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My easy keto breakfast muffins are soft, fluffy, and loaded with chocolate. My family has one for every breakfast! They’re gluten-free, sugar-free, and only 2 grams of net carbs.
If you’re on the hunt for more keto muffin recipes, try my keto lemon blueberry muffins, keto pumpkin muffins, or keto banana muffins next.
Table of Contents
‘Keto’ and ‘muffins’ may seem like two words that don’t belong together, and normally, I’d say you’re right, but these muffins are another story.
For this recipe, I wanted something that had the texture of a soft and fluffy keto muffin but with the rich and bold flavors of keto brownies. You guys, this ticks those boxes, and my family is rightly obsessed!
Why I love this recipe
- Fun to customize. I was in a raspberry mood when I wrote this recipe, but of course, you can omit the raspberries or swap them with other mix-ins to change the flavor. I’ll leave you with plenty of suggestions.
- Freezer-friendly. I like to freeze extra muffins for whenever I have a late-night craving for something sweet. They reheat in 15 seconds and taste just as fresh as day one.
- Healthy enough for breakfast. They’re made with almond flour and pumpkin puree, which means they’re full of fiber, and the chocolate pairs perfectly with a cup of keto coffee!
Key ingredients
- Almond flour. My preferred grain-free flour that yields a tender crumb and fluffy bite. I suggest using blanched almond flour over almond meal, as the latter can make for crumbly muffins.
- Cocoa powder. Use Dutch-processed cocoa powder that’s been sifted to remove clumps.
- Baking powder and baking soda. I used both leavening agents for maximum rise.
- Pumpkin puree. To bind the dry ingredients and add moisture. Make sure to use puree and NOT pumpkin pie filling, which has tons of sugar and flavorings. When in doubt, you can always make pumpkin puree from scratch.
- Keto maple syrup. I like to make homemade keto maple syrup, though the Lakanato brand also works well.
- Eggs. Use large room temperature eggs.
- Vanilla extract. A must for muffins.
- Sugar-free chocolate chips. Optional, for added chocolate flavor.
- Raspberries. Another optional mix-in. These can be fresh or frozen and thawed.
How to make keto breakfast 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- Prep. Preheat the oven, line a muffin tin with muffin liners, and grease with cooking spray.
Step 2- Mix. Combine the dry ingredients in a bowl. Combine the wet ingredients in a separate large mixing bowl. Add the dry to the wet and stir to combine. Fold in the mix-ins.
Step 3- Bake. Pour the batter into the muffin tin, top with reserved mix-ins, and bake until a toothpick inserted comes out clean. Let them cool briefly before enjoying.
Arman’s recipe tips
- Don’t overfill the muffin tin. I try to only fill the muffin pan ¾ of the way with batter since the muffins will expand quite a bit.
- Egg-free. Make flax eggs by combining 1 tablespoon of ground flaxseed with 3 tablespoons water (per egg). Or, try another one of my egg substitutes.
Frequently asked questions
Yes, if you only want to make a half dozen muffins, cut the recipe in half.
No, I wouldn’t recommend using coconut flour because it is much more absorbent than almond flour and won’t yield the proper consistency. Try my coconut flour muffins instead and substitute keto honey.
Keto Breakfast Muffins
Ingredients
- 2 cups blanched almond flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup pumpkin puree
- 2/3 cup keto maple syrup Can substitute this for maple syrup or agave nectar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup keto chocolate chips Optional
- 1/2 cup raspberries Optional
Instructions
- Preheat the oven to 180C/350F. Place 12 paper cupcake/muffin liners in a 12-count muffin tin. Lightly grease it to ensure muffins don't stick.
- In a large mixing bowl, add the almond flour, cocoa powder, baking powder, and baking soda. In a separate bowl, add the pumpkin puree, maple syrup, eggs, and vanilla and mix together. Combine the wet and dry ingredients, before folding through your chocolate chips and raspberries, if using them.
- Evenly distribute the muffin batter amongst the 12-muffin pans. Top with extra raspberries and chocolate chips and bake for 20-25 minutes, or until a skewer comes out just clean.
- Remove muffins from the oven and let cool in the muffin tin for 10 minutes, before carefully removing and placing on a cooling rack.
I made these today and DAMNNN what a revelation. I only had 1 and 2/3 cups of the almond flour left, and subbed in 1/3 cup of raw unsweetened shredded coconut bits and SO GOOD. Consistency almost like a brownie, unreal. No chocolate chips and just put one raspberry on top of each muffin, and they were chocolatey and jammy and freaking delish. This site rocks thanks for the great inspiration!
Pumpkin puree is the best substitute for eggs I know it.
Hi Arman! This sounds absolutely divine! I have run into a slight problem though, I do not have pumpkin puree right now. Is there any substitute? Thanks. 🙂
You could try applesauce or mashed banana 🙂
Does the recipe really use 220 grams of maple syrup?
Nope, it uses sugar free maple syrup!
Wow, these muffins look scrumptious! I have to try this recipe with flax eggs or an egg replacer. Would you recommend only using fresh raspberries instead of frozen to not add extra moisture or bleeding of the berries, or would this not be an issue for the frozen raspberries?