My easy keto breakfast muffins are soft, fluffy, and loaded with chocolate. My family loves them as a quick, sweet breakfast or snack, and they’re gluten-free, sugar-free, and only 2 grams of net carbs each.

When developing this recipe, I wanted something with the texture of a soft, fluffy keto muffin but with the rich, chocolate flavor of a keto brownie. Thankfully, these muffins tick both boxes, and my family is completely obsessed with them.

They’re soft, fluffy, and filling enough to keep you satisfied all morning. The key to keeping the muffins moist was finding the right moisture-binding ingredient for the batter. I initially tested Greek yogurt, but found that it made the crumb slightly rubbery. Swapping it for pumpkin puree (yes, not just for Thanksgiving) helped the muffins hold their shape better while also giving them a softer, more tender crumb. 

Table of Contents

1. Why I love this recipe
2. Key ingredients
3. How to make keto breakfast muffins
4. Arman’s recipe tips
5. Frequently asked questions
6. Keto Breakfast Muffins (Recipe Card)
7. More keto muffin recipes

Why I love this recipe

• Easy to customize. I was in a raspberry mood when I created this recipe, but you can swap them for other mix-ins depending on what you have on hand. I’ve included plenty of flavor ideas below.
• 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.
• Soft, fluffy, and satisfying enough for breakfast or snacking. The combination of almond flour and pumpkin puree keeps the muffins tender without making them dense or dry.

Key ingredients

Here’s what goes into low carb breakfast muffins, along with my kitchen notes. Full measurements are in the recipe card below.

• Almond flour. My preferred grain-free flour for a tender crumb and a fluffy texture. I recommend blanched almond flour over almond meal, which can make the muffins more crumbly.
• Cocoa powder. Use sifted Dutch-processed cocoa powder for the richest chocolate flavor and smoothest batter.
• Baking powder and baking soda. I used both leavening agents for maximum rise and structure.
• 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. Room-temperature eggs to mix into the batter more evenly.
• Vanilla extract. Enhances the chocolate flavor and rounds out the sweetness.
• Sugar-free chocolate chips. Optional, but they make the muffins even more chocolatey.
• Raspberries. Another optional mix-in. These can be fresh or frozen and thawed. 

How to make keto breakfast muffins

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. 
• If the batter feels too thick, add a splash of milk. Different brands of almond flour and cocoa powder can affect the consistency of the batter. 
• Don’t overbake the muffins. They continue to cook as they cool, so remove them from the oven once the tops are set and a toothpick comes out mostly clean. 
• Egg-free. Make flax eggs by combining 1 tablespoon of ground flaxseed with 3 tablespoons of water (per egg). Or, try another one of my egg substitutes. 

Frequently asked questions

More keto muffin recipes

• Keto lemon blueberry muffins
• Keto pumpkin muffins
• Keto banana muffins