Keto Breakfast Muffins
My keto breakfast muffins recipe make a wholesome, healthy, and delicious breakfast that has just 2 grams of carbs.
Servings 12 servings
Calories 157kcal
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. The batter will be thicker than traditional muffin batters.
- Evenly distribute the muffin batter among 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 and the tops feel lightly springy to the touch.
- Remove muffins from the oven and let cool in the muffin tin for 10 minutes, before carefully removing and placing on a cooling rack.
Notes
TO STORE: Store leftover almond flour muffins in an airtight container at room temperature for 2-3 days or in the fridge for up to 2 weeks.
TO FREEZE: Place leftovers in a freezer bag and freeze for up to 6 months. Thaw overnight in the fridge or microwave for 10-15 seconds to reheat.
Nutrition
Serving: 1serving | Calories: 157kcal | Carbohydrates: 7g | Protein: 6g | Fat: 12g | Sodium: 124mg | Potassium: 117mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3228IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg | NET CARBS: 2g