These delicious Keto almond flour muffins taste just like a vanilla cupcake! They are low carb and super healthy with only 3 net carbs. They are also completely sugar free with no banana! I also provide instructions for chocolate chip and blueberry muffins.
Almond flour is a major component in low carb and gluten free baking. Sometimes it can be hard to get a baked good right the first time so, usually, there is a lot of testing with recipes! These Almond Flour Muffins were no exception, but the reward is so delicious!
I use almond flour a lot in my muffin recipes. Please check out my keto blueberry muffins, Keto chocolate chip muffins, keto banana nut muffins, keto pumpkin cheesecake muffins, and Keto breakfast muffins!
HOW TO MAKE ALMOND FLOUR MUFFINS
In a large bowl, combine the almond flour, baking soda, salt, and sweetener. Now we can add in the yogurt, vanilla, and beaten eggs. This is the basic batter for our muffins.
Now you can mix in the sliced almonds, blueberries, or chocolate chips if you are adding those.
I use a scoop to get the batter into the lined muffin cups (that I also sprayed with cooking spray). This made exactly 12 almond flour muffins.
As you can see from the photo, I put my sliced almonds on top of the muffins. The second time I mixed them in. Either way was delicious!
I baked these in a 400F oven until a toothpick came out clean. This took about 20 minutes.
A FEW NOTES ABOUT THESE MUFFINS
- I used fat free greek yogurt to make these more weight watchers friendly. You could use sour cream but keep in mind, greek yogurt actually has less carbs than sour cream.
- The sweetener I used was monkfruit from Lakanto. You could also use Swerve, or another granular sweetener that is a 1 for 1 substitute with sugar. You could even use sugar if you want! Of course, that would increase the weight watcher points and the carb count.
- These muffins have a delicious vanilla flavor and I added sliced almonds to give them some texture. These would also be really good with fresh blueberries mixed in!
- I have started weighing my almond flour as opposed to using measuring cups. This yields a much more consistent baked good. These almond flour muffins use 280g of almond flour.
HOW TO FREEZE THESE ALMOND FLOUR MUFFINS
Remove the muffins from the muffin tin and let cool completely on a sheet tray. Place the sheet tray with the muffins into the freezer for 2 hours to flash freeze. Remove from the freezer and place the muffins in a freezer container or bag. Keep frozen for up to 3 months. When you are ready to eat, remove as many as you need from the freezer and let thaw on the counter for a few minutes.
Almond Flour Muffins - Chocolate Chip, Blueberry, or Vanilla
INGREDIENTS
- 2 1/2 Cups Almond Flour (280g) (click here to see my favorite brand on Amazon)
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 Cup Granular Sweetener (Click here to see my favorite on Amazon)
- 3 Large Eggs, beaten
- 8 ounces Fat Free Greek Yogurt
- 2 teaspoons Vanilla extract
- 1/3 Cup Sliced Almonds Optional
- 1 Cup Blueberries Optional
- 1 Cup Sugar free Chocolate Chips (Click here to see my favorite brand on Amazon) Optional
INSTRUCTIONS
- Pre-heat the oven to 400F and line a 12 cup muffin pan with liners. Spray the inside of the liners with cooking spray.
- In a large mixing bowl, combine the almond flour, baking soda, salt, and sweetener. Now add in the beaten eggs, greek yogurt, and vanilla extract. Finally, fold in the sliced almonds, chocolate chips, or blueberries.
- Scoop the batter into the muffin cups evenly using a scoop. Bake in the oven for 20 minutes or until a toothpick comes out clean.
WATCH HOW TO MAKE IT
JENNIFER'S TIPS
- I used fat free greek yogurt to make these more weight watchers friendly. You could use sour cream but keep in mind, greek yogurt actually has less carbs than sour cream.
- The sweetener I used was monkfruit from Lakanto. You could also use Swerve, or another granular sweetener that is a 1 for 1 substitute with sugar. You could even use sugar if you want! Of course, that would increase the weight watcher points and the carb count.
- These muffins have a delicious vanilla flavor and I added sliced almonds to give them some texture. These would also be really good with fresh blueberries mixed in!
- I have started weighing my almond flour as opposed to using measuring cups. This yields a much more consistent baked good. These almond flour muffins use 280g of almond flour.
Evangeline says
These are delicious. I made half the batch with blueberries and half with almonds. Both were wonderful. If you like muffins this recipe is a must have. Enjoy.
Jamie says
Can I substitute yogurt for almond milk?
jenniferbanz says
You mean almond milk for the yogurt? Almond milk is not thick enough
Dawn says
By far the BEST keto muffin recipe I have come across. We love them and cannot wait to change up the flavors.
Gail says
Your recipe calls for baking soda. Is that correct or is it supposed to be baking powder
jenniferbanz says
Baking soda is correct. Baking soda reacts with the acid in the greek yogurt
Donna DelSesto says
I followed the recipe, however min sunk a bit in the middle. I don’t have a kitchen scale and used measuring cups. Could this be why?
Molly says
Do you think I could substitute honey as the sweetener?
jenniferbanz says
No, it would be too much liquid
Sue addington says
I substituted honey for the sweetener. Used a little less than half a cup and they were great!
Tammie Pitman-Belyan says
Hi, doesn’t it make a carb count difference if you use 1 c. of blueberries instead of 1 c. sugar free chocolate chips (depending on brand) or 1/3 c. sliced almonds?
jenniferbanz says
Yes, the blueberries will add to the carb count. I have the blueberry recipe herE: https://jenniferbanz.com/keto-blueberry-muffins
Ritah Holden says
They are the best!!! Thank you!!
Julie Jasz says
Jennifer, have you ever used allulose in your recipes?
jenniferbanz says
I have not but I am wanting to try it!
Adriana says
If I don’t have yogurt and sour cream what else can I use instead?
jenniferbanz says
I am not sure
Light says
Hi Jennifer!
I have tried one other recipe of yours: keto chocolate chip cookies and they were amazing. Well….Beyond amazing because I am a newly diagnosed Type 2 Diabetic. I’ve been good on my new diet, not anything any diabetic shouldn’t have – and I really been wanting a treat. I’ve been looking for alternatives, otherwise, muffins etc would be out completely for me. For my second recipe of yours, I tried almond muffins. OMG talk about heaven on Earth! I forgot to check the muffins mid-point, so they came out just a little browner than it should, but good enough still to eat. I’m the only one in my household with Type 2, so out of one batch, I did three different muffins: banana nut, blueberry and chocolate chip by comparing your three recipes. I used yoiur almond flour muffin as the base, and then according to my exchange list (since each muffin is a serving, I put in just a few chocolate chips, a few berries, and 1-2 whole walnuts chopped for each, which is less than a single serving of those items) and YAYY. Happy dance! I have to watch of course the bad carbs, but also fat and protein, and I tweak whatever recipe according to “the list” (diabetic exchange). Since diagnosis 4 weeks ago, I brought my blood sugar from 270 to near normal ranges (106-109/117 in the am, to my highest, 138 two hours after meals,- it’s stable now) by using the Diabetic Exchange list and Lactos (I’m not insulin dependent), and I dropped 18 pounds hardly trying to in the process. I’m only a few pounds from where they say I should be for a normal weight for my height. I know some keto recipes are not good for some Type 2’s, however, I’m learning how to tweak it. I’ve tried a couple other almond flour recipes from others, which were disasters because the amounts of stuff were off. I do know how to cook. Seeing you make yours, I knew it would come out great, if I didn’t make a couple minor mistakes ( to check midpoint, and to spray the muffin cups). I’m writing this review for others-> if there are other diabetics looking for something a little ‘indulgent’, but that you can tweak a little if need be like I had to, that will come out good, and to tell them, your recipes are easy to tweak. Thank you so much for your channel and all you do. Stay safe, happy, healthy and loved. Laugh too, it helps.
Karen says
OMG these muffins are fantastic!
I added blueberries and they are delicious.
Just made a batch with sliced almonds, but haven’t tried them yet but I’m sure they are delicious.
My husband loves them with the blueberries in them!
Definitely making these again as well.
Thank you for your recipes!!
Dasha says
I just made these muffins! They came out really good! We used erythritol and cinnamon instead of sliced almonds.
Thank you very much!
Winthrop Walker says
Hello, can you substitute the almond flour for coconut flour?
jenniferbanz says
No, coconut flour is not a 1 for 1 substitute for almond flour. You would need to use sunflower seed flour for a nut free version. You can find that on amazon here https://amzn.to/36vLozv
Winthrop Walker says
Ok thanks i made them as specified; tastes good, but will try with sour cream next
Joni says
Hi Jennifer, I’m President of the Canadian Celiac Association -Toronto and over the last 20 years I’ve tried so many recipes for gf breads , buns and muffins and this has to be the easiest and best tasting healthy/ low carb muffin I’ve ever made !!!!! Thank you so so much for this delicious gf recipe. Have you ever tried it with cheese and less sweet more salty? I’m planning on trying that next. Thanks again and I hope you don’t mind me sharing your link with our celiac members.
jenniferbanz says
I am so happy to hear that! I have not tried it with cheese but that sounds amazing!
Iva says
Absolutely loved these muffins. Added blueberries.
Debbie Vanderpool says
Jennifer I haven’t tried this yet but can’t wait to make these for my gluten free daughter.baking for my dairy free mother -n-law I use a cup of mayo for yogurt or sour cream. Works great and is so moist. Thanks for your inspiration.
jenniferbanz says
That’s a great idea!
ViQ says
I added Lillys no sugar chocolate shavings!! Amazing recipe 🙂
Thanks so much!!
Cami says
When I entered the recipe in my food tracker ( my fitness pal) I got 83 calories per serving. I used splenda but the sweetener you used also appears to be zero calories. Where is the calorie difference coming from? Thanks!
jenniferbanz says
the almond flour calories in my fitness pal is off a lot. almond flour is 170 calories per 1/4 cup
Anita Lipman says
Where did you get Lily’s choc chips
Pandora says
Just made these and they’re delicious! But I can’t figure out how they’re 3 net carbs per serving? When I entered all the info in my food tracker app, it showed 6 net carbs for each muffin (9 total carbs minus 3 fiber carbs). What’s going on??
jenniferbanz says
Did your calculator include the sugar alcohol? That should be deducted
Rana says
Hi Jennifer,
All I can say is ‘wow.’ This recipe turned out just like you described and so easy to make. I have tried other keto muffins before and this recipe beats them by a mile. I used swerve and regular yogurt as that’s what I had at home and they turned out delicious. I look forward to trying your other recipes.
Sue says
I just made these muffins. They are delicious! I used Splenda for the sweetener. And added blueberries. Would never know they are Lo carb. I’m not the biggest fan of Splenda, but couldn’t find swerve. They came out really good. Thank you SO much for such wonderful Lo carb recipes.
Kalee says
I absolutely love that you can freeze these and that the net carbs are only 3 grams! Yum! Thank you!!
Meagen Brosius says
These are so tasty. Great for a snack or for breakfast on the go!
Liz says
These baked up really well in my Holstein cupcake maker, I added blueberries, raspberries and low carb chocolate chips, they were still a bit soft in the middle so I think next time I will add a tablespoon of coconut flour to absorb some of the juice from the fruit.
jenniferbanz says
yes, raspberries are more juicy that other fruits.