Ever crave a sweet breakfast keto recipe? These keto breakfast muffins made with almond flour will tick ALL your boxes! Low Carb, flourless and made with no sugar!
Sweet Keto Breakfast Muffins
A recipe for keto breakfast muffins that are NOT egg muffins have been one of my most requested recipe for ages!
As someone who enjoys healthy breakfast choices that AREN’T eggs, I was more than game for it!
It took a few tries to come up with perfect keto muffins that tasted delicious, and the result was something pretty stellar. The texture of these breakfast muffins is a cross between a brownie and a muffin- Moist and fluffy on the inside, tender on the outside!
Keto Breakfast Muffins with Almond Flour
When it comes to keto baking, I often use either coconut flour or almond flour.
I opted to use all almond flour this time, as I love how it yields a lighter texture, perfect for fluffy muffins!
Almond flour, often referred to as almond meal, is simply ground up almonds. It can come in various forms, including blanched almond flour (without the skins) and traditional almond flour (with the skins intact).
If you own a good quality food processor or high-speed blender, you can easily make your own- Simply blend or process until a crumbly texture remains. Be wary though, you don’t want to over blend it, otherwise you’ll be left with almond butter.
Can you eat muffins on keto?
With so many options available, you CAN eat muffins on keto. You can also eat brownies, cake, cookies, and blondies too.
But these muffins are perfect for breakfast- They are super low carb, sugar free and grain free, suitable for a ketogenic diet.
These muffins are also a fantastic excuse to enjoy chocolate for breakfast. You can also make some other delicious variations for them too.
Try these AMAZING Keto Recipes (that even non-keto readers are OBSESSED with!)
How to make keto breakfast muffins
These keto breakfast muffins are SO easy to make and need just one bowl. I wanted to make these chocolate raspberry muffins, so used raspberries, but check out below for other substitutions and ideas!
You’ll start by combining all the dry ingredients in a large mixing bowl. In a separate smaller bowl, whisk together your wet ingredients. Combine the two, before folding in your raspberries and chocolate chips.
Divide the mixture amongst the muffin tins and bake for 20-25 minutes, until the tops are cooked and the center comes out clean (when checked with a toothpick!).
Be sure to allow the muffins to cool in the pan completely, before transferring to a wire rack to cool completely.
Can you make these keto breakfast muffins without eggs?
These keto breakfast muffins can be made completely vegan, by subbing out the 2 eggs for 2 flax eggs.
Combine 2 tablespoons of ground flaxseed with 5 tablespoons of water, until a gel is formed.
Keto Breakfast Muffin Ideas
- Keto Chocolate Muffins with Cream Cheese: Pour half the batter into the lined muffin tin, add 1 tablespoon of your favorite cream cheese and add the other half of the batter.
- Peanut Butter Chocolate Muffins: Add swirls of smooth peanut butter on top of the muffins.
- White Chocolate Raspberry Muffins: Add sugar free white chocolate chips, omitting the dark chocolate chips.
- Strawberry Chocolate Muffins: Sub out the raspberries for strawberries.
Can you freeze keto breakfast muffins?
Easily freeze these breakfast muffins for quick grab-and-go breakfasts or part of a keto breakfast meal prep.
Wrap muffins individually in parchment paper or plastic wrap, and store in a ziplock container. They will keep fresh for up to 6 months.
Remember, keto breakfast muffins must be stored in the fridge, to avoid spoilage.
I hope you enjoy these delicious keto breakfast muffins. For anyone who loves a sweet breakfast, these muffins prove that you CAN enjoy keto breakfasts (and paleo too!) that aren’t eggs.
Keto Breakfast Muffins
- 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 See post for vegan option
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips of choice Optional
- 1/2 cup raspberries Optional
- 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 your dry ingredients and mix well. In a separate bowl, add your wet ingredients 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.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
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?
Does the recipe really use 220 grams of maple syrup?
Nope, it uses sugar free maple syrup!
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 🙂