Are you a fan of sweet treats, but also committed to following a ketogenic diet? Look no further! We’ve got you covered with these 20 delicious keto muffin recipes that are easy to make and won’t compromise your dietary goals. From classic flavors like blueberry and chocolate chip to creative combinations like lemon poppy seed and matcha green tea, we’ve gathered the best of the best to help you satisfy your sweet tooth while staying within ketosis.
In this article, we’ll dive into the world of keto muffins and explore a variety of recipes that use almond flour, coconut flour, and other low-carb ingredients. Whether you’re looking for a morning pick-me-up or an after-dinner treat, these keto muffin recipes are sure to impress. So go ahead, grab your mixing bowls and baking sheets, and let’s get started on this tasty journey!
Almond Flour Blueberry Keto Muffins
These Almond Flour Blueberry Keto Muffins are a game-changer for low-carb baking. With the combination of almond flour, blueberries, and a hint of sweetness, you’ll be hooked!
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/2 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 1/2 cup fresh or frozen blueberries
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine almond flour, granulated sweetener, and salt.
3. In a separate bowl, whisk together eggs, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in blueberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Servings: 12 muffins
Chocolate Chip Keto Muffins
Moist and delicious, these keto chocolate chip muffins are the perfect treat for a low-carb diet. With only 5g of net carbs per serving, you can satisfy your sweet tooth without compromising your dietary goals.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/2 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/2 cup semi-sweet chocolate chips
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine almond flour, coconut flour, and granulated sweetener.
3. In a separate bowl, whisk together eggs, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined. Fold in chocolate chips.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Net Carbs per serving: 5g (approx.)
Lemon Poppy Seed Keto Muffins
Brighten up your day with these tangy and refreshing keto muffins, infused with the zest of lemon and crunch of poppy seeds.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/2 cup unsalted butter, melted
– 1/2 cup freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon poppy seeds
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, coconut flour, and baking powder.
3. In a large bowl, whisk together eggs, melted butter, lemon juice, vanilla extract, and sweetener.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Fold in poppy seeds.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Coconut Flour Pumpkin Keto Muffins
Elevate your breakfast game with these moist and flavorful muffins, perfect for a keto-friendly start to the day.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 cup canned pumpkin puree
– 3 large eggs
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup melted coconut oil
– 1/2 cup shredded coconut (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine almond flour, coconut flour, granulated sweetener, and baking powder.
3. In a separate bowl, whisk together pumpkin puree, eggs, salt, cinnamon, and nutmeg.
4. Add melted coconut oil and shredded coconut (if using) to the wet ingredients and mix well.
5. Pour wet ingredients into dry ingredients and stir until combined.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Peanut Butter Swirl Keto Muffins
Peanut Butter Swirl Keto Muffins Recipe Summary:
These moist and flavorful muffins combine the richness of peanut butter with a swirl of sweet and tangy sauce, perfect for a keto-friendly breakfast or snack.
Ingredients:
– 3 large eggs
– 1/2 cup almond flour
– 1/4 cup coconut flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 cup creamy peanut butter
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– Pinch of salt
– Peanut Butter Swirl Sauce: 1/4 cup creamy peanut butter, 2 tablespoons heavy cream, and 1 tablespoon granulated sweetener
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together eggs, almond flour, coconut flour, and granulated sweetener.
3. Add peanut butter, melted coconut oil, vanilla extract, and salt; mix until well combined.
4. Divide batter evenly among muffin cups.
5. For the swirl sauce, combine peanut butter, heavy cream, and granulated sweetener in a small bowl. Spoon a dollop of sauce on top of each muffin.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Vanilla Cream Cheese Keto Muffins
Start your day with a deliciously moist and flavorful keto treat! These vanilla cream cheese muffins are the perfect combination of creamy and sweet, all within a low-carb and keto-friendly framework.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 cup cream cheese softened
– 1/2 cup unsalted butter, melted
– 3 large eggs
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, coconut flour, and granulated sweetener.
3. In a large bowl, combine cream cheese, melted butter, eggs, vanilla extract, and salt. Mix until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Cooking Time: 18-20 minutes
Double Chocolate Keto Muffins
Get ready to satisfy your sweet tooth with these rich and fudgy double chocolate keto muffins. Made with wholesome ingredients and a hint of coffee, these treats are perfect for a low-carb breakfast or snack.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/2 cup melted coconut oil
– 1 teaspoon instant coffee powder
– 1 teaspoon vanilla extract
– 1/2 cup unsweetened cocoa powder
– 1/4 cup chopped dark chocolate chips (at least 85% cocoa)
– Salt, to taste
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, coconut flour, and granulated sweetener.
3. In a large bowl, combine eggs, melted coconut oil, coffee powder, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Melt the chocolate chips in the microwave or over low heat. Allow to cool slightly, then fold into the batter.
6. Divide the batter evenly among the muffin cups. Sprinkle with salt to taste.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 20-22 minutes
Banana Nut Keto Muffins
Satisfy your cravings with these deliciously moist and flavorful banana nut muffins, carefully crafted to fit a keto diet.
Ingredients:
– 3 large ripe bananas, mashed
– 1/2 cup almond flour
– 1/4 cup coconut flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 3 large eggs
– 1/2 cup chopped walnuts
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, combine mashed bananas, almond flour, coconut flour, granulated sweetener, and baking powder. Mix well.
3. Add eggs one at a time, mixing until smooth after each addition.
4. Stir in chopped walnuts and vanilla extract.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow to cool before serving.
Cooking Time: 18-20 minutes
Cinnamon Roll Keto Muffins
These moist and flavorful muffins are a game-changer for keto dieters with a sweet tooth. With the perfect balance of cinnamon and sweetness, you’ll be hooked from the first bite.
Ingredients:
– 2 cups almond flour
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/2 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine almond flour, granulated sweetener, and cinnamon.
3. In a separate bowl, whisk together eggs, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined. Fold in chopped walnuts, if using.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Raspberry Almond Keto Muffins
Raspberry Almond Keto Muffins Recipe
Summary: These moist and flavorful muffins are packed with the sweetness of raspberries, the crunch of almonds, and the benefits of a ketogenic diet.
Ingredients:
– 3 large eggs
– 1/2 cup almond flour
– 1/4 cup coconut flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 teaspoon xanthan gum
– 1/2 cup unsalted butter, melted
– 1 cup fresh raspberries
– 1/4 cup sliced almonds
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together eggs, almond flour, coconut flour, granulated sweetener, salt, baking powder, and xanthan gum.
3. Add melted butter, raspberries, and sliced almonds to the mixture. Fold until well combined.
4. Divide batter evenly among muffin cups.
5. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 18-20 minutes
Matcha Green Tea Keto Muffins
Elevate your breakfast game with these deliciously moist and flavorful muffins, infused with the subtle bitterness of matcha green tea and the richness of coconut. Perfect for a keto-friendly morning pick-me-up.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/2 cup unsweetened almond milk
– 1/4 cup melted coconut oil
– 2 teaspoons matcha green tea powder
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine almond flour, coconut flour, granulated sweetener, and salt.
3. In a separate bowl, whisk together eggs, unsweetened almond milk, melted coconut oil, matcha green tea powder, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 18-20 minutes
Pumpkin Spice Keto Muffins
Start your day with a deliciously moist and flavorful breakfast treat that’s also keto-friendly! These Pumpkin Spice Keto Muffins are perfect for fall or any time of the year when you crave something warm and comforting.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 3 large eggs
– 1/2 cup pumpkin puree
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine almond flour, coconut flour, sweetener, salt, and baking soda.
3. In a separate bowl, whisk together eggs, pumpkin puree, melted coconut oil, vanilla extract, cinnamon, and nutmeg.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-22 minutes
Zucchini Walnut Keto Muffins
Elevate your low-carb baking game with these moist and flavorful Zucchini Walnut Keto Muffins, packed with nutritious ingredients and a hint of sweetness.
Ingredients:
– 1 cup almond flour
– 1/2 cup grated zucchini
– 1/4 cup chopped walnuts
– 1/4 cup granulated sweetener (e.g., Swerve or Erythritol)
– 3 large eggs
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon melted coconut oil
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, combine almond flour, grated zucchini, chopped walnuts, and granulated sweetener.
3. In a large bowl, whisk together eggs, baking powder, and salt. Add melted coconut oil and vanilla extract; mix well.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Yield: 12 muffins
Strawberry Cheesecake Keto Muffins
Get ready to satisfy your sweet tooth with these deliciously moist and flavorful muffins that combine the freshness of strawberries with the creaminess of cheesecake.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup melted unsalted butter, cooled
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup strawberry puree
– 8 ounces cream cheese, softened
– 1/2 cup heavy cream
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– Fresh strawberries for topping (optional)
Instructions:
1. Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine almond flour, coconut flour, and granulated sweetener.
3. Add melted butter, eggs, vanilla extract, and strawberry puree. Mix until smooth.
4. In a separate bowl, mix cream cheese, heavy cream, and granulated sweetener until combined.
5. Fold the cheesecake mixture into the muffin batter.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Carrot Cake Keto Muffins
Satisfy your sweet tooth with these moist and flavorful carrot cake muffins, adapted to fit a ketogenic diet. These bite-sized treats are perfect for a quick breakfast or snack on-the-go.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup melted unsalted butter, cooled
– 2 large eggs
– 1/2 cup grated carrot
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine almond flour, coconut flour, granulated sweetener, and baking powder.
3. In a separate bowl, whisk together melted butter, eggs, grated carrot, cinnamon, nutmeg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Apple Cinnamon Keto Muffins
These moist and flavorful muffins combine the natural sweetness of apples with the warmth of cinnamon, all while staying within keto guidelines.
Ingredients:
– 2 cups almond flour
– 1/2 cup coconut flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/2 cup diced apples (about 1 medium apple)
– 1 tsp ground cinnamon
– 1/2 tsp baking powder
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine almond flour, coconut flour, and granulated sweetener.
3. In a separate bowl, whisk together melted butter, eggs, diced apples, cinnamon, and baking powder.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 18-20 minutes
Chocolate Peanut Butter Keto Muffins
Satisfy your cravings with these rich, chocolatey muffins infused with the nutty goodness of peanut butter. Perfect for a keto diet or low-carb lifestyle.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/2 cup melted unsalted butter
– 1/2 cup creamy peanut butter
– 1/2 cup cocoa powder
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Line a 6-cup muffin tin with paper liners.
2. In a medium bowl, combine almond flour, coconut flour, and granulated sweetener.
3. In a large bowl, whisk together eggs, melted butter, peanut butter, cocoa powder, vanilla extract, and salt until smooth.
4. Add the dry ingredients to the wet ingredients and mix until well combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Orange Cranberry Keto Muffins
These moist and flavorful muffins are perfect for a low-carb breakfast or snack, combining the sweetness of orange with the tartness of cranberries.
Ingredients:
– 3 large eggs
– 1/2 cup almond flour
– 1/4 cup coconut flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup melted butter, cooled
– 1 cup heavy cream
– 1 tablespoon orange zest
– 2 tablespoons freshly squeezed orange juice
– 1/2 cup dried cranberries
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together eggs, almond flour, coconut flour, granulated sweetener, baking powder, and salt.
3. Add melted butter, heavy cream, orange zest, and orange juice to the dry ingredients. Whisk until smooth.
4. Fold in dried cranberries.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Maple Pecan Keto Muffins
Satisfy your sweet tooth with these scrumptious maple pecan keto muffins, perfect for a low-carb breakfast or snack.
Ingredients:
– 3 large eggs
– 1/2 cup (60g) melted coconut oil
– 1/2 cup (60g) almond flour
– 1/4 cup (30g) granulated sweetener (such as Swerve or Erythritol)
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup chopped pecans
– 2 tbsp pure maple syrup
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together eggs, melted coconut oil, almond flour, sweetener, baking powder, and salt.
3. Stir in chopped pecans, maple syrup, and vanilla extract.
4. Divide the batter evenly among the muffin cups.
5. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
6. Allow to cool completely before serving.
Cooking Time: 18-20 minutes
Espresso Chocolate Keto Muffins
A rich and decadent treat that combines the bold flavors of espresso and dark chocolate with the convenience of a keto-friendly muffin.
Ingredients:
– 2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/2 cup melted coconut oil
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon instant espresso powder
– 1/2 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine almond flour, sweetener, eggs, and melted coconut oil. Mix until smooth.
3. Add cocoa powder, espresso powder, vanilla extract, and salt. Mix until well combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-22 minutes or until tops are set.
Cooking Time: 20-22 minutes
Summary
Get ready to indulge in 20 scrumptious keto muffin recipes that are easy to make and packed with flavor! From classic blueberry and chocolate chip to creative combinations like peanut butter swirl and strawberry cheesecake, there’s something for everyone. Each recipe uses low-carb ingredients like almond flour, coconut flour, and cream cheese to keep the calorie count in check. Whether you’re a seasoned keto enthusiast or just starting out, these delicious muffins are sure to satisfy your cravings and keep you on track with your diet. Try one (or two, or three…) today!