Keto Muffins (2 Flavors) with Coconut or Almond Flour
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!
Servings: 12
Calories: 182
Ingredients
- 2 1/2 cups almond flour (see my favorite on Amazon) or 1 cup (100g) coconut flour (note 1)
- 1/2 cup sugar free granulated sweetener (see my favorite on Amazon) (note 2)
- 1 teaspoon baking soda
- 1/4 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)
Instructions
- 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.
Notes
- 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
Calories: 182 | Carbohydrates: 7g | Protein: 8g | Fat: 14g | Fiber: 3g