Basic Keto Muffins Recipe

A basket full of basic keto muffins topped with pecans.

5 from 7 votes

A healthy keto muffin recipe, made with almond and coconut flours, and collagen to boost protein and nutrition! The collagen is an important ingredient to keep these extra moist and fluffy, plus it makes them a more balanced snack, treat, or breakfast! 3 NET CARBS per muffin

Prep Time10

Cook Time22

Total Time32

Course: Breakfast

Cuisine: American

Keyword: basic keto muffins, keto muffin recipe, keto muffins, low carb muffins, sugar free muffins

Servings: muffins

Calories: 177kcal

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

*Nutrition Facts do not include any mix-ins or the pecan streusel topping.

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.

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!)

Nutrition