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.
-
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 coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
-
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.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my 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. 🙂
1,828 Comments
Sharon
0Maya, I just want to thank you! Other sites are so bad at giving out recipes! I’m making your blueberry muffin recipe, as we speak! You are so good at explaining, how to make things! I have been following for almost two years now! I really have wanted to try this, so if it comes out good, I will write to you again!
So Grateful, Sharon
Michele
0So, I made these as written, with a mixture of coconut sugar and granulated raw sugar and using butter. They were VERY soft/sticky/squishy if that makes sense, but they were DELICIOUS! But just be warned, especially if you make them like I did, they are a moist and soft muffin, which is perfect for me because that’s the way I like them.
These are perfect (to me) when microwaved for like 15-20 seconds (or 30 if your microwave is rubbish like mine) , cut in half and then with a little salted butter slipped in between the two halves to melt. Decadent, I know. But honestly out of this world.
ALSO, I tried freezing some and pulled them out of the freezer to thaw on the counter for about half a day. Perfect. No degradation at all. Dare I say the ones that had been frozen were better? But honestly, I didn’t really need to freeze any (the ones in the freezer were only in there a day haha) because once my husband got a taste of these, the batch on the counter was GONE and the freezer babies were out in a jiffy.
In short (sorry for the long review), these muffins were AMAZING. 11/10 would make again!
Kathy
0This recipe is really good. My question is the batter was rather thick, more like a biscuit. I followed the recipe as instructed.
Is it supposed to be thick?
Maya | Wholesome Yum
0Hi Kathy, Yes, the batter is supposed to be thick.
Stacy
0THANK YOU….THANK YOU…THANK YOU!!! I absolutely love these muffins! This truly is along the lines of real muffins. The best recipe I have tried so far!
Dee Dee
0I’ve used a few of your recipes and I must say, this has been the best! I used butter instead of coconut oil but kept everything else the same and they came out amazing. Now I can be on Keto and enjoy my desserts too. I’ve been on this diet for about 9 months now and until now, I had completely stayed away from any desserts. Now that I’m pretty good about sticking to my meal plans, I decided to re-introduce some Keto dessert items that can also double up as easy breakfast items, and this works great for that!
My husband suggested that next time I should skip the Erythritol and berries and make them with some cheddar, jalapeños and dry onion bits to make a savory muffin. Do you think I’d have to make any other changes to the overall recipe ingredients to make this savory?
Wholesome Yum L
0Hi Dee Dee, thank you for the kind words. You may want to try this savory muffin recipe on my website: https://www.wholesomeyum.com/keto-coconut-flour-muffins-recipe/.
Dee Dee
0I’ve used a few of your recipes and I must say, this has been the best! I used butter instead of coconut oil but kept everything else the same and they came out amazing. Now I can be on Keto and enjoy my desserts too. My husband suggested that next time I should skip the Erythritol and berries and make them with some cheddar, jalapeños and dry onion bits to make a savory muffin. Do you think I’d have to make any other changes to the overall recipe ingredients to make this savory?
Maya | Wholesome Yum
0Thank you so much, Dee Dee! That variation sounds delicious! You may need some other changes to make up for the lost dryness of the erythritol. I’ll add it to my list to experiment with that.
Dee Dee
0I made another batch last night, this time savory (just couldn’t wait until the weekend!) I used coconut oil instead of butter which I used for the blueberry ones, and 4 oz of shredded Dutch Gouda cheese, about 2tsp chopped dry onions and two whole jalapeños chopped fine. They came out great and husband loved them. I thought they were a tad dry, so maybe next time I need to add more coconut oil or butter than what the recipe calls for to make them more moist, like the blueberry ones.
Dawn
0Hi, Maya! I was wondering if you have a savory version? Could you leave out Erythritol, vanilla and berries and add shredded cheese (we are keto, not paleo), green onions, garlic powder?
Maya | Wholesome Yum
0Hi Dawn, Yes, you can definitely make savory ones! The sweetener does add some bulk, so it may require some other adjustments. I’ll add it to my list to test out.
John
0How long will these stay at room temp or is it better to refrigerate? Thx
Maya | Wholesome Yum
0Hi John, They are like typical muffins in that regard, probably fine at room temp for a couple days max and refrigerate beyond that. The blueberries will be perishable.
Kendra
0Maya, this is the first keto/low carb sweets recipe I have made as I anticipate making the transition from low carb to full Keto in a week. Thank you, these are so delicious and allow me to be excited that I will still be able to enjoy some sweet treats while on the plan. I look forward to trying many more of your recipes. thank you!
Amanda Mayer
0I just took these out of the oven and omgoodness, my house smells like a dream! I can’t wait for them to cool a bit so I can try one! I really, really miss blueberry muffins. I did add some cinnamon to mine because I put that sh*t on everything and added some chia and flax. Thank you for the awesome recipe! You’re my hero.
Kerry Burt
0These are delicious thank you! Just wondered if they can be frozen or how long they keep?
Maya | Wholesome Yum
0Hi Kerry, You’re very welcome! Yes, you can refrigerate them or freeze them.
Joe
0WOW, THANKS!!!!! These muffins are incredibly delicious. Instead of twelve I made 24 mini muffins, follow the instruction to the T and they came out perfect in 20min exactly. Thanks again
Jess
0I am following the recipe exactly. My first batch turned out great. My second and third batch! The batter is thick and when they bake they are chunky on top which tends to burn before the inside is done. HELP. They still taste okay.
Maya | Wholesome Yum
0Hi Jess, It’s normal for the batter to be thick, but the outside shouldn’t burn before the inside is done. Did you change anything? The pan you used, the liners, the ingredient types or brand or amounts?
Em G
0Thank YOU so much for this awesome recipe. I just made them this morning and my daughter and I enjoyed them immensely!
Cheryl
0I made these when I was having a few guests over. Everyone loved them. No knew they were gluten-free. I did use butter. They were so delicious, a guest just asked me for the recipe, about 2 months later, and she was still thinking about them! Thank you for sharing recipes for such yummy, healthy baked goods.
Sydnee
0Do you have to use the liners? Does it make a huge difference ?
Maya | Wholesome Yum
0Hi Sydnee, You could try skipping them and grease the pan well, but they might still stick.
Susan
0These muffins were AMAZING!!! I’ve made healthy muffins in the past and they were blah …these were awesome! I even threw raspberries too! Definitely adding this recipe to my collection! Very easy to make too!
Mira
0Wonderful recipe! Easy to make. No need to keep searching for breakfast muffins
Jessica
0So I see you have the nutrition facts but it just says 1 muffin is 3 net carbs but I made my muffins bigger. I was wondering how I am able to tell how many carbs are in 1 of my muffins…. By the way, the recipe is AMAZING. I make mine with raspberries.
Maya | Wholesome Yum
0Hi Jessica, You could put it all into an online calculator, or you could multiply my nutrition facts by 12 (the number of muffins I made) and then divide by the number of muffins you made. I’m glad you like them and raspberries sound delicious!
Donna
0I just made these and had to comment about how fantastic they are. Really stellar! I used regular sugar minus a few tablespoons and they were barely sweet – just what I wanted. Perfect texture and moistness. They even looked like your recipe photo which almost never happens, ha. Thanks so much!
Cathy
0I just made these… I think I may have found the answer to my pastry/bread cravings…I give them two thumbs up. I gave 4 stars only because I rarely give five…. Always room for improvement.
Sahrish Wahid
0Hi, I was wondering since you are using erythritol, do the muffins have a minty aftertaste or cooling sensation? I’ve baked with erythritol before and had problems with the cooling sensation in the mouth.
Maya | Wholesome Yum
0Hi Sahrish, No, I don’t think they do. Most often, the cooling sensation is from using too much of the sweetener.
Heidi N
0I think I love you,,.and so does my partner LOL…
I use this recipe now A LOT. I make it plain as a basic recipe…and mix it up for variation. We both have busy mornings, but we also spend about half hour in the car to get to work…which is our “breakfast” time. We drive in different directions, but we both bring travel mugs with keto coffee and a muffin. So easy to munch in the car….and it feels like a guilty pleasure! I love the blueberry version, my partner love it spiced…like gingerbread style with cinnamon,ginger, allspice, cloves and nutmeg. Ive also made it with lemon extract and one with almond extract+Fresh raspberries. Thank you thank you!!
Misty
0Gonna try subbing butter for coconut oil AND coconut milk for almond . I really appreciate this post…thank you!!!
Suzie
0They came out really good! Hard to eat just one 😉
Britt
0I know this has a lot of comments, but I wanted to let people know that these are amazing!!! Instead of the sugar substitute I used 6 teaspoons of maple syrup and also 1/3 cup of butter instead of coconut oil. So they are definitely not keto, or paleo? But they are gluten free dairy free and a-b-s-o-l-u-t-e-l-y divine! I made mine large, baked for 30 mins and ate with raspberry jam.
Dollie
0Good recipe and it was very easy to make!
Liliana
0Can you make this into a loaf pan?
Maya | Wholesome Yum
0Hi Liliana, Possibly, I haven’t tried it. I do have this blueberry zucchini bread recipe, too.
Nicole
0So excited to try these! How to I sub with Truvia baking blend? Or Equal?
Thank you!
Maya | Wholesome Yum
0Hi Nicole, You can use the low carb sweetener conversion calculator here. Of those two, I would recommend Truvia over Equal.
Norma Myers
0Just made these muffins tonight. I am new to Keto baking so I confess that I have not mastered yet the world of healthy baking…. But I am determined that I will.
I used fresh blueberries and followed the recipe exactly as written. The blueberries all sunk to the bottom of the muffins and were a gooey, very greasy mess! The taste was alright. I have no idea what went wrong with this. My muffins certainly didn’t look like yours.
Maya | Wholesome Yum
0Hi Norma, This can happen with any blueberry muffins – not just keto ones. It can vary depending on how heavy the berries are. Sometimes tossing the blueberries with a bit of almond flour before folding them in can help. Or you can place some batter without any blueberries in it in the bottoms of the liners, then fold in the blueberries and fill the rest of the cups to the top. If the muffins were gooey, it sounds like you didn’t bake them for long enough, which is a different issue. Hope this helps!
Lee
0I’m not a baker but this recipe is almost foolproof! So delicious Maya, thank you for converting me to the delicious world of blueberry muffins!
Denise Hansen
0Very good recipe! Moist with great almond flavour. The low carb is an added bonus.
Denise Hansen
0Very good recipe! Moist and sweet tasting. The low carb is a bonus.
Judy Gray
0Love this recipe, I have made them many times. I always keep frozen blueberries on hand to make them as well as fresh blueberries. I keep the muffins frozen for when I want one. They heat very well in the microwave.
Jennifer
0These muffins are amazing! Added a little cinnamon and a few drops of lemon juice. I also added a bit of maple extract with the vanilla extract for a smooth taste! My toddler loves these as well! Thanks for sharing this recipe with us
Jessica
0Hi I was just curious how much lemon extract you add?
Nikki O
0These are so good and so easy to make! I have made them a few times and they are moist and delicious! even the non-keto people like them!
Suzanne Letasi
0Just made these muffins. Yummy. These came out pretty. Not as sweet as other recipes. Will be trying cheesecake to take to my son’s house tomorrow. We all do keto/low carb. I will be buying your recipe books. Thank you for putting in all the long hours to help us live a better life style.
Ruth
0I subbed out butter for the Coconut oil, and HWC for the Coconut milk. So good. Great recipe.
Fiona girault
0Hi fabulous recipe, thanks for sharing. I have just made them substituting 0.5 cup of almond flour with oat fibre and using raspberrys instead of blueberries. Fab light and crumbly muffins. Oh, and no added sugar equivalents. Next time will up oat fibre to 3/4 cup to test. Thanks again
Marilyn Elisha
0Tonight I made these with frozen raspberries and to tell the truth they were way TOO good..so much so that I ate three straight out of the oven.
I made them with butter and monkfruit.
Karyn Elaine Raymond
0Loved them. Have made multiple times now. Just like the “real ones”
Sophia
0Hi! Thank you for posting this recipe! I added a couple of flavors but I really want to comment on the texture of the muffin. It’s so moist and… And… it does not taste egg-y.
One of my kids loved it and one didn’t, but I am sure we (the grown ups) will devour these!
Molly
0How are these supposed to be only 3 net carbs per serving? My almond flour has 4g net carbs per 2 tbsp, and this recipe calls for 2.5 cups with only 12 muffins… that would make mine like 7g each. 🙁
Maya | Wholesome Yum
0Hi Molly, Nutrition info comes from the USDA Food Database, which is more reliable than 3rd party calculators. 4g net carbs per 2 tbsp almond flour sounds too high unless it has other ingredients in it. Unfortunately I can’t troubleshoot 3rd party calculators, but the nutrition info on the recipe card is correct.
Libby Loop
0Easy recipe the only issue I had was instead of 20 min I ended up 35 min
John
0Much more than good. These will help me stay on course. I do LCHF towean me from insulin. The weight loss is a side benefit. I used monkfruit granulated sweetner and just a wee dash of whisky to midigate any eggy flavor. Loved the texture and the taste is super. I will try variations, cinnamon, nuts in the near future. I do most of the meal planning and food prep and it is a challenge. My non lchf husband likes these. Thanks for your sharing this.
Dee Bean
0Absolutely amazing. I used butter instead of coconut oil and almond extract instead of vanilla. I also increased the cooking time to 30 minutes. PERFECT KETO MUFFINS….:D
Amy
0These muffins are delicious, as good if not better than the full carb version.
I made six larger muffins and had one a day for lunch at work. Perfect lunchbox sized grab-and-go meal!
Judith Adams
0I made these with butter this time I usually use coconut oil. I haven’t tasted them yet but the problem I had was not thinking! My blueberries were frozen when I am in come in I had of them into my liquid ingredients which immediately froze everything up including the butter in little chunks! So I ended up mixing the two together by hand I found that easier. I looked for chunks to kind of break up.
Danielle
0Can I make these chocolatey by adding unsweetened cacao powder? Would I have to adjust any of the other ingredients?
Maya | Wholesome Yum
0Hi Danielle, Adding cacao powder would require other modifications because it would change the wet/dry ratio of the recipe. I’ll add chocolate ones to my list to make!
Clayton
0Thank you for this recipe I loved it! Since I didn’t have Erythritol I used monk fruit and it worked just fine. I also used heavy whipping cream instead of almond milk. I also didn’t have any vanilla extract so I used sugar free maple syrup. I appreciate you sharing and having the nutrition facts. The macro calculator is also perfect on the website too. Thanks again!