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Keto Vanilla Blender Muffins

4.5 stars, average of 32 ratings

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This is 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

Allergy information for Keto Vanilla Blender Muffins

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free
Vegetarian

Nutritional values (per serving, 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

  1. 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. Keto Vanilla Blender Muffins
  2. Heat up the almond milk until the butter is just melted. Do not boil, only heat it up to melt. Keto Vanilla Blender Muffins
  3. Add all the wet cupcake 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.
    Keto Vanilla Blender Muffins
  4. Line a medium muffin pan with paper muffin cups and brush each one with a small amount of coconut oil or melted ghee.
  5. Fill the muffin cups with the batter, leaving a small gap on top. Place ion the oven and bake for 20 to 25 minutes, turning the pan half way to ensure even cooking and browning on top. Keto Vanilla Blender Muffins
  6. The muffins should be lightly browned on top and cooked through (you can use a wooden stick to test for doneness). Keto Vanilla Blender Muffins
  7. Eat on their own or use for making keto cupcakes and pipe some Keto Buttercream Frosting or Keto Swiss Meringue Buttercream on top. Keto Vanilla Blender Muffins
  8. Store in an airtight container for up to four days or freeze for up to 3 months. Keto Vanilla Blender Muffins

Ingredient nutritional breakdown (per serving, muffin)

Net carbsProteinFatCalories
Butter, unsalted, grass-fed
0 g0.1 g7.6 g68 kcal
Almond milk natural (unsweetened)
0 g0.1 g0.1 g1 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.2 g2.6 g2 g30 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g3 kcal
Erythritol (natural low-carb sweetener)
0.6 g0 g0 g2 kcal
Almond flour (blanched ground almonds, almond meal)
1.5 g3.6 g8.8 g98 kcal
Coconut flour, organic
0.4 g0.6 g0.5 g12 kcal
Whey protein powder (protein isolate, Jay Robb)
0.1 g1.6 g0 g7 kcal
Baking powder, gluten-free
0.1 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, muffin
2.8 g8.5 g19 g222 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (2)

These look delightful! Trying them tomorrow 😊

I hope you enjoy! 😊