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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
Janet
0Made this several times – they are FANTASTIC! I’d been missing baked goods since going keto and the temptation was getting stronger. These saved the day. I freeze them, then warm ‘em up, and spread ghee and sprinkle sea salt on top.
Darline Smith
0Baked these today the muffins are wonderful. I’ve made several Keto Sugar Free recipes, by far this is the best recipe hands day. This is a keeper. Thank you so much for sharing
Lisa Duncan
0Excellent!!
Antoinette
0I love this recipe! The muffins are so moist and tasty. I used strawberries instead of blueberries and they were awesome! I added cinnamon and used Trevia as a sweetener. Thanks for posting this recipe.
Lauren Percival
0Made these this morning…yum! The only thing I did differently was to add about 1 teaspoon of lemon zest while folding in the blueberries. Amazing! The lemon really lifts up the blueberry flavour. Will make again. Thank you!
Kelly
0Hi I followed the recipe but batter has turned lumpy I use coconut flour, I’ve add more almond milk to smooth it out but only helped a little. Any ideas how to correct This please?
Wholesome Yum A
0Hi Kelly, if you have lumps of flour (which is common for almond flour), you can sift it into the batter. Good luck!
Marie DeMartino
0My husband and I are on a low carb diet…so I never have cooked or baked low carb being of Italian heritage.
I tried these this morning..it was delicious,,.only made some minor changes, Used butter, added some chocolate chips with the frozen blueberries and added some cinnamon and nutmeg.. also only filled 10 cupcake liners instead of 12.
Great recipe…thank you….makes my job easier….learning a new way to cook and bake
Cammie
0These sound so good! Can I use unsweetened coconut milk instead of almond milk?
Wholesome Yum A
0That should work fine, Cammie!
Erin
0Yummy! Was out of coconut oil so used Kerrygold butter and rather than almond milk which I did not happen to have on hand I used heavy whipping cream. We do keto so was not concerned about the added calories, just the carbs. I used frozen blueberries and pressed them into each muffin from the top. When I’ve tried to make blueberry muffins before with fresh blueberries they tend to get mushy and gooey inside the muffins and stay that way even after they’re done. I found that pressing frozen blueberries in through the top they came out in tact. Great recipe and thanks for sharing!
LV
0Ok – I was super hesitant to make these because a) I am NOT a baker, b) I substituted erythritol for monk fruit (I used 1/3 of a cup with fingers crossed) and c) I heard some not great reviews about almond flour (too gritty). BUT THEY WERE SO GOOD!!! I don’t have a huge sweet tooth but sometimes you just need something to curb that craving – these totally hit the spot!
Dee
0These were delish – I added a bit of unsweetened shredded coconut and lemon juice. I didn’t have almond flour
so I ground up some raw natural almonds to make the almond flour/almond meal.
Thanks for the recipe :).
Amy S
0These are delish and a great keto treat. I have been eating them for breakfast with a hard boiled egg. I used granulated Swerve for the sweetener and melted coconut oil, but I want to try melted butter next time to change up the flavor a little. I also used fresh blueberries from my yard and doubled the quantity! Thank you for another great recipe
Meg
0These are in the oven now! Can’t wait to try them. Do you know if there is any secret way to easily add this into a recipe builder on a food tracking app (I.e. – instead of adding all the details in manually?)
Wholesome Yum A
0Hi Meg, I don’t know of a way but my low carb Facebook support group might!
John L
0Excellent results. Best keto blueberry muffin recipe I’ve found. The wife says she could not tell these were keto. I did not have erythritol so substituted Truvia for baking. I did double the vanilla extract as you suggested in the write up. She now asked that I make a second batch for tonight’s dessert when the whole gang is here. Thanks for a great recipe.
Diana
0I just made these! My husband and I loved them! My batter wasn’t as runny as yours but they still came out really good! One question? Can I freeze these?
Wholesome Yum
0Absolutely, Diana!
Terri Love
0I’ve made these muffins twice so far: once with coconut oil & once with butter. I’m not sure which batch I liked best, so I’ll just have to keep testing! And because I loved the flavor of your lemon, blueberry, zucchini bread recipe, I added lemon zest & a little lemon juice to the batter & made the same lemon glaze to drizzle on top of the muffins. The glaze isn’t needed though; these were delicious without it! Thanks for the recipe!
Kayren
0I have made these numerous times. Very good, only thing is my bottom’s are always wet and my liners are hard to remove from muffins.
Jessica
0Hello! I’ve tried quite a few blueberry muffin recipes, and I’m excited to give this one a try. Do you think this would come out just as good in a loaf pan instead of in a muffin pan? Don’t have a muffin pan at the moment.
Wholesome Yum
0You can do that, Jessica! The baking time would just be longer. Use a toothpick to test for doneness inside. If the top browns before the inside is done, you can cover the top with foil and continue baking until the inside is done.
Jessica
0Perfect!!! Thank you so much for the info! ♡♡♡
P.s. I love all your recipes!! Me and the hubby started keto 5 months ago and ive made a bang of your recipes from this website, and he loves all of it!!
Anne Walton
0This is a GREAT recipe! I’ve used it as a starting point and made some changes to produce a versatile and ”
perfect every time” muffin!!
Here are my changes.
I use Truvia for the sweetener, butter for the shortening, increase the vanilla to a full teaspoon and, when using blueberries, I add a teaspoon of cinnamon and a half teaspoon of nutmeg.
I’ve made them with raspberries instead of blueberries and they were equally good.
I wanted a pumpkin spice muffin to change things up so I switched out the blueberries with grated zucchini ( twisted in a dish towel to remove extra moisture). I added chopped pecans, 1 tsp of vanilla and a TBSP of pumpkin spice instead of the cinnamon and nutmeg I add with blueberries and raspberries. The muffins are GREAT!!
Next time I’m planning to grate carrots and add
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons of vanilla,
spices that are listed in a traditional spice cake recipe.
Can’t wait to change it up again!!
I’d highly recommend this recipe as a base for trying different things.
Ronda
0Made these exactly as recipe calls for and they are fantastic. Just the right amount of. Sweetness. I used swerve. Thank you so much for the fantastic recipe.
Cheryl abernathy
0Tried for the first time this morning. My husband took a bite and said “I’m not eating this… I refuse to quit!” Lol. He was stunned when I showed him the recipe. They are so delicious. I used butter instead of coconut oil. Next time I think I’ll use just a smidge less as they were a tiny bit greasy on the bottom. Overall, a great muffin and a definite keeper. Just like all the other recipes I’ve tried from your site. We are new to Keto and you are making it easy and delicious.
Kelli
0These were amazing! Wondering what’s the best way to store them? It’s just the two of us and twelve.muffins
Wholesome Yum
0Hi Kelli, you can probably store them on your counter for a day or two, but fridge is best if you want to store them longer. You can also freeze them!
Patricia Wilbur
0I made the above recipe and it was fabulous. However, each day the muffins become more moist than the day before. (Day three and they are almost like mush.) I suspect it is because I am not storing them correctly. What is the best way to store baked goods that use nut flours and fresh fruit.
Wholesome Yum
0Hi Patricia, for this recipe I’d recommend storing them on your counter for a day or two, but fridge is best if you want to store them longer. You can also freeze them!
Vicki Stewart
0Omg- these were amazing!! Wish I had doubled the batch, because everyone non Keto liked them too!
Linda
0Thank you for sharing… I love the flavor and texture of this recipe and it was easy to do.
Charlie
0Hiya, I’ve tried to make these muffins a few times now and they never come out sweet. They end up tasting like cornbread with blueberries in it. Is it supposed to taste like that? Or what would you suggest I do to make it sweeter? I’ve used monk fruit sugar and Splenda if that helps. Thanks in advance!
Wholesome Yum
0Hi Charlie, these should definitely have some sweet flavor to them. You can add more sweetener next time if it helps. Different sweeteners have different sweetness levels, so you may have experienced a conversion error as well. You can check my sweetener conversion calculator to help you get exact measurements if you make substitutions.
Nicole
0My batter did not turn out like the videos. It was thick and not even close to the consistency of being able to pour into the muffin molds. Disappointed. They did not rise and definitely weren’t appetizing. Went over the recipe about 5 times making sure I didn’t miss anything.
Daniel Hernandez
0The batter is definitely thick and I used a metal tablespoon to plop it into a muffin slot. I also used some splenda since to me it tastes a wee bit sweeter (and I was too lazy to hunt for a bag of generic erythitol). Excellent easy-to-make recipe! I usually get almond flour at Costco but Bob’s Red Mill is also good.
Ingrid
0Mine was not that moist to place in the muffin tin. There was not enough liquid.
Maya | Wholesome Yum
0Hi Ingrid, It should not be liquid.
Carol
0It is important to have the milk and eggs at room temp before adding to the melted coconut oil otherwise it all clumps up.
Desiree
0Wow, these were delicious and perfectly satisfied my craving for a baked good! My daughter, parents and husband all loved them too and they don’t eat low carb (yet )!
Cathy Queally
0Hello! These blueberry muffins were the best ever!! I can’t thank you enough!
Heidi
0These muffins are so yummy. My husband and I love them! The recipe was so easy (and I am not a baker–in our non-keto eating days I’ve had some truly disastrous baking endeavors). I do love to cook meals, but we were so thrilled with these. What a great breakfast treat, especially for those days we’re running to get out of the house. Thanks!
Marlena Cano
0I am just curious if you think it would be possible to substitute the butter or coconut oil for sour cream. Just letting you know I have made these multiple times using one or the other of them, but I just wondered. I have a bit of sour cream on hand that I don’t want to go bad.
Maya | Wholesome Yum
0Hi Marlena, I haven’t tried that to say for sure. Sour cream fat content is not as high as butter or coconut oil, but can’t say for sure without testing if that would be an issue. Let me know how it goes if you try it!
Jen
0Hi, I made a batch and the blueberries came out really soggy. I’m not sure what happened. 🙁
Maya | Wholesome Yum
0Hi Jen, Did you use frozen blueberries? If you do, they have to be frozen when you put them in the batter, not thawed.
Rosemary Cagle
0These were absolutely fabulous ‼️I used 2 cups almond flour and 1/2 cup garbanzo bean flour and added 1/2 tea nutmeg also; I also sprinkled blanched almonds on top and used less than 1/3 cup monk fruit sweetener only changes I made; I think next time I will try almond flavoring.They are delicious and thank you for this recipe
Audrey
0I usually LOVE your recipes, but this one was a major flop for me. I followed the recipe to the T, but blueberries sunk to the bottom. Each muffin was a nasty gooey mess at the bottom, and dry at the top. It was pretty bland as well. I had to make a lemon glaze to try to make them more palatable, no way I was going to throw them away, even though I wanted to. Overall a major disappointment.
Wholesome Yum
0Hi Audrey, I’m so sorry this didn’t work out! This doesn’t usually happen, but sometimes it can with very dense blueberries. Next time you could try putting a little batter without blueberries into each muffin cup, then fold in the blueberries into the batter and distribute to fill to the top. This prevents them from sinking to the bottom. You can also try tossing them in a little extra almond flour before folding them in.
Jennifer Shafer
0Hi! These sound delicious! I can’t wait to try them. Do I use the same amount of butter when substituting for coconut oil?
Thanks!
Maya | Wholesome Yum
0Thank you, Jennifer! Yes, use the same amount.
Kate Stein
0I wrote to you on or about July 19, and requested to be notified of a reply. I’ve made these muffins which are delicious but I get a much higher carb (net) count that you advertise. Could you give us a breakdown of the individual ingredients you have used and their macros? Thank you,
Kate Stein
Wholesome Yum
0Hi Kate, we use the USDA Food Database to calculate macros. The net carbs in the recipe card excludes the erythritol, so this may account for the discrepancy.
Kerry
0I’m loving all these recipes and can’t wait to try them! I have a general question though. A lot of these recipes are calling for almond milk. While I realize it is low carb, we don’t do almond milk. We have access to raw whole milk. I totally understand it will raise the carb content, but I’m ok with that. May I use our raw milk in place of where it calls for almond milk? Thanks so much for all you do! 🙂
Wholesome Yum
0Hi Kerry, you can definitely use raw milk — keep in mind it won’t be raw anymore in baked or cooked recipes.
Sue
0I just made these. I used butter and Swerve. Baked in mini silicone cups for 10-ish min in my Cuisinart on bake. Very good. I may add more Swerve next time. Reminded me a little of a light corn bread with blueberries.
Emily C
0I am on my 2nd pregnancy and 2nd round of gestational diabetes, which is so hard for me because I have a huge sweet tooth and am not as used to the low carb treats as many others are. I loved these! It’s so exciting to find a sweet treat that I can actually eat more than a bite of without my blood sugar getting a little too high. I used your sweetener conversion to substitute swerve, and it turned out great!
Sher
0Awesome! Thank you for sharing this . I will be making more soon.
Viki
0Made them this morning. I was pleasantly surprised at how tasty and light they are. I would add more salt for my taste next time. But its a keeper! Very yummy!
Iris
0I usually don’t like keto baked goods but these are really good. The only thing I did different was add an extra 1/2 tsp of vanilla extract and that’s only because I was worried about the almond flour flavor that I don’t care for.
Beverly
0Why did my coconut oil harden before I even got it in my muffin pans?
Wholesome Yum
0Hi Beverly, unrefined coconut oil is solid at room temperature (or cooler). If it solidified in the batter, the rest of your ingredients may have been too cold.
Lina Tayem
0Hi! I want to swap erythritol with organic cane sugar. Should I use the same amount? Also, can I make another variation using chocolate chips?
Wholesome Yum
0Hi Lina, chocolate chips sound great! To convert to regular sugar, try my sweetener calculator (just keep in mind it won’t be low carb anymore).
Anna Hansen
0I don’t have almond milk, can I use milk or heavy cream?
Maya | Wholesome Yum
0Hi Anna, Yes, either should work. There might be slight texture differences.
Ronnie Hoelker
0So yummy!! How many carbs per muffin…do you have it somewhere and I’m missing it?
Wholesome Yum
0Hi Ronnie, the complete nutritional breakdown is in the recipe card above.
Kate Stein
0I have entered the ingredients into MFP and the carb values come up quite differently.
I used Bob’s Red Mill almond flour, Almond Breeze almond milk, Lakanto Monkfruit sweetener, Carrington’s Coconut oil & Ghee, and all other ingredients are generic of their type. The total carb value I got was 14.6, minus fiber that’s 11.7 net, minus the sweetener = 10 net carbs. What do you think might be the difference that would cause such a large(ish) discrepancy? Thank you.
Andrea Sandry
0MFP doesn’t properly calculate net carbs in monkfruit sweetener so that’s where the discrepancy is coming from.
Wholesome Yum
0Hi Kate, we take nutrition facts from the USDA Food Database. Individual brands and calculators can definitely vary, though.
Vicki
0Hi. Iam new to keto and just found this site and supper excited to make these for myself and 3 year old son who loves muffins. I am not keen on him eating unhealthy snacks, especially as I will be starting school soon. Anyway, I was just wondering how much butter do I use if I am not using the oil, and is unsalted butter ok to use. Look forward to your reply.
Wholesome Yum
0Hi Vicki, you can use the same amount of unsalted butter.
Abi
0I’ve been Keto for over a year and disappointed in general with Keto style bakes. These, however, are by far the best and nicest things I have made! I can’t stop baking batches! The latest has frozen cherries in them 🙂 I sub xylitol for Erythritol as we can’t get that so easily in the UK. Also use extra vanilla extract and pure olive oil spread instead of coconut/butter (just as that’s what I have in). Incredible. Love this recipe so much. Thanks for posting it!