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Super Simple Almond Flour Keto Muffins

4 stars, average of 88 ratings

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We are keeping low-carb and keto easy with yet another simple recipe!

This low-carb almond flour muffin recipe is fast becoming my go-to! It’s quick and easy with no hard-to-find ingredients, and the resulting gluten-free muffins are soft and moist with a delicate crumb.

I love a vanilla muffin so I’ve kept these fairly plain, but you could easily jazz them up with some berries, or top them with some buttercream frosting for something more decadent. Or, keep it simple and dust with a little cinnamon on powdered low-carb sweetener.

These muffins also make the perfect base for keto cupcakes so feel free to add any sugar-free frosting, buttercream or chocolate ganache on top.

How To Make Low-Carb Muffins That Are Nut-Free?

If you can't eat nuts, the easiest way to substitute almond four is to use an equivalent amount of ground sunflower seeds.

If you want to substitute almond flour with coconut flour, you will need to reduce the amount to just about a third. To do that, substitute the 2 1/2 cups (250 g/ 8.8 oz) almond flour with 2/3 cup (80 g/ 2.8 oz) coconut flour, plus add 2 more large eggs.

Then you will also need to swap the almond milk for options like Poppy Seed Milk, or simply use some heavy whipping cream or coconut milk mixed with water. I'd go with three parts of water and one part of heavy whipping cream or coconut milk.

What Is the Best Low-Carb Sweetener to Use in Keto Muffins?

We are using granulated Erythritol which is about 70% as sweet as sugar. You can also use Swerve although you may need to use a touch less as Swerve is about as sweet as sugar. There are other options and brands you can use (full list of low-carb sweeteners is here and our quick sweetener conversion chart is here) and even mont fruit sweetener or a brown sugar substitute will work.

What Can I Use to Replace Gluten in Muffins?

We kept this recipe super simple but you can add a scoop of unflavoured or vanilla whey protein isolate, or egg white protein powder. This will partially replace the gluten and will make fluffier, less crumbly muffins.

If you want to take it a step further, use fluffy egg whites to add volume to your keto muffins. To do that, separate the eggs and beat the egg whites. Gently fold in the fluffy egg whites after you combine the liquid and dry ingredients, trying not to deflate the batter.

Note: To make these keto muffins, you can use a silicon muffin tray. If you use paper cups, make sure to grease them as they may stick.

Hands-on Overall

Serving size 1 muffin

Allergy information for Super Simple Almond Flour Keto Muffins

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 muffin)

Net carbs2.6 grams
Protein6.1 grams
Fat17.4 grams
Calories191 kcal
Calories from carbs 5%, protein 13%, fat 82%
Total carbs4.7 gramsFiber2.1 gramsSugars1.6 gramsSaturated fat4.4 gramsSodium78 mg(3% RDA)Magnesium59 mg(15% RDA)Potassium177 mg(9% EMR)

Ingredients (makes 12 muffins)


  1. Preheat the oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted).
  2. In a large bowl combine the dry ingredients and mix to combine.
    Super Simple Almond Flour Keto Muffins
  3. In another bowl, mix all of the liquid ingredients: melted butter, almond milk, eggs and vanilla. Mix in the dry ingredients. Note: it's best to use a hand mixer or a stand mixer as it will produce fluffier results. Super Simple Almond Flour Keto Muffins
  4. Divide the mixture between 12 greased muffin cups (medium muffins, about 65 g/ 2.3 oz batter per muffin), or use a silicon muffin tray (no greasing needed).
  5. Bake 20-25 mins or until an inserted skewer comes out clean.
    Super Simple Almond Flour Keto Muffins
  6. Allow to cool in pan 5 minutes, then move muffins to a cooling rack to cool completely before eating.
    Super Simple Almond Flour Keto Muffins
  7. Store in a sealed container at room temperature up to three days, or in the fridge up to a week. These low-carb muffins also freeze well for up to 3 months.
    Super Simple Almond Flour Keto Muffins

Ingredient nutritional breakdown (per serving, 1 muffin)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
1.8 g4.5 g10.9 g123 kcal
Erythritol (natural low-carb sweetener)
0.6 g0 g0 g2 kcal
Baking powder, gluten-free
0.1 g0 g0 g0 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g1.6 g1.2 g18 kcal
Butter, unsalted, grass-fed
0 g0.1 g5.1 g45 kcal
Almond milk natural (unsweetened)
0.1 g0.1 g0.2 g2 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Total per serving, 1 muffin
2.6 g6.1 g17.4 g191 kcal

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Dearna Bond
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Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (7)

I made these today. They are delicious. Really moist. I don't have Erythritol and use Xylitol. I presume that is higher in carbs? Not sure where to get Erythritol in the UK. Can't find it in the usual shops. Your recipes are great Martina! I have 2 hard copy books and two electronic! Thanks.

Thank you Susan, I'm glad you enjoyed! And thank you so much for buying my books, I really appreciate that! Just in case you missed this, you can claim some freebies here:
Xylitol is not as good as Erythritol (in terms of carbs) but it's still a good option and it won't make a noticeable difference per serving 😊
You can get Erythritol on Amazon: Amazon link

Thank you for those links Martina.  Will try the Erythritol. Regards, Sue.

We really enjoy these and they are so easy to make.  We've made the recipe as written, using monkfruit sweetener.  We also make them without any sweetener and then spread garlic butter on them.  Really good!

Oh how did I miss that! Garlic butter sounds amazing! 😊

So, so good!  Moist and delicious. Even better on day two.

Thank you Christiana!