This is your ultimate guide to keto muffins. In this easy recipe, I give instructions for using coconut flour or almond flour and blueberries or chocolate chips. Plus, I share my 25 other low carb muffin recipes so you can choose your favorite!
When I originally developed this keto muffin recipe years ago, I didn't realize how popular it would become. It all started with my Almond Flour Muffins, a recipe that I first published in May of 2019.
I use Greek yogurt in some of my muffin recipes which was inspired by a banana bread recipe I have been making for over a decade (hands down the best non-keto banana bread). That recipe uses sour cream to make the bread light and fluffy. Greek yogurt has very similar properties to sour cream, but it is lighter and less rich for a lower calorie muffin with the same amount of carbs.
That one recipe has turned into so many flavors of keto and low carb muffins! What I love most about this recipe is it is so easy. Everything gets dumped into the bowl, mixed, then in the oven they go. Nothing needs to be room temperature or softened - so simple!
This easy low carb muffin recipe uses simple ingredients, but I provide swap options incase you want to make them nut free. The full printable recipe card is toward the bottom of the page.
- 2 ½ cups (280g) finely ground almond flour: If you can tolerate almonds, I would recommend finely ground almond flour for most keto baked goods as it gives the best texture without getting dry. Almond meal could make your muffins gritty.
- Substitute for nut free: 1 cup (100g) coconut flour comes in as a close second. I would highly recommend weighing your coconut flour when baking since it can be unforgiving.
- 1 teaspoon (4g) baking soda
- ¼ teaspoon kosher salt or sea salt
- ½ cup (96g) granulated sweetener: This needs to be a 1 for 1 sugar substitute. I prefer a monk fruit sweetener blend, but you can use your favorite.
- 3 large eggs, beaten: if you are using coconut flour, you will need 4 eggs. Use flax eggs or an egg replacer at your own risk.
- 8 ounces (228g) plain Greek Yogurt: This recipe works with fat free, 2%, or 4% plain greek yogurt. It also works with light and full fat sour cream. They all will result in a keto muffin that is 3g net carbs.
- 2 teaspoons (8g) vanilla extract: Yes, 2 teaspoons! The vanilla is essential to overpower the eggy taste from using so many eggs.
- Mix-ins: We've got the usual suspects of 1 cup (140g) either blueberries or 4.5 ounces (120g) sugar-free chocolate chips. If you look through my keto muffins category, you will find all kinds of other flavors including savory keto breakfast muffins (perfect breakfast meal prep)!
How to make the best keto muffins
I can show you how to make these muffins in as little as 3 steps! All made in 1 bowl - nice and easy! I want you to make these perfectly the first time and every time.
- Prepare: Pre-heat the oven to 350F (175C) and line a standard 12 cup muffin pan with paper liners. Through my testing, there is no need to spray the muffin cups with cooking spray unless you are not using liners.
- Mix: In a large mixing bowl, combine the dry ingredients, followed by the wet ingredients. As you can see above, the coconut flour batter will be thicker than the almond flour muffin batter. This is because for every cup of coconut flour, it absorbs 1 cup of liquid, while the almond flour is suspended in the liquid.
- Scoop the batter evenly into the liners. I like to use a 4 tablespoons (60ML) cookie scoop to make this process easier. Bake in the pre-heated oven for 20-22 minutes.
Above, I have shown what each variety of muffin will look like after being baked. You can let these cool right in the muffin pan, or on a cooling rack if you would like them to cool faster.
More of my favorite keto muffin recipes
- Keto Chocolate Muffins: These are fudgy and moist with chocolate chips! These are for those with a sweet tooth!
- Lemon Blueberry Streusel Muffins: These lemon muffins are full of blueberries and lemon zest for added flavor.
- Keto Cinnamon Sugar Muffins: These decadent muffins are inspired by The Pioneer Womans French Breakfast Puffs.
- Keto Pumpkin Muffins: a basic pumpkin muffin with amazing pumpkin spice flavor.
- Peanut Butter and Jelly Muffins: Just like a PB&J sandwich
- Lemon Pound Cake Muffins: topped with a sweet and tart lemon glaze
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Keto Muffins (2 Flavors) with Coconut or Almond Flour
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- 2 ½ cups almond flour, or 1 cup (100g) coconut flour (note 1)
- ½ cup sugar free granulated sweetener, (note 2)
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt, or sea salt
- 3 large eggs, beaten, use 4 eggs if using coconut flour
- 8 ounces plain greek yogurt, (note 3)
- 2 teaspoon vanilla extract
- 1 cup blueberries (140g) or 4.5 ounces (120g) sugar-free chocolate chips, (note 4)
- Pre-heat the oven to 350F (175C) and line a 12 cup muffin pan with paper liners. From my testing, there is no need to spray the inside of the paper cups with cooking spray.
- In a large 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 blueberries or chocolate chips.
- Scoop the batter into the muffin cups evenly using a scoop. Bake in the oven for 20 minutes or until the muffin tops are golden brown and a toothpick comes out clean.
- Coconut flour: I highly suggest you weigh your coconut flour using a kitchen scale to be the most accurate. This flour is highly absorbent and from my measuring, 1 cup varies in grams for different brands.
- Sweetener: I have linked my favorite brand in the ingredients (Lakanto) but you can use your favorite as long as it is a 1 for 1 substitute for sugar.
- Greek yogurt: This recipe works with fat free, 2%, and 4% plain greek style yogurt. You can also use light or full fat sour cream. They will all yield the same carb count, but the calorie count will differ. Full fat sour cream will add 35 calories per muffin.
- Sugar-free chocolate chips: I use Lily's semi-sweet chocolate chips
- Storage: Keep these stored in the refrigerator in an airtight container for up to 1 week.
- How to freeze 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 freezer 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: The nutrition listed in the chart is for keto blueberry muffins using almond flour and 4% Greek yogurt.
- Almond flour with chocolate chips: calories 213, fat 17g, carbs 9g, fiber 5g, protein 9g
- Coconut flour with blueberries: calories 79, fat 3g, carbs 8g, fiber 3g, protein 6g
- Coconut flour with chocolate chips: calories 111, fat 6g, carbs 10g, fiber 6g, protein 6g
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.