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These keto muffins are super moist and fluffy and bake in just 15 minutes! They make a fabulous low carb dessert.
Want more keto desserts? Try my keto donuts, keto chocolate chip cookies, and keto pound cake.
Craving muffins but watching your carbs? My keto muffin recipe ticks all the boxes.
I was inspired by my keto cinnamon rolls and transformed their flavor and texture into ultra-fluffy, delicious muffins!
Table of Contents
Why I love this recipe
- Just one bowl. So clean up is a breeze.
- Quick and easy. The bake time for these muffins is less than 15 minutes.
- 100% sugar-free and dairy-free. These also happen to be egg-free, too!
- 6 ingredients. Count them yourself.
Ingredients needed
- Almond flour. Always use superfine or blanched almond flour, not almond meal. The latter tends to yield a more earthy and drier texture.
- Vanilla protein powder. I like to use a flavored protein powder as it adds sweetness to the muffins. If you use unflavored protein powder, you’ll need to add some allulose, monk fruit sweetener, or some keto maple syrup.
- Baking powder. Helps the muffins rise.
- Cinnamon. Adds some lovely flavor.
- Almond butter. Smooth and drippy almond butter with no added sugar. You can swap this out for another nut or seed butter, like tahini or peanut butter.
- Unsweetened applesauce. Adds moisture to the muffins with very few calories. Pumpkin puree and mashed banana can be substituted (although the latter will add extra carbs).
- Coconut oil. Measured in its melted state. If you don’t want any coconut flavor, use refined coconut oil.
- Glaze. A combination of keto powdered sugar and water or milk.
How to make keto muffins
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the muffin batter. Whisk together the dry ingredients and mix well. Add the wet ingredients and mix until a smooth batter remains.
Step 2- Bake the muffins. Distribute the muffin batter amongst a 12-count muffin tin and bake for 12-15 minutes or until a toothpick comes out clean.
Step 3- Add the glaze. Once the muffins cool completely, drizzle the glaze over the top.
Protein powder tips
Choosing the right protein powder is imperative for these low carb muffins, as using a non-specified one can really alter the taste. Protein powder muffins can really be hit or miss, so be sure to use the ones below for the perfect recipe.
- Brown rice protein powder (vegan and gluten-free)- Brown rice protein powder provides a fantastic texture, similar to flour. It doesn’t try out the muffins, either.
- Casein protein powder (keto and gluten-free)- This is my favorite protein powder to use any baking recipe. It is super thick and creamy and requires more liquid than other protein powders.
- Paleo protein powder– This is the best protein powder to use for those following a strict paleo or keto diet.
Please note I don’t really like the texture without protein powder, but some readers have made my other protein muffin recipes without it with success. I cannot vouch for the outcome myself.
Recipe tips and variations
- Do not over-bake. These muffins continue baking as they cool down, so remove them from the oven once a toothpick comes out ‘just’ clean.
- Glaze once cooled. Adding the glaze to still-warm muffins will see the muffins sink in the center. Only glaze the muffins once they are completely cool.
- Add mix-ins. Chocolate chips, shredded coconut, and fresh berries are all fabulous options to add to the batter.
Storage instructions
To store: Leftover muffins will keep well at room temperature in a sealed container for up to two days. For the best flavor and texture, the muffins will keep well for up to five days.
To freeze: Place the muffins in a ziplock bag and store them in the freezer for up to 6 months.
More keto muffin recipes
- Almond flour muffins
- Coconut flour muffins
- Almond flour blueberry muffins
- Keto pumpkin muffins
- Keto lemon blueberry muffins
Keto Muffins
Video
Ingredients
- 1/2 cup almond flour
- 1/2 cup vanilla protein powder 32-34 grams per scoop
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 1/2 cup almond butter or any nut or seed butter
- 1/2 cup applesauce can sub for pumpkin or mashed banana
- 1/2 cup coconut oil
For the glaze
- 1 teaspoon milk
- 1/4 cup powdered sugar substitute
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 180C/350F and line a 12-count muffin tin with muffin liners and set aside. This can also be made using a mini muffin tin.
- In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until fully incorporated.
- Evenly distribute the cinnamon roll muffin batter evenly amongst the muffin liners. Bake for 10-15 minutes, checking around the 10 minute mark by inserting a skewer in the center and seeing if it comes out clean. If it does, muffins are done. Allow to cool in pan for 5 minutes, before transferring to a wire rack to cool completely.
- Once cooled, prepare your cinnamon roll glaze by combining all ingredients and mixing until combined. Drizzle over the muffin tops and allow to firm up.
Notes
Nutrition
Originally published February 2018, updated and republished April 2024
Nailed it!😂 They are completely flat and a bit gritty. Not sure what happened. I added two raspberries per muffin but didn’t think would impact rising. Bummer.
What is the equivalent of “scoop” for the protein powder? My bag does not have a scoop? Also, the brown rice protein powder I have says Protein 17g per 3 tbsp, will this be ok? (Organic sprouted raw brown rice protein powder by North Coast Naturals)
Usually 1/4 cup is a standard serving (32 grams)
can i do without the protein powder?
Not that I’ve tried. You are better off making one of my keto muffins instead.
the best low carb muffins recipe I’ve ever made- they tasted like real muffins!
We love those muffins! We have been baking them now regularly.
They hold well together, don’t fall apart . But I have a question for you: they rise while baking but when I cool them down the middle of the muffin sinks in. What do I do wrong?
Hi! It sounds like it’s the protein powder brand that is causing that but there is a way to rectify it!
Next time you bake it, turn up the oven heat to close to 400F for the first 5 minutes for the muffins to rise, then quickly drop it back to normal temperature.
Can I use vegan pea protein powder in these cinnamon roll muffins?
JUSt made these- they were perfect. Everyone who is saying they have issues with it must not be using the right protein powder- that is key!
So glad to hear that- Yes the protein powder makes a big difference!
Hello! I just made these last night and i used Casein powder. And they sunk, and weren’t like the picture. Would you say it’s the brand of Casein powder that was the issue? I used a different brand than you suggested. Could that be the problem, you think?
Hi Angela- It does sound like that. Different brands of casein yield different textures, and this one tends to be a favourite one 🙂
Is it possible not to add the protein powder? Thx
I haven’t tried it myself but feel free to experiment and see 🙂
how much is 2 scoops of protein powder? I bought mine from bulk store so I’m not sure how much to add?
Hi Wendy, start with 30 grams per scoop!
We have four in our family so I usually double recipes. I made the recipe as it states except I added a teaspoon of cloves and since it was doubled and looked more like crumbles I added 5 eggs. They are wonderful family thinks they were the best cake so far. Thank you for the recipe. I think in the future I will continue to add the eggs the consistency and texture were excellent and nice spice. I also used peanut butter next time I will try almond butter
Thank you so much for the feedback!