm up as they cool.
Tips For The Best Almond Flour Muffins
- Use quality ingredients. This almond flour and this sweetener yield the best results.
- Expect a thick batter. It will be a bit thicker than typical muffin batter — this is normal.
- Make 10 muffins for bigger muffin tops or 12 to stretch the nutrition. The recipe makes ten full-size keto blueberry muffins as pictured. If you want them to have muffin tops that overflow a lot, the way they do at a bakery, this is the number to make. But if you want fewer calories and carbs per muffin, simply divide the batter among twelve muffin cups instead of ten. Since these are gluten-free blueberry muffins with almond flour, they are pretty filling even if you stretch the batter to twelve keto muffins.
- Reserve some berries for the tops. If you want blueberries sticking out of the top like my pictures, you can dot the tops with some extra berries, or don’t put all of them into the batter and place the rest on top.
Variations
Low carb blueberry muffins are the most classic choice, but this basic keto muffin recipe is also very versatile and easy to customize. Try some of these variations:
- Swap the berries – Feel free to make these into strawberry, raspberry, or even blackberry keto muffins. If you use any berries other than blueberry, I recommend chopping them into smaller pieces first, similar to the size of blueberries.
- Use different extracts – Vanilla extract is the classic choice, but you can also use maple, almond, or even banana extract depending on the flavor combo you’re going for. The latter is what I did for my keto banana muffin recipe, which is based on this one.
- Lemon – A couple teaspoons of lemon zest compliment the blueberries. You could try up to a tablespoon of lemon juice instead, but the flavor won’t be as strong, and adding more may make the batter too runny.
- Nuts – Chopped walnuts, pecans, or any other keto nuts make a nice addition.
- Chocolate chips – Add sugar-free chocolate chips, like I do for keto chocolate chip muffins.
- Mini muffins – Make the same low carb muffin recipe in a mini muffin tin. You’ll get a larger quantity of smaller servings that way (20-24 of them, depending on how high you fill the cups). Make sure to reduce the baking time (about 15 minutes), though, as they’ll be done faster.
Substitutions
Creating a low carb blueberry muffins recipe is not too hard, but my standards were high. They had to be moist, with a real muffin-like crumb, but no aftertaste or dense, heavy feel. I already covered substitution options for the milk, eggs, and coconut oil in the ingredients section above, but here we’ll dive a little deeper into different flours and sweeteners.
Flour Options:
There are several flour options when choosing a recipe for paleo blueberry muffins. I’m going to share why I chose what I used, what substitutes will work well, and which ones won’t.
- Almond flour – As long as you don’t have a nut allergy, almond flour blueberry muffins are really the best option from a taste and texture perspective. Since I wanted ultra moist blueberry muffins that taste like the real thing, I opted to use blanched almond flour. (It’s also delicious in many other almond flour recipes!)
TIP: Always get blanched almond flour instead of almond meal.
The finer texture will get you the delicate crumb you expect from muffins. If you use almond meal, this paleo muffin recipe will still work, but will have much more of a “healthy multi-grain” taste and texture. They will also be more grainy.
- Other nut flours, such as macadamia nut flour – The texture of other nut flours is not as fine, but is the best substitution if you can tolerate other nuts.
- Sunflower seed meal – This is simply ground sunflower seeds, so it’s a good option if all nuts are out. The muffins may turn green, so don’t be alarmed if that happens — it’s just a reaction with the baking powder and is safe to eat.
Here are a few flour substitutions that don’t work well for this low carb muffin recipe:
- Coconut flour – Sorry, coconut flour will not work in this recipe, because it’s more dense and dry. But, you can make coconut flour blueberry muffins instead if that’s what you want to use.
- Flaxseed meal – Using it alone really won’t taste at all quite like a real blueberry muffin. It can be a bit slimy when used as a flour on its own.
- Cassava, arrowroot, or tapioca flour – These flours are very starchy, so are not suitable for keto friendly blueberry muffins.
Sweetener Options:
- Besti Monk Fruit Allulose Blend – As mentioned above, this is what you should use if you want the best keto muffins. It helps lock in moisture, doesn’t crystallize, and has no aftertaste or cooling effect that most other sugar substitutes have.
- Other granulated sweeteners – If you still want to use something other than Besti, you can use my sweetener conversion chart here to substitute others. Just keep in mind that you will need something having similar volume, so for example, concentrated pure powdered or liquid stevia won’t work very well. (A stevia blend will work just fine if you want to use that.)
- Coconut sugar – For anyone wanting paleo blueberry muffins without a sugar alcohol sweetener, coconut sugar will work great. I wouldn’t recommend maple syrup or honey; since these are liquid, you’d need to make other modifications in this case.
How To Store Keto Muffins With Almond Flour
Since almond flour blueberry muffins have fresh blueberries and no preservatives, they might not last as long as store bought ones. They 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.
TIP: Avoid storing keto muffins in plastic bags or plastic wrap.
Doing so can cause them to get soggy.
If you need to make this low carb muffin recipe last longer, just freeze them.
Can You Freeze Paleo Blueberry Muffins?
Yes, this keto muffin recipe freezes exceptionally well! They’ll last up to 4-6 months in the freezer.
To thaw, you can place the almond flour muffins in the fridge or on the counter, or even reheat them from frozen. You can reheat in the oven or microwave. They are so moist that they don’t dry out easily.
TIP: For a freshly baked taste after freezing, add a bit of butter on top first and reheat in the oven.
More Keto Dessert Recipes
If you like this keto blueberry muffins recipe, here are more reader favorites to try:
- Low Carb Keto Cheesecake – The most popular dessert on this site! This will convert anyone questioning if keto food is good.
- Coconut Macaroons – Super easy with just a few ingredients.
- Fudgy Keto Brownies – The perfect brownie recipe in every way. It’s easy and tastes like the real thing.
- Almond Flour Keto Shortbread Cookies – Only 4 ingredients!
- Keto Chaffles – Not exclusively dessert, but these have gained such a cult following over the years and can be made sweet. Find out what they are, and how to make dessert flavored chaffles, like cinnamon churro or pumpkin spice.
Find even more low carb dessert recipes here!
More Keto Muffin Recipes
If you like this keto paleo blueberry muffin recipe, you’ll love these other low carb muffin recipes:
Tools To Make Low Carb Muffins
- Muffin tin – This is the full-size one I use. You can also get a mini muffin tin and reduce the baking time.
- Parchment paper liners – A must for easy cleanup!
- Silicone liners – Another option if you don’t want to use paper.
This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more.
ORDER THE EASY KETO COOKBOOK HERE
Low Carb Keto Blueberry Muffins With Almond Flour
Ultra moist almond flour keto blueberry muffins are quick and easy! This low carb paleo keto blueberry muffin recipe has just 3g net carbs!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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 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 about 20-25 minutes, until the top is 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.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© 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. 🙂
1,823 Comments
Kathy
0These were SO good!! I used butter rather than the coconut oil. About to go make another batch right now!! Thank you so much for sharing!
Kelly
0Hi, could you use unsweetened cashew milk instead of the almond milk? Thanks!
Wholesome Yum D
0Hi Kelly, Yes, that would work.
Diane Johnson
0The cupcakes came out very good or rather the muffins but your website is terrible to scroll through to get information about the recipe. Too much info. If I lost my place it took me forever to find where I was. Anyway I’m not sure if you have a jump to recipe but that might help. Thanks. Diane
Maya | Wholesome Yum
0Hi Diane, I’m glad you liked the muffins! Yes, I do have a jump to recipe button right at the top.
Gewanda
0I was pleasantly surprised at how good these muffins came out. So glad that I gave them a try. The only substitutions was stevia instead of monk fruit and fat free half and half instead of almond milk. Definitely will make again. Thank you.
Gail
0Can I use heavy whipping cream or half and half for this recipe? I don’t use almond milk so I’d have to throw the rest out. Thanks
Maya | Wholesome Yum
0Hi Gail, Yes, you can use half and half, or watered down heavy cream.
Brianna
0Can you please specify how you would water down the heavy cream? Amounts? Thanks!
Wholesome Yum D
0Hi Brianna, You can add 2 or 3 tablespoons of water to the cream to make it thin.
SandraB
0Love this… I baked it in a glass casserole dish, added Lily’s Chocolate chips as well as the blueberries and made squares. So good!!
Nicola
0Hi, I can’t seem to find the calorie content for these. Can anyone tell me please? Thank you
Wholesome Yum D
0Hi Nicola, You can find all the nutritional information under the recipe card.
Nana
0I made this recipe and the blueberries all settled at the bottom…how do I fix that?
Wholesome Yum D
0Hi Nana, I’m unsure why that would have happened to you. Perhaps your blueberries were much larger than mine causing them to sink. Maybe next time you could try placing them on top of the batter after you put it in the muffin tins.
Dina Pettlon
0My husband and I both liked these. Next time I will add cinnamon & almond extract for a bit more flavor. Easy recipe to follow. I used frozen blueberries, butter, lactose free milk and Stevia sweetener that I already had. Turned out fine. Baked 25 minutes.
Karla
0Very Good! Easy to make and moist, I’ll definitely make again. I used frozen blueberries.
Sandra Lahr
0I made these yesterday, they are delicious. I can’t wait for a friend of mine to try them. Thank you for sharing
Mystic
0Is it sugar or sugar alcohol that is listed in the nutrition? Delicious recipe my family loves it
Wholesome Yum D
0Hi Mystic, That is sugar listed in the nutritional facts.
Jim Coon
0Please tell me how to make these great muffins so they don’t stick in the muffin tin and fall apart when trying to get them out. I spray the muffin pan with coconut oil (liberally!) and let the muffins sit in the pan for 20 minutes before trying to remove them. I love these muffins but I end up serving pieces instead of a whole muffin. I am using your recipe exactly.
Wholesome Yum D
0Hi Jim, I suggest using a liner in the pan for these muffins.
Barbara
1You can get parchment cupcake liners at Meijer's they are wonderful, they just fall away when cooled.
Barb
0Made these today and I was expecting them to have a grainy texture but they were great! Likewise I will cut down on the sweetener. I sprinkled the tops of mine with cinnamon and sweetener before baking for a little extra zip. I will make these again!!
Marybeth Haas
0This is one of the best keto recipes that I have made ! Thanks for sharing this!
Lauren
0Hi! I’m making these now and they are in the oven but I am very nervous! My batter was very very thick, like borderline cookie dough. Definitely not like your batter in the pic. I think it’s because of the sweetener. I use erythritol and according to the conversion, I need more. I used 2/3 cup, so I think that’s why it was dry since I had to add more dry due to the sweetener. Did i do that conversion right? If not, what should it be? If so, should I be adding more liquid to make up for adding more dry?
Maya | Wholesome Yum
0Hi Lauren, Erythritol is more drying than Besti, plus since the conversion translates to needing more for the same sweetness, this is the reason the batter was dry. Aside from the batter issue, erythritol baked goods turn out more dry in general. You could try adding more of the wet ingredients to compensate, but it might mess up the other ratios. I recommend making the recipe with Besti for better results and the right consistency next time.
Clarissa Taylor
0These. Are. So. Good!
I do make them with what I have hand; which is not the brands recommended. I also use butter vs. coconut oil and whole milk vs. almond milk.
However, they have still turned out quite yummy and are family approved! In fact I am about to make yet another batch which will make batch 3 or 4 in probably about a week or so. :O !!!
Thank you for this recipe!
Sherry B
0Just made these for the first time and my family loves them!! Followed the recipe and chose to use butter. I will make these again for sure! Thank you
Sherig
0Tasted good but had a totally different texture.
Kristen
0This was okay. I really preferred the cinnamon one from this site that I tried last month.
Patsy O
0Thank you for this lovely recipe. I’ve used it over and over and it is always perfect. It has the right amount of sweetness, the perfect texture, and it’s simple to make, and satisfying to eat. One of your best, imho. 🙂
Maria Hebert
0Made these yesterday and hubby couldn’t wait until they cooled to eat two of them, then came back later for another one. So yummy.
(I attempted to make them again today, but with blackberries. Only problem is I started with the wrong recipe that calls for coconut flour and 10 eggs! (Gold, baby!) Since I’d already added the sweetener, decided to risk just adding the almond flour and a bit more milk. They are a bit dry, but the flavor is still good. And with fresh Greek yogurt my mistake is still edible. Will remember which recipe next time!
Annie
0These were delicious. Thumbs up from the whole family.
Sue Myers
0This is an absolutely perfect recipe! The only change I made was adding cinnamon! Delish! Thank you!
Donna B
0Made these a couple of days ago. YUM!!! Shared with my neighbors who are diabetic and with my mom. Everyone loved them.
Kerr Christine
0Hello Maya, just joined keto and I’m trying out your recipes, the keto blueberry muffin were del. Will make more, also joined your Facebook!
Nicole Vilarrubi
0These look delicious! I am in a no starch diet, so the only thing I cannot use is the baking powder. I know you said baking soda is not the same, is there any other way to substitute even if they dont turn out AS delicious?
Wholesome Yum D
0Hi Nicole, I have never tried this, but 1 part baking soda and 2 parts cream of tartar is listed as a substitute for baking powder.
Rachel
0I made mini muffins is the serving size 1 or 2?
Wholesome Yum D
0Hi Rachel, Because I don’t know the size of your muffins, I can’t give an accurate number.
Jean
0Where are the recipe quantities??
Wholesome Yum D
0Hi Jean, You can find the full recipe directly above where you left this comment.
Barbara
0I made these and they were quite yummy. However, they seemed a bit crumbly and didn’t hold together as much as a regular muffin. Do you think I need to add another egg perhaps? Also, do you think there would be some way to add lemon extract to the muffin mix? My husband and I simply LOVE a lemon / blueberry combo. Thanks much.
Wholesome Yum D
0Hi Barbara, Did you use Wholesome Yum Almond flour & Besti in this recipe? That might be the reason you had an issue. Also, yes, I think you could add a little lemon extract to this recipe.
Barbara
0Thanks for the response. I used different brands of almond flour and monk fruit/erythritol sugar substitute.
Wholesome Yum D
0Hi Barbara, Your issue might have come from not using Besti or Wholesome Yum almond flour.
Norma
0Looking forward to making these. Any concern with replacing the almond milk with regular whole milk? I prefer not using almond milk in baked goods whenever possible.
Wholesome Yum D
0Hi Norma, Regular milk will work.
Natalie
0Hi There, Just saw your blueberry recipe, and one ingredient I think we don’t find here I Australia is ” besti monk allulose blend ” Is this artificial sweetener? How much is your book in aust dollars? And will I find ingredients here?
Wholesome Yum D
0Hi Natalie, Unfortunately I don’t know all the ingredients that are available in Australia. I do not we don’t currently ship Besti to AUS so you can use my Keto Sweetener Guide to get replacement options for Besti. Also, I have two cookbooks and you can find them both on Amazon.
Sandy Negron
0Not sure what I did wrong. My mixture was dry, like cookie dough and the muffins came out a grainy texture. I used stevia because it’s what I had.
Wholesome Yum D
0Hi Sandy, Stevia was most likely your issue. I recommend trying the recipe with Besti Monkfruit with Allulose Blend.
Katina
0Can you use frozen blueberries or fruit instead of fresh?
Wholesome Yum D
0Hi Katina, If using frozen blueberries, don’t thaw them first.
Julian Jones
0I’m still new to keto baking, but these muffins are FANTASTIC. Super quick to make and so tasty!
Anna
0Easy to make and very yummy! I used swerve granulated sugar and butter and added berries on top and the muffins came out really well. Partner said it didn’t taste keto so that’s a win!
Dominic
0This blueberry muffin recipe is fantastic. These are my go to Keto treats. Thank you.
Kathy
0These were fantastic. Great recipe and great tips also. Thank you.
Suparna
0The blueberry muffins turned out excellent! I substituted with cranberries and that too tastes wonderful!
Kari McGrath
0Fantastic muffins!!! I used Bobs Red Mill super-fine blanched almond flour and Lakanto Monk Fruit Sweetener. I noticed someone had asked a long time ago whether you could use applesauce instead of butter, and they were told that it would not work. However, I did use applesauce, and the muffins turned out perfectly, nice and moist, so if you are looking to save on a few extra calories, try the unsweetened applesauce. I did use slightly less Monk Fruit sweetener since I used the applesauce. I also put in a tablespoon of cinnamon, 1/2 teaspoon of almond extract, 1/2 teaspoon of vanilla extract, and a heaping teaspoon of freeze-dried expresso beans instant coffee and used frozen blueberries. I am so excited about this muffin recipe! It is so moist and delicious, and I can now have a wonderful treat that needs no butter to make it more palatable to go with my morning coffee or nighttime tea! Thank you, Wholesome Yum!!! 🙂
anna acosta
0These are amazing. I will be making these again. Thanks for sharing the recipe.
Lois Lilling
0Forgot to add sweetener so sprinkled it on top of each muffin before baking along with extra berries. Results were excellent. Thank you.
Tia
0Very good recipe. They came out picture perfect. My blueberries were a bit tart, and I generally like a sweeter muffin, so I think that next time I will toss the berries in the allulose blend first, and I will probably go with 3/4 cup of the allulose blend rather than 1/2. Overall though very impressive recipe and my muffins came out exactly as shown here.
Andrea
0I only have Wholesome Yum Allulose brown sugar. Can I use this instead of granulated? If so, should I use the same amount?
Wholesome Yum D
0Hi Andrea, I have never tried that in this recipe so I’m not sure if it would work.
Becky
0So good 👍
Krystal R
0Not the first time I have made them and they are wonderful as is….. but I made these again today, I used a tsp of vanilla rather than a ½ tsp and added 2 tbsp of lemon juice and used a whole pint of blueberries in and on top.
Made these in an 8×8 square pan rather than muffins then Baked at 350° for 30 minutes
Came out great!
Karen
0Thanks for the tip! I prefer cake style over cupcake/muffin style as I’ve never had the patience for filling the cups.
Rhonda
0Thanks for the tip for the 8 x8 pan. My tins rusted. But now I can still enjoy these.
Maggie
0Very good and easy to make! Yum!
Jessica
0Loved this recipe. Was exactly the amount of sweet I was craving.
samantha
0Do you think I could use regular sugar in this recipe and it would come out fine?
Wholesome Yum D
0Hi Samantha, I have never used regular sugar in this recipe, so I can’t say for sure but it should work for you.
frances franklin
0can I use egg whites instead of the whole eggs?
Wholesome Yum D
0Hi Frances, I do not recommend using just the egg whites in this recipe.
Jackie McDonald
0These buns tasted more like coconut buns. Still nice, though. Risen well. Will definitely make them again.
Anna
0I liked the muffins, very moist. I used classic Lakanto monkfruit sweetener 1:1 ratio instead Besti as recommended by Maya’s converter. It came out too sweet, next time will use 1/3 cup instead of 1/2.
Elizabeth
0I thought these were decent, but a bit like cornbread as someone else mentioned. They need something more, in my opinion, but not sure what. Regardless, they will meet the need for a low carb baked good. 🙂