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This is the easiest ever keto muffin recipe! What I love most about these muffins is how easy they are to whip up in less than half an hour. You can keep these low-carb muffins simple or add chocolate chips or even berries.
They are perfect for breakfast and make a great base for keto cupcakes. You can pipe some simple Keto Buttercream Frosting or Keto Swiss Meringue Buttercream on top for that special occasion treat.
These keto muffins are made in a blender producing very smooth batter that will produce fluffy muffins with a delicious crust on top. And don't skip the protein powder, it will replace the missing gluten! Although there are 5 eggs to make 12 muffins, these muffins do not taste eggy.
One potential drawback is that they do crack on top so keep that in mind. If you want to avoid the cracking, don't use a blender and instead mix all the ingredients with a whisk (you can follow this keto muffin recipe).
How to Make Coconut-Free Keto Muffins
I used a combination of almond flour and coconut flour to make these muffins. If you can't have coconut, simply swap the 1/3 cup coconut flour with one more cup of almond flour (100 g/ 3.5 oz), plus reduce the number of eggs by 1 (use 4 large eggs instead of 5 eggs). Enjoy!
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Hands-on Overall
Serving size muffin
Nutritional values (per muffin)
Net carbs2.8 grams
Protein8.5 grams
Fat19 grams
Calories222 kcal
Calories from carbs 5%, protein 16%, fat 79%
Total carbs5.1 gramsFiber2.3 gramsSugars1.7 gramsSaturated fat6.5 gramsSodium171 mg(7% RDA)Magnesium51 mg(13% RDA)Potassium195 mg(10% EMR)
Ingredients (makes 12 muffins)
Instructions
- Preheat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Measure out all of the dry ingredients. Place the butter in a sauce pan with the almond milk.
Note: I used a combination of baking soda and cream of tartar to make my own baking powder.
- Heat up the almond milk until the butter is just melted. Do not boil, only heat it up to melt.
- Add all the wet muffin ingredients to a blender, and then add the dry ingredients. Turn the blender on to the lowest speed, and once starting to combine, increase to medium speed and process until smooth.
- Line a medium muffin pan with paper muffin cups and brush each one with a small amount of coconut oil or melted ghee.
- Fill the muffin cups with the batter, leaving a small gap on top. Place in the oven and bake for 20 to 25 minutes, turning the pan half way to ensure even cooking and browning on top.
- The muffins should be lightly browned on top and cooked through (you can use a wooden stick to test for doneness).
- Eat on their own or use for making keto cupcakes and pipe some Keto Buttercream Frosting or Keto Swiss Meringue Buttercream on top.
- Store in an airtight container for up to four days or freeze for up to 3 months.
Ingredients
Instructions
- Preheat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Measure out all of the dry ingredients. Place the butter in a sauce pan with the almond milk.
Note: I used a combination of baking soda and cream of tartar to make my own baking powder.
- Heat up the almond milk until the butter is just melted. Do not boil, only heat it up to melt.
- Add all the wet muffin ingredients to a blender, and then add the dry ingredients. Turn the blender on to the lowest speed, and once starting to combine, increase to medium speed and process until smooth.
- Line a medium muffin pan with paper muffin cups and brush each one with a small amount of coconut oil or melted ghee.
- Fill the muffin cups with the batter, leaving a small gap on top. Place in the oven and bake for 20 to 25 minutes, turning the pan half way to ensure even cooking and browning on top.
- The muffins should be lightly browned on top and cooked through (you can use a wooden stick to test for doneness).
- Eat on their own or use for making keto cupcakes and pipe some Keto Buttercream Frosting or Keto Swiss Meringue Buttercream on top.
- Store in an airtight container for up to four days or freeze for up to 3 months.
Nutrition (per muffin)
Calories222kcal
Net Carbs2.8g
Carbohydrates5.1g
Protein8.5g
Fat19g
Saturated Fat6.5g
Fiber2.3g
Sugar1.7g
Sodium171mg
Magnesium51mg
Potassium195mg
Detailed nutritional breakdown (per muffin)
| Total per muffin |
| 2.8 g | 8.5 g | 19 g | 222 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 7.6 g | 68 kcal |
| Almond milk natural (unsweetened) |
| 0 g | 0.1 g | 0.1 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 2.6 g | 2 g | 30 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 3 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.6 g | 0 g | 0 g | 2 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.5 g | 3.6 g | 8.8 g | 98 kcal |
| Coconut flour, organic |
| 0.4 g | 0.6 g | 0.5 g | 12 kcal |
| Whey protein powder (protein isolate, Jay Robb) |
| 0.1 g | 1.6 g | 0 g | 7 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
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