Keto Muffins

My 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.

Muffins and baked goods may seem like they are a no-no on a low carb diet. That’s where my low carb muffins come into play.

I was inspired by my keto cinnamon rolls and transformed their flavor and texture into an ultra-fluffy, delicious muffin. Yes, I’m skipping the sugar and the flour, but with the right swaps, these taste like something from a bakery!

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make keto muffins
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More keto muffin recipes
8. Keto Muffins (Recipe Card)

Why I love this recipe

• Just one bowl. Because let’s be real. Less mess = more muffins.
• Quick and easy. I guarantee you’ll have these muffins on the table in under 15 minutes.
• 6 simple ingredients. And they happen to be dairy-free and egg-free, too.

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.

Arman’s recipe tips

• 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.

Frequently asked questions

More keto muffin recipes

• Almond flour muffins
• Coconut flour muffins
• Almond flour blueberry muffins
• Keto pumpkin muffins
• Keto lemon blueberry muffins

Originally published February 2018, updated and republished April 2024