The perfect basic keto muffin recipe! This muffin batter bakes up perfectly fluffy and has a delicious lightly sweet vanilla flavor. Mix in your favorite berries or make chocolate chip muffins!
If you’re looking for some sweet breakfast treats to mix up your morning routine, try these Keto Waffles or Keto Pumpkin Coffee Cake.
A Soft and Fluffy Keto Muffins Recipe!
As much as I adore eggs and avocado, it’s nice to mix things up sometimes!
Enjoying pastries with coffee is one of life’s little pleasures. There’s no reason to forgo that just because you’ve chosen a low carb lifestyle.
When you taste these delicious keto muffins, you won’t miss the standard version! They are pillowy soft, lightly sweet, and have a chewy-denseness that’s hard to find with almond flour muffins.
These are made with a magic combo of almond flour, coconut flour and collagen! Collagen is my new favorite ingredient to use in low carb baking. Not only does it boost the protein and overall nutrition, it gives baked goods the chewy texture that melted sugar typically does.
Collagen helps maintain skin elasticity, can ease joint pain, and strengthens bones and muscles. It’s a powerful supplement for anyone wanting to improve their overall health.
Try this basic keto muffins with Sugar Free Raspberry Chia Jam, or try adding sugar free chocolate chips or berries! Put your own spin on them and enjoy!
What You’ll Need
- Blanched Almond Flour
- Coconut Flour
- Collagen Powder (Costco often has this on sale in the supplements section!)
- Monk Fruit Sweetener (this brand is the BEST – tastes like real sugar!)
- Baking Powder, Baking Soda, and Sea Salt
- Pastured Eggs (pastured ensures the best nutrient profile!)
- Avocado Oil (or coconut oil)
- Greek Yogurt (yes, you can have yogurt on keto – but it’s optional if you prefer dairy free!)
- Vanilla
Optionally, add a Pecan Streusel Topping:
- Pecans (or sub walnuts or almonds)
- Almond Flour
- Monk Fruit Sweetener (this brand is the BEST – tastes like real sugar!)
- Butter (or coconut oil)
Variations for the Perfect Low Carb Muffins
Make these Dairy Free: These can easily be made dairy free by omitting the yogurt, and adding 6 eggs and 1/3 cup of oil.
A Delicious Pecan Streusel Topping: This delicious topping is the perfect way to jazz up plain keto muffins. They give these a coffee-cake feel! Use it on chocolate chip or raspberry muffins also!
Addition Recommendations:
- Raspberries, strawberries, or blueberries
- Dark Chocolate Chips (sugar free recommended)
- Cinnamon and Ginger powder (about 1 teaspoon of each)
- Nuts (pecans and walnuts work the best)
- Shredded Carrot & Walnuts (about 1/2 cup shredded carrot, add cinnamon and ginger, too!)
Craving banana bread? Also try my Keto Banana Muffins or a classic Keto Banana Bread loaf!
How to Make Keto Muffins
Step 1: Add the eggs, oil, yogurt, and vanilla to a large mixing bowl, and whisk to combine.
Step 2: In a medium sized mixing bowl, add almond flour, collagen, coconut flour, monk fruit sweetener, baking powder, soda and sea salt. Mix to combine.
Step 3: Add the dry ingredients into the bowl with the wet ingredients, and stir to combine into a thick batter.
Step 4: Scoop the batter into a muffin tin lined with parchment paper liners.
Optional – add a Pecan Streusel
Step 5: Add pecans, almond flour, monk fruit sweetener, and coconut oil or butter to a food processor, and pulse until a chunky topping is formed.
Step 6: Add about 1/2 tablespoon of topping to the top of each muffin, slightly pressing in.
Step 7: Bake the muffins at 325º F for 22 minutes. Allow to cool before serving.
How to Store Sugar Free Muffins
Store muffins in an air tight container in the refrigerator for up to a week. Muffins with berries won’t last as long as they do plain or with nuts or chocolate chips.
Freeze the Muffins: These muffins freeze and defrost perfectly! Store in an air tight container for up to 3 months in the freezer.
Reheat Muffins: These muffins are a perfect treat warmed with some sugar free raspberry jam! Pop these in the microwave for about 10 seconds, or add to a toaster oven for 4-5 minutes to warm them up.
Other Keto Breakfast Recipes You’ll Love
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Basic Keto Muffins Recipe
Ingredients
- 1 1/2 cups almond flour
- 6 tablespoons coconut flour
- 6 tablespoons collagen powder
- 6 tablespoons monk fruit sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 5 eggs
- 1/4 cup coconut oil or avocado oil
- 1/2 cup Greek yogurt
- 2 teaspoons vanilla
Pecan Streusel
- 1/3 cup pecans
- 3 tablespoons almond flour
- 1 tablespoon monk fruit sweetener
- 2 tablespoons butter melted (or coconut oil)
- cinnamon (optional, about 1/4 teaspoon)
Instructions
- Preheat oven to 325º F. Use parchment paper liners to line a muffin tin. Set muffin pan aside.
- Add the eggs, oil, yogurt, and vanilla to a large mixing bowl, and whisk to combine.
- In a medium sized mixing bowl, add almond flour, collagen, coconut flour, monk fruit sweetener, baking powder, soda and sea salt. Mix to combine.
- Add the dry ingredients into the bowl with the wet ingredients, and stir to combine into a thick batter.
- *If adding mix-ins, fold them into the batter.
- Scoop the batter into a muffin tin lined with parchment paper liners.
- Optionally, make the pecan streusel. Add pecans, almond flour, monk fruit sweetener, and coconut oil or butter to a food processor, and pulse until a chunky topping is formed.
- Add about 1/2 tablespoon of topping to the top of each muffin, slightly pressing in.
- Bake the muffins for 22 minutes, or until the tops have just started to brown and the centers are fully cooked.
- Allow to cool prior to serving.
Video
Notes
- Raspberries, strawberries, or blueberries
- Dark Chocolate Chips (sugar free recommended)
- Cinnamon and Ginger powder (about 1 teaspoon of each)
- Nuts (pecans and walnuts work the best)
- Shredded Carrot & Walnuts (about 1/2 cup shredded carrot, add cinnamon and ginger, too!)
I love these muffins; I didn’t use the suggested topping. I didn’t use a topping.
Thanks for letting me know! These are always a hit, even when I am sharing with non-healthy eaters. They have a great flavor and texture!