Keto Muffins

These keto muffins are quick and easy to make right in the blender. They are moist, fluffy, and easy to customize. Watch the video below to see how I make this in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 112kcal

Author Arman Liew

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.

Video

Notes

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.

Nutrition