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Keto Blueberry Muffins

These Keto Chooclate Muffins are easy to make and the perfect breakfast or delicious snack for on the go. Sugar, free, gluten free & bake up soft, moist and tender with low carb and paleo-friendly ingredients.

Course Breakfast
Cuisine American
Keyword blueberries, bluebery muffins, breakfast, healthy muffins, keto, low carb, muffins, paleo
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6 regular sized muffins
Calories 190 kcal
Author Kelly

Ingredients

Instructions

  1. Preheat oven to 350 F.  Line a muffin tin with 6 silicone or parchment paper liners. 

  2. In a large mixing bowl, whisk together the eggs, sweetener, melted coconut oil, almond milk, vinegar and vanilla until smooth.

    Add the almond flour, cocoa powder, baking soda and salt and stir until combined. Fold in sugar-free chocolate chips.

  3. Divide muffin batter evenly among muffin tins. Smooth the top and add one or two more chocolate chips along with shredded coconut, if using.

  4. Bake at 350 F until the tops are golden, and a toothpick comes out clean – about 15-17 minutes. Allow to cool about 5-10 minutes before serving or transferring to a wire rack.

Recipe Notes

* You can also fill the batter into a mini muffin tin to make 12 regular sized muffins - bake for 11-13 minutes.

Nutrition Facts
Keto Blueberry Muffins
Amount Per Serving (1 muffin)
Calories 190 Calories from Fat 162
% Daily Value*
Fat 18g28%
Carbohydrates 7g2%
Fiber 3g12%
Sugar 1g1%
Protein 7g14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.