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My keto muffins are super moist and fluffy, and bake up in just 15 minutes. They need just six low-carb ingredients, and you can customize the flavor to your liking.
If you thought muffins were a no-go on a keto diet, think again. My low carb muffins look and taste like actual bakery-style muffins, but skip the sugar and wheat flour.
I was inspired by my keto cinnamon rolls and transformed their flavor and texture into an ultra-fluffy, delicious muffin. I use a combination of almond flour and protein powder to mimic flour, and a mixture of applesauce and nut butter to add richness and moisture. Bonus? These don’t need any eggs!
Why I love this low carb muffins recipe
- Made in the blender. 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.
- Easy to customize. Treat this muffin batter as a blank canvas. Use it to make choc chip muffins, blueberry muffins, or peanut butter muffins.
Key Ingredients
Find the printable recipe with measurements below.
- 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.
- 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 prefer no coconut flavor, use refined coconut oil.
- Glaze. A combination of keto powdered sugar and water or milk.
How to make keto muffins
Step 1- Make the muffin batter. Blend all the ingredients until smooth.
Step 2- Assemble. Distribute the muffin batter evenly among a 12-count muffin tin.
Step 3- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
★★★★★ REVIEW
“Made this recipe precisely according to instructions! It’s a keeper! Perfect!” – Emily
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.
- Use the right protein powder. I find casein protein powder or brown rice protein powder to be best for baking. Whey protein will work, but you’ll need to keep a firm eye on the muffins and ensure they don’t overbake (whey protein tends to dry out baked goods).
- Glaze once cooled. Adding the glaze to still-warm muffins will cause the muffins to sink in the center. Only glaze the muffins once they are completely cool.
- Add mix-ins. Sugar free 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
You can, but you’d need to reduce the baking time by 5 minutes and keep a firm eye on them. In recipe testing, they went from fluffy and dome-shaped to flat and dense within minutes.
You can, but it will only make the muffins more dome-shaped than they are already. I’ve specifically created this recipe to be eggless.
More low carb muffin recipes
- Almond flour muffins
- Coconut flour muffins
- Almond flour blueberry muffins
- Keto pumpkin muffins
- Keto lemon blueberry muffins
If you tried this Keto Muffins recipe, please leave a star rating and comment. It helps others thinking of making this.
Keto Muffins
Video
Ingredients
- 1/2 cup almond flour
- 1/2 cup vanilla protein powder
- 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.
- Add the almond flour, protein powder, baking powder, cinnamon, almond butter, applesauce, and coconut oil to a blender. Blend until smooth.
- Evenly distribute the muffin batter 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.
Made this recipe precisely according to instructions! It’s a keeper! Perfect!
Is the batter supposed to be a little thick? I’ve made them twice now, and the batter is on the thicker side. However, they taste great.
Also, I get 7 muffins from the 1/2 cup measurements instead of 12, but I suppose that my molds are a little bit bigger. So the calories are a little off for me, but still, all good.
Wonderfull recipe.
Definitely need to buy almond flour!
So light and fluffy! Just love them, really do. I use this recipe a lot when expecting
visitors.