Keto Breakfast Muffins

My keto breakfast muffins recipe make a wholesome, healthy, and delicious breakfast that has just 2 grams of carbs.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 20

Servings servings

Calories 157kcal

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.
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.

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.

Variations

Chocolate and cream cheese muffins. Pour half of the batter into the tin, followed by 1 tablespoon of cream cheese, then the remaining batter.

Peanut butter chocolate muffins. Swirl ¼ cup of peanut butter into the muffin batter.

White chocolate raspberry muffins. Use sugar-free white chocolate and substitute the cocoa powder for additional almond flour.

Strawberry chocolate muffins. Swap the raspberries for strawberries.

Chocolate walnut muffins. Swap raspberries for walnuts (pecans work great, too).