• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Low Carb with Jennifer logo

menu icon
go to homepage
search icon
Homepage link
  • Home
  • All Recipes
  • Free Meal Plan
  • Free 7 Day Keto Challenge
  • Cookbook
  • About me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    • Home
    • All Recipes
    • Free Meal Plan
    • Free 7 Day Keto Challenge
    • Cookbook
    • About me

    Recipes » Keto Muffin Recipes » Almond Flour Muffins – Chocolate Chip, Blueberry, or Vanilla

    Published: May 25, 2019 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    Almond Flour Muffins – Chocolate Chip, Blueberry, or Vanilla

    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.

    2 almond flour muffins stacked on top of each other

    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 would it feel to start losing with keto?

    Join my FREE 7 day keto challenge!

    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.

    almond flour muffin batter

    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.

    a muffin tin with almond flour muffin batter

    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 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.

     

    chocolate chip and blueberry muffins made with almond flour

    Almond Flour Muffins - Chocolate Chip, Blueberry, or Vanilla

    These delicious almond flour muffins taste just like a vanilla cupcake! They are low carb and super healthy with only 3 net carbs. I give instructions on adding chocolate chips or blueberries.
    4.93 from 14 votes
    PRINT RECIPE PIN RECIPE
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: gluten free, recipe for almond flour muffins
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 12
    Calories: 176kcal
    Author: Jennifer Banz

    INGREDIENTS

    • 2 ½ Cups Almond Flour (280g) (click here to see my favorite brand on Amazon)
    • 1 teaspoon Baking Soda
    • ¼ teaspoon Kosher salt
    • ½ 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
    • ⅓ Cup Sliced Almonds Optional
    • 1 Cup Blueberries Optional
    • 1 Cup Sugar free Chocolate Chips (Click here to see my favorite brand on Amazon) Optional
    US Customary - Metric

    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.

    JENNIFER'S TIPS

    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.  

    NUTRITION

    Serving: 1muffin | Calories: 176kcal | Carbohydrates: 6g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Fiber: 3g | Sugar: 2g
    « Healthy Turkey Chili
    The Easiest Dutch Oven Chicken (No Basting!) »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Reviews




    1. Debbie says

      August 01, 2021 at 3:17 pm

      5 stars
      Hubby and I are following a low carb (not keto) diet. We still have a sweet tooth and these moist easy muffins satisfy our cravings. Love experimenting with different flavor combinations. I do use different flavored low carb yogurt in place of the greek yogurt. Apple and cinnamon added to cinnamon yogurt, macadamia nuts and coconut added to vanilla yogurt. The possibilities are endless.

      Reply
    2. Kerry says

      July 15, 2021 at 9:32 am

      5 stars
      I’m new to keto and was looking for a muffin recipe to try. Wow! These are so delicious and moist. Thank you for the great recipe!

      Reply
    3. Kyia says

      March 06, 2021 at 10:23 am

      5 stars
      These are now a staple for us doing Keto… they are in the freezer and ready to pop into lunch bag or air fryer to warm up.

      Reply
    4. Debbie says

      February 08, 2021 at 11:00 am

      Hi! Can I mix everything by hand or do I have to have blender?
      Thank you!

      Reply
    5. Jenn says

      January 27, 2021 at 3:27 pm

      5 stars
      I tried with frozen blueberries. They are easy to make and a great healthy partner to my morning coffee! Unfortunately, I have no taste or smell due to COVID-19 lingering symptoms, but I bet they’re super tasty, too. Love your videos/recipes and can’t wait to try more! Thank you !!

      Reply
    6. Evangeline says

      January 04, 2021 at 12:16 pm

      5 stars
      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.

      Reply
    7. Jamie says

      November 14, 2020 at 4:07 pm

      Can I substitute yogurt for almond milk?

      Reply
      • jenniferbanz says

        November 16, 2020 at 1:05 pm

        You mean almond milk for the yogurt? Almond milk is not thick enough

        Reply
    8. Dawn says

      November 01, 2020 at 5:32 pm

      By far the BEST keto muffin recipe I have come across. We love them and cannot wait to change up the flavors.

      Reply
    9. Gail says

      October 06, 2020 at 11:16 am

      Your recipe calls for baking soda. Is that correct or is it supposed to be baking powder

      Reply
      • jenniferbanz says

        October 12, 2020 at 9:17 am

        Baking soda is correct. Baking soda reacts with the acid in the greek yogurt

        Reply
        • Karen L says

          June 21, 2021 at 4:56 am

          Thanks for the yummy recipe! I love this recipe as it doesn’t require using butter! This is a big bonus for me as it seems much healthier! I substitute with plain yogurt and stevia (half the amount) and the taste and texture still came out heavenly! Next time I will try again with Greek yogurt and I’m sure the muffins will be even more softer.

    10. Donna DelSesto says

      September 25, 2020 at 1:36 pm

      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?

      Reply
    11. Molly says

      August 14, 2020 at 11:28 am

      Do you think I could substitute honey as the sweetener?

      Reply
      • jenniferbanz says

        August 17, 2020 at 9:21 am

        No, it would be too much liquid

        Reply
        • Sue addington says

          October 02, 2020 at 10:47 pm

          I substituted honey for the sweetener. Used a little less than half a cup and they were great!

    12. Tammie Pitman-Belyan says

      July 13, 2020 at 3:05 pm

      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?

      Reply
      • jenniferbanz says

        July 20, 2020 at 10:17 am

        Yes, the blueberries will add to the carb count. I have the blueberry recipe herE: https://jenniferbanz.com/keto-blueberry-muffins

        Reply
    13. Ritah Holden says

      July 09, 2020 at 11:37 am

      They are the best!!! Thank you!!

      Reply
    14. Julie Jasz says

      April 30, 2020 at 9:45 pm

      Jennifer, have you ever used allulose in your recipes?

      Reply
      • jenniferbanz says

        May 03, 2020 at 11:48 am

        I have not but I am wanting to try it!

        Reply
    15. Adriana says

      April 26, 2020 at 7:45 am

      If I don’t have yogurt and sour cream what else can I use instead?

      Reply
      • jenniferbanz says

        April 29, 2020 at 8:30 am

        I am not sure

        Reply
    16. Light says

      March 23, 2020 at 9:14 pm

      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.

      Reply
    17. Karen says

      January 22, 2020 at 4:38 pm

      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!!

      Reply
    18. Dasha says

      January 17, 2020 at 5:57 pm

      5 stars
      I just made these muffins! They came out really good! We used erythritol and cinnamon instead of sliced almonds.

      Thank you very much!

      Reply
    19. Winthrop Walker says

      January 07, 2020 at 8:19 pm

      Hello, can you substitute the almond flour for coconut flour?

      Reply
      • jenniferbanz says

        January 08, 2020 at 9:12 am

        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

        Reply
        • Winthrop Walker says

          January 08, 2020 at 7:18 pm

          Ok thanks i made them as specified; tastes good, but will try with sour cream next

    20. Joni says

      November 15, 2019 at 6:47 pm

      5 stars
      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.

      Reply
      • jenniferbanz says

        November 18, 2019 at 9:20 am

        I am so happy to hear that! I have not tried it with cheese but that sounds amazing!

        Reply
    21. Iva says

      September 29, 2019 at 10:53 am

      5 stars
      Absolutely loved these muffins. Added blueberries.

      Reply
      • Debbie Vanderpool says

        April 05, 2020 at 6:01 am

        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.

        Reply
        • jenniferbanz says

          April 05, 2020 at 9:32 am

          That’s a great idea!

    22. ViQ says

      September 24, 2019 at 4:30 pm

      I added Lillys no sugar chocolate shavings!! Amazing recipe 🙂
      Thanks so much!!

      Reply
      • Cami says

        October 16, 2019 at 3:05 pm

        5 stars
        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!

        Reply
        • jenniferbanz says

          October 16, 2019 at 3:37 pm

          the almond flour calories in my fitness pal is off a lot. almond flour is 170 calories per 1/4 cup

      • Anita Lipman says

        April 28, 2020 at 6:05 pm

        Where did you get Lily’s choc chips

        Reply
    23. Pandora says

      September 08, 2019 at 7:13 pm

      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??

      Reply
      • jenniferbanz says

        September 09, 2019 at 9:49 am

        Did your calculator include the sugar alcohol? That should be deducted

        Reply
    24. Rana says

      August 11, 2019 at 8:24 am

      5 stars
      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.

      Reply
    25. Sue says

      June 11, 2019 at 8:27 pm

      5 stars
      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.

      Reply
    26. Kalee says

      May 31, 2019 at 6:29 pm

      5 stars
      I absolutely love that you can freeze these and that the net carbs are only 3 grams! Yum! Thank you!!

      Reply
    27. Meagen Brosius says

      May 31, 2019 at 4:46 pm

      5 stars
      These are so tasty. Great for a snack or for breakfast on the go!

      Reply
    28. Liz says

      May 27, 2019 at 4:54 pm

      4 stars
      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.

      Reply
      • jenniferbanz says

        May 29, 2019 at 11:40 am

        yes, raspberries are more juicy that other fruits.

        Reply

    Primary Sidebar

    Welcome!

    Jennifer

    Hey there, I'm Jennifer! I’m the voice, author, and creator behind Low Carb with Jennifer and Live Life Keto. 

    I've been cooking low carb/keto for the past 10 years and it has helped me shed over 70 pounds!

    My keto recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

    Read More Here

    Search for your favorite recipe

    Most popular

    the best keto cheesecake

    The Best Keto Cheesecake

    Air Fryer Whole Chicken

    Air Fryer Whole Chicken

    chocolate keto mug cake in a ramekin

    Keto Mug Cake – Chocolate, Vanilla, or Peanut Butter

    keto chicken thighs in an air fryer

    Air Fryer Chicken Thighs – Super Crispy!

    sliced keto zucchini bread

    Easy Keto Zucchini Bread – Sweet or Savory

    a stack of protein pancakes on a white plate

    Protein Pancakes – Only 4 Ingredients!

    keto chocolate chip cookies on parchment paper

    Keto Chocolate Chip Cookies

    round bread with butter on a white plate

    90 Second Keto Bread in the Microwave

    crispy chicken thighs recipe on a baking rack

    Keto Crispy Chicken Thighs Recipe

    keto chocolate mousse

    Keto Chocolate Mousse – Ready in only 10 minutes!

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Recent Posts

    • Keto Strawberry Cupcakes with Strawberry Cream Cheese Frosting!
    • Keto Walking Taco Casserole
    • Keto Shrimp Lettuce Wraps
    • Keto Chocolate Nut Clusters
    • Keto Ground Beef and Zucchini Skillet Recipe
    • Contact
    • Privacy Policy
    • About Jennifer

    Copyright © 2022 · Jennifer Banz