These keto muffins are soft, tender and come together easily in just one bowl. They’re paleo-friendly, low carb, gluten-free, sugar-free and perfect for breakfast or a mid-day snack!
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Easy Keto Muffins
Looking for a classic bakery style muffin for breakfast but trying to cut back on carbs? These keto muffins are soft, fluffy and the perfect low carb breakfast or afternoon snack. They’re also sugar-free, gluten-free, grain-free, dairy-free and easily fit into a low carb keto diet or lifestyle. Plus, this keto muffin recipe is easy to make ahead and uses the same base as our keto blueberry muffins.
Ingredients you need to make low carb muffins
These almond flour muffins come together easily in just one bowl and you can make a double batch ahead of time for meal prep to enjoy throughout the week!
- Almond Flour: Be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- Baking Powder along with 1/2 tsp Baking Soda: this combination of leavening powders work together to help the muffins rise.
- Vanilla extract, cinnamon and salt: makes the muffins delicious and enhances the flavors of the other ingredients.
- Monk fruit sweetener: a low-glycemic sugar-free sweetener that resembles the taste of cane sugar but is keto-friendly, diabetic-friendly and paleo friendly. If you don’t have monk fruit sweetener, you can swap with another low carb sweetener such as like SWERVE or erythritol. And if you are not low carb, coconut sugar would work as well for paleo muffins.
- Ghee OR melted coconut oil: makes the muffins tender and moist (you can also use unsalted butter if you’re not paleo)
- Eggs: help to give the cake structure and bind everything together.
- Almond milk: or any other milk of your choice (if not dairy-free you can use 3/4 cup heavy whipping cream)
OPTIONAL ADD-INS: sugar-free dairy-free chocolate chips such as Lily’s OR chopped pecans or walnuts
How to Make Keto Muffins
To make these gluten free muffins:
- PREHEAT THE OVEN: Preheat your oven to 350 F.
- PREPARE MUFFIN PAN: Line a muffin tin with silicone or parchment paper liners. Lightly grease with nonstick cooking spray.
MIX THE DRY INGREDIENTS: Add the almond flour, monk fruit sweetener, baking powder, baking soda, salt and cinnamon into a large mixing bowl. Whisk until combined.
POUR IN WET INGREDIENTS: Add the melted ghee, almond milk, eggs and vanilla and stir until just incorporated. Gently fold in optional add-ins if using.
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- FILL MUFFIN PAN: Divide muffin batter evenly among muffin tins.
- BAKE: Bake at 350 F until the tops are golden, and a toothpick comes out clean – about 17-19 minutes. Allow to cool about 5-10 minutes before serving or transferring to a wire rack.
Be sure to watch the video below to see how easy these delicious paleo muffins are to make!
Muffin Variations and add-ins
- Craving some chocolate? Add some dairy-free chocolate chips for keto chocolate chip muffins.
- Do you like Coffee Cake Muffins – Make a cinnamon sugar coating with a mixture of golden monk fruit sweetener and cinnamon and sprinkle on the top for delicious keto cinnamon muffins
- Missing banana bread? Swap out the vanilla extract with banana extract and add some chopped walnuts for keto banana muffins
- Are you a lemon lover? Add lemon juice and lemon zest for Keto Lemon Muffins
- Want to add more protein to your diet? Swap out some of the almond flour with protein powder for an extra boost of protein or serve with a smear of peanut butter, almond butter or sunflower seed butter.
Can Keto Muffins be frozen?
Yes, the great thing about these gluten free muffins is you can make them ahead and freeze them to enjoy throughout the week. Allow the almond flour muffins to cool completely then put them in an airtight freezer bag and freeze for up to three months.
Thaw them on the counter for 2-3 hours or overnight in the refrigerator, then bring the muffins to room temperature or warm them up in the microwave.
Are muffins keto?
Bakery style muffins are usually made with all purpose flour and granulated sugar which is high in carbs so they do not typically fit into a low carb keto diet. Since this low carb muffin recipe is sugar-free and uses almond flour, it can be enjoyed moderately by friends and family that are diabetic or those that are following a grain-free lifestyle.
Are keto muffins healthy
As long as you’re not eating the entire batch in one sitting, paleo muffins can definitely fit into a health lifestyle.
The nutritional info for one keto muffin is:
- 208 calories
- 3g Net Carbs = 6g total carbs – 3g fiber
- 7g protein
- 17g fat
More delicious low carb recipes you might like:
Low Carb Keto Chocolate Muffins
Gluten Free Keto Muffin in a Mug
These keto muffins are soft, tender and come together easily in just one bowl. They're low carb, gluten-free, sugar-free and perfect for breakfast or a mid-day snack!
- 1 1/2 cups super fine almond flour
- 1/3 cup monk fruit sweetener OR coconut sugar for paleo
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/8 tsp fine sea salt , optional but helps to balance out the sweetness
- 3 tablespoons ghee OR coconut oil , melted (can also sub with butter if not paleo)
- 2 tablespoons unsweetened almond milk , (can also sub with heavy cream if not paleo)
- 2 large eggs , room temperature
- 1 tsp vanilla extract
- 1/3 cup sugar-free vegan chocolate chips , we use Lily's Sweets
- 1/4 cup chopped walnuts OR pecans
Preheat oven to 350 F. Line a muffin pan with 6 silicone or parchment paper liners. Lightly grease liners with nonstick cooking spray to ensure no sticking.
In a large mixing bowl, add the almond flour, sweetener, baking powder, baking soda, salt and cinnamon. Whisk until combined.
Add the melted ghee, almond milk, eggs and vanilla and stir until just incorporated. Gently fold in optional add-ins if using.
Fill each muffin cup 3/4 full. Top with more chocolate chips if desired. Bake until toothpick comes out clean, about 17-19 minutes.
Recipe Video
Erica -
omg, these were delicious! made them for my dad who is prediabetic and he loved them. thank you
Nellie -
Yum, these came out delicious! My husband even asked me to make another batch today and he is not keto. Thanks for a great recipe.
Vivian -
These were so good and easy to make! Thank you!
Marina -
Wow, just made these last night and they are all gone already. So good and even my boyfriend couldn’t tell they were healthy.Thanks! Making another batch now 🙂