Get two new free healthy recipes each week. Sign Up

Keto Muffins – Just 6 Ingredients!

You will fall in LOVE with these easy low carb keto muffins – even if you’re not on the keto diet. That’s how addictively good they are! 

Keto Low Carb Muffins With Almond Flour

Super Easy Keto Muffins

The recipe is quick to make and can be customized for different flavors.

They are soft and fluffy low carb muffins of dreams.

I seriously can’t stop making these things!

You May Also Like: Keto Ice Cream – 4 Ingredients

The Best Low Carb Keto Muffins

NO Oil


Gluten Free

Dairy Free

6 Ingredients

It’s hard to not eat the entire batch at once, they are so good!

So far, I’ve done plain, blueberry, banana (adapted from these Banana Muffins), and of course a chocolate version.

For blueberry keto muffins, simply add a handful of blueberries right before baking. Only stir very gently, so as not to break the berries. Or just use this recipe: Keto Blueberry Muffins.

Other variations include adding a pinch of cinnamon or orange or lemon zest to the batter. What will you add to yours???

Easy Keto Muffins, Low Carb and Sugar Free

How To Make Keto Muffins

Gather all of the ingredients, and preheat the oven to 350 F. Grease a mini muffin tin very well so the muffins will pop right out after baking.

Stir together all of your dry ingredients so that the sweetener, baking powder, and salt are evenly incorporated. Whisk in your wet ingredients, then fill each muffin cup around 2/3 of the way full. You should get around 14-15 mini keto breakfast muffins. Bake 10 minutes on the oven center rack, then take out of the oven and let them cool another 10 minutes. Go around the sides of the muffins with a knife and pop them out.

How Do You Eat Them?

They are fantastic pretty much every way I’ve tried – plain, topped with butter spread, cream cheese, or coconut butter, with mini chocolate chips or a handful of dried fruit or shredded coconut mixed into the batter, or spread with Healthy Nutella.

The flavor and texture of these almond flour muffins are somewhat similar to corn muffins, so they are great to serve alongside savory recipes too, such as this Lentil Soup or this Cauliflower Mac And Cheese.

For Vegan Keto Muffins

While keto muffin recipes traditionally call for eggs, it turns out that making them vegan is easy! Simply use one of the numerous vegan egg substitutes on the market, such as Bob’s or Ener-G, or you can also make your own flax egg.

If you go with the flax option, the muffins will look more rustic (i.e. less domed and paler in color, with flecks of flaxseed dotting the muffins), but they are definitely just as delicious!

For Low Carb & Sugar Free Muffins

To achieve the best keto muffin recipe, we’ve tested these muffins using numerous different sweeteners. (Mostly we just wanted an excuse to make more batches of muffins!) Erythritol, xylitol, and stevia all work in the recipe.

Or if you’re not on a ketogenic diet, white sugar, brown sugar, or unrefined sugar (such as coconut sugar) are also fine to use. Even if using regular sugar in these, you only need ONE tablespoon for the entire recipe!

The muffins are also free of coconut flour, heavy cream, oil, dairy, and protein powder (although I’m sure you could probably add some if you wanted to experiment), and they have less than 1 net carb per muffin.

If you try the recipe, I hope you love them as much as we do!

The Best Low Carb Keto Muffins Recipe (6 Ingredients)

Adapted from this Keto Mug Cake

Pin it now to save for laterPin Recipe

Keto Muffins

An easy low carb keto muffins recipe for a healthy breakfast or snack.
4.95/5 (74)
Total Time 10 minutes
Yield 14 – 15 keto muffins



  • *I like this recipe best as mini muffins because they have a lighter texture, but you can definitely do regular-sized muffins if you prefer. The recipe will make 4 regular-sized muffins, so feel free to double it!
    Preheat oven to 350 F. Grease a mini muffin tin very well. Combine all dry ingredients (stirring well), then stir in wet. Scoop into muffin cups, filling about 2/3 of the way up. Bake 10 minutes on the center rack (or 15 minutes for regular-sized muffins). Remove from the oven and let cool an additional 10 minutes, during which time they will continue to firm up. Carefully go around the sides of each muffin with a knife and pop out. If you try them, be sure to rate the recipe below!
    View Nutrition Facts

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Keto Breakfast Recipes:

Low Carb Cheesecake Recipe

Keto Cheesecake

(Hey, why not??! With cream cheese, yogurt, and no sugar, the recipe has protein and healthy fats; and it’s certainly a healthier choice than some sugary breakfast cereals or pastries!)

The Best Keto Low Carb Pancakes Recipe

Keto Pancakes

Cashew Cream Cheese

Vegan Cream Cheese– 4 Flavors, NO Tofu!

More Healthy Breakfast Ideas:

The Ultimate Vegan Lemon Loaf Cake

Vegan Lemon Bread

almond pancakes

Almond Butter Pancakes – OIL FREE

Broccoli Cheddar Quinoa Bites

Broccoli Cheddar Quinoa Cups

Healthy Banana Bread Recipe

Healthy Banana Breadwith an oil free option

Breakfast Meal Prep Oatmeal Bars (4 Ways)

Breakfast Meal Prep – 20 Healthy Recipes

4.95/5 (74)

Rate this recipe

Published on June 10, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions


Leave a comment or reviewLeave a rating
  1. Kathryn says

    YES! I will be making these babies tonight! Can’t wait!!
    I am curious, though, why two tablespoons of keto sweetener compared to only one tablespoon of regular sugar? I use Lakanto monk fruit erythritol blend, and it’s the same sweetness as sugar, so I’m wondering…the difference (I guess? I lost my train of thought)

    • Jason Sanford says

      The linked sweetener is powdered, so it weighs less and you need to use more to equal the same sweetness. We just added the word “powdered” in to be more clear. Sorry for the confusion!
      Jason (media relations)

  2. Doreen says

    These look amazing! Which egg replacement did you find worked the best? Which one did you use for the pictures ? Thank you for
    all you do!

    • Jason Sanford says

      We made so many test batches (and it was all a few months back), but Katie is like 95% sure the ones in the photos are a batch made with Ener-G, which has been her go-to for years simply because it was the only one on the market back when she first started out.
      Jason (media relations)

      • Ashley Renee says

        Can you sub the almond flour for coconut flour or will it change the whole recipe? My daughter is allergic to almond and I’m trying to make healthy snacks for us both! Thanks in advance!

  3. Angela says

    I just made these and WOW they are awesome! I was on your blog to pull up a different recipe but when I saw this one on the homepage I switched course and am very happy with that decision. The muffins are completely delectable.
    It also gave me a chance to use my almond meal and also a mini muffin pan that I never use. It will be getting a lot more use now, that’s for sure!
    Thank you for all that you do and please keep the keto recipes coming!

  4. Pat says

    I’m also curious about which egg substitute you used. As a vegan baker I find that if a recipe relays on an egg for rise or airiness, a flax egg won’t work very well. Nor will a vegan egg scramble substitute, particularly in gluten free recipes.

    • Jason Sanford says

      We made so many test batches (and it was all a few months back), but Katie is 95% sure the ones in the photos are a batch made with Ener-G, which has been her go-to for years simply because it was the only one on the market back when she first started out.
      Jason (media relations)

  5. Holly says

    I like to experiment so I made one batch with the flax eggs, then because I’m not vegan (and because the first batch tasted so good!) I made a second batch with egg whites to see if that would work too. For anyone who isn’t vegan and is curious to know if you can make the keto muffins with egg whites, you can! They are lighter in color than the flax muffins but both held their shape and didn’t crumble. The recipe seems surprisingly foolproof in comparison to some of the other almond flour baked good recipes I’ve tried in the past. I will be making these again! ??

    • Kathryn says

      Thank you for posting this! I was going to make these the other night, and again last night, but we got a heat wave and I can’t use the oven. Anyway, I was thinking I would make my first batch with a whole egg and see how they do. If they didn’t turn out, I want to try my Bob’s Red Mill egg replacer.

  6. Barbi says

    Can you describe/explain how to do the banana version? How much banana to add and when do you add it? Thanks!

    • Jason Sanford says

      Basically you change out the milk of choice for an equal amount of banana. You can leave in the sugar if you wish, or omit it for subtly-sweet muffins.
      Jason (media relations)

  7. Audrey says

    Just wondering… why are you even bothering to mention an egg? Instead of just “vegan egg of choice”, as you do with the milk? Or has someone tried with a “real” egg?

    Just curious, but I understand if you want to appeal to a larger readership, beyond the vegan community, and people might be put off by the hassle of using vegan egg replacements (even though to be honest they are so EASY: I love flax egg, I just keep a packet of flax and take a tablespoon out of it whenever needed!)

    • Jason Sanford says

      Hi Audrey!

      Katie hasn’t tried it but her testers did, to ensure it works. 🙂

      Some readers have also since commented to say they’ve done it successfully. Katie always likes to offer options in her recipes for whatever people have on hand (“milk of choice” “cream cheese spread” etc.) because her goal has never been to have a 100% vegan audience. She cares more about showing veganism in a non-judgmental light and maybe inspiring omnivores to try out more vegan recipes and read about ingredients so it becomes more mainstream and accepted.

      With this recipe, she did think about it first and decided that if she’d created the muffins to work only with flax eggs, there’s no way the recipe would have gone viral, few people would have shared it with friends, and thus many fewer people would even have seen the idea that you can use flax as egg or hear that there’s such a thing as vegan egg replacement options. And the people who were looking for keto muffins with eggs would still be able to find a recipe for that, so it wouldn’t have helped cut back on any animal product consumption. It simply would have caused fewer people to be exposed to vegan ingredients.
      She’s not trying to get everyone to go vegan overnight (I’m proof of this, as I’m not vegan and I work with her). She believe small changes are important and that sometimes you have to compromise along the way in order to achieve your main goal. However Katie is still vegan and will always offer a vegan option for every single recipe she posts. 🙂
      Jason (media relations)

  8. Steph Kadison says

    Are you absolutely sure that this takes 1/2 tablespoon of baking powder!???? The aftertaste was harsh..

    I’ve been following your blog for three years, and I have never found a mistake in your recipes. I’m just wondering if maybe you meant teaspoon?
    With love,

    • Silver says

      Hi, I read your comment and wanted to reply because it sounds like is it possible you used baking soda instead of baking powder? Baking powder doesn’t have a harsh taste or any flavor really but baking soda definitely would!
      My batch of muffins came out good with the half tablespoon of baking powder 🙂

      • Stephanie Kadison says

        I am positive that I used Baking Powder (the packaging is the special Argo small plastic container versus the larger ziploc Baking Soda packaging)… maybe i was just me!? It just seems like a lot, Maybe with Almond Flour it’s necessary? I double checked the recipe it was inspired from, and that was teaspoons, which is why I was curious.

        Thanks for replying, though! It may have just something else that I measured incorrectly…

        • Melissa says

          I have found that if my baking powder isn’t aluminum free it can have a harsher chemical taste. With aluminum free I never get a weird taste.

  9. Andrea E says

    I’ve been following and cooking from CCK for years, and I’m sorry, I thought this was a vegan blog. Why does this recipe call for an egg?? That it mentions egg substitutes isn’t the point; lots of non-vegan blogs can do that. I’m super disappointed in you, Katie.

    • June says

      Not to be mean, however I wanted to nicely point out that I’m pretty sure Katie has converted hundreds of people to veganism, or at the very least gotten them to eat more vegan friendly, with her non judgmental approach. I for one am not a vegan and wasn’t even close when I started reading her blog, but because of Katie I now exclusively drink almond milk and eat much more plant based than I ever would have.
      If she had only offered recipes with ingredients I’d never heard of, such as Egg Replacer, I would have been turned off from day one and never stuck around long enough to have my mind opened. I can’t say I’ll ever go fully vegan, and I understand you may look down on me for that, but thanks to Katie I am much more conscious of my food choices and fewer animals are harmed in the process.

    • Jason Sanford says

      I understand where you’re coming from. Rest assured, Katie has not changed her values.
      See my reply to Audrey’s post above. June’s reply was also spot on, and I’m in the same boat as she is: I probably will never be a vegan, but I’ve become much more open minded about the lifestyle since starting to follow Katie’s blog.

      Jason (media relations)

    • Tara says

      That seems like a pretty harsh thing to say just because she gives an option for those of us that aren’t vegan but happen to come across her recipes on pinterest. I just made her recipe using a real egg and it was delicious, so I’m super happy with her right now!

    • norma says

      I’ve been following CCK for years, and I’m not vegan. I started following fpr 3 reasons: because there’s an egg allergy in my family; we avoid refined sugar; and I have a vegan friend . Her recipes are so good they convince non vegans to try vegan options. She takes a low key approach & shows vegan food tastes good. Thanks, CCK, for spreading the word about healthy eating.

    • Eleanor says

      It says in the recipe to add a flax egg for the vegan option, additionally, you have it highlighted and linked. Don’t get upset just because the option you prefer isn’t first on the list.

  10. Amanda says

    These are delicious! And I have never commented on any of your recipes before, but I wanted to tell you how much I appreciate you including the “non-vegan” options (a real egg!). I am not vegan, and while I love your recipes and the vegan adaptability, I also like to use things like real eggs at times. I used a real egg in these and used fresh blueberries instead of chocolate chips, and they were amazing. Thank you, Katie!

    • June says

      I eat many more vegan meals thanks to Katie’s blog, and maybe I will even be inspired to try the Egg Replacer sometime in the future. But for now, I have free range eggs in my fridge and I can’t wait to make these!

  11. Kathryn says

    These are crazy good!! When they’re warm, they have almost the same texture as regular flour muffins! I made three batches over the weekend, two with just chocolate chips and one with chocolate chips, cinnamon, and shredded zucchini. My kids and I gobbled them up almost faster than I could make them. I did use a whole (cage free farm fresh) egg in each batch, so they came out pretty yellow. I will definitely keep this recipe at the front of my files.

    • Tara says

      I just made a batch and added a couple tablespoons of pumpkin since I had some on hand in the fridge, came out amazing! I’ll have to try the zucchini, I’ve been missing zucchini bread since I started keto so I think that would hit the spot 🙂

  12. Kate says

    Just made these for the first time and they are WONDERFUL! I’ve been doing Keto for a few weeks and have seriously been missing baked goods. They were moist and not grainy like so many other Keto baked goods i’ve come across. I made 4 full sized muffins and baked them for 17 minutes at 350. They were slightly under baked but i’m all about some gooey muffins. Thanks so much for the recipe, Katie!

    • Tara says

      I’m doing keto and feel the same way! I made them using a 1/4 cup of heavy cream for the milk, added my sugar free chocolate chips and 2 tableespoons of pumpkin, they were so good! Mine came out a little gooey too, but that’s the way I like them. I just put them in the fridge though to see if they’ll firm up a little more so I can take them out of the pan and bring to work 🙂

  13. Karen says

    I don’t know what I did wrong. I used an egg and my sweetener of choice is ez sweets liquid stevia. I added some lily’s dark chocolate chips. My mini muffins came out dense and tasteless. Any suggestions?

    • Jason Sanford says

      Hmm, is the baking powder bad maybe? That’s the only thing I can think of because they definitely aren’t dense when I make them. What brand almond flour? I’ve also never tried that stevia so can’t comment on that part.

      • Karen says

        I used Bob’s Red Mill Super Fine Natural Almond Flour. I never knew Baking Powder could go bad. I think I’ll buy a fresh one and try again. When you mix the dry ingredients with the liquid did you mix it by hand or with a mixer. Cause I did it for about a minute by hand.

    • Michelle says

      Hi! Maybe the liquid stevia played a role? I have no idea, but that stood out to me because the recipe calls for powdered or granulated sweetener. Hope you have better results next time!

  14. YoungChef says

    Just made these! They turned out great! I ate one with peanut butter and I think I may have found my newest obsession. I used Neat Egg egg replacer, and it’s didnt change the color at all. I love this recipe!

  15. Aly says

    This is my new go to keto muffin recipe. It’s so fast and easy I was actually able to whip up a batch before church… with my 3 month old and 5 year old. I made a triple batch of these and made three flavors. Vanilla with chocolate chips, Orange with chocolate chip and, Mint chocolate chip (my favorite, chocolate batter with chocolate chips and peppermint. Tastes like a thin mint muffin). These were moist and delicious. Now I will mention my milk of choice for keto cakes and muffins is canned full-fat coconut milk (usually found with Asian food at the store). It adds so much moisture and flavor that I just haven’t been able to achieve without it. All in all, great recipe.

    • Tara Adams says

      Great idea for the coconut milk! I’ve been using heavy cream, but I’m going to try your suggestion. I just made a batch with zucchini, cinnamon and sugar free chocolate chips, so good!!

    • Rebecca Valentine says

      Can you mention the recipe for chocolate version please? How much cocoa powder did you add? Did you reduce the amount of milk or eggs instead? Thanks 🙂

  16. Linet says

    THESE muffins are life! Third time i make them, today i made then as cinnamon swirls I take 1 tbsp of sweetener and 1/2tsp of cinnamon and distribute it on top of each muffin and give it a swirl wit a toothpick and presto! Also top them with cream cheese frosting… Thank you for this amazing recipe!!!

  17. hayden says

    Mine were very very salty, but I don’t even think I used 1/4 t. ?? Perhaps it was the almond flour not marked as fine (but appears to be so)…love the idea of easy morning keto muffins!

  18. Andrea says

    I can’t use almond flour. Would whole wheat pastry flour be an okay substitute for me?
    Thanks for any help.

  19. Dusti says

    I just made these and they did not disappoint! Mine made 6 normal sized muffins. Do you know the nutritional information for these?

    • Jason Sanford says

      Hi! All nutrition facts for Katie’s recipes are always included in her posts right under the ingredients where it says “view nutrition facts.” ? Hope that helps!

  20. Michelle says

    Hi! I’m eager to try this recipe. Any idea if it would work (bake thoroughly/uniformly) in a pan (say 8×8 or 9×9) instead of muffin tins?

    • Jason Sanford says

      It sounds like a fun experiment! Katie has done a similar recipe in a loaf pan as banana bread and also a not-yet-posted keto chocolate cake based on this muffin recipe, so I think it should work. Be sure to report back if you try before we do 🙂
      Jason (media relations)

  21. Threequeensmom says

    Just made a batch of these using swerve as my sweetener, soy milk for my milk choice and a real egg. I added a couple drops of almond extract and a sprinkling of frozen blueberries. Now the hard part…waiting for my fasting window to open to try them!! Can’t wait. If they taste HALF as good as they smell, I’m golden! Hoping to add this recipe to my rotation.

  22. Karin says

    These are amazing!! I made a batch with chocolate chips, delicious!! Then I mixed a bit of the dough with xylitol and cinnamon and put that on top for a cinnamon roll flavour. Brought both to a brunch and they were gone within ten minutes! Noone believed me when I told them the ingredients! Thank you for all these great recipes, you make living healthier so much fun!

  23. Candy says

    I hate to tell you this, Katie, but those muffins are not keto. The sweeteners are not keto. The chocolate chips are not keto. Baking powder is not keto. They are certainly low carb but our ancestors did not have anything like those ingredients

  24. Kiera says

    Hmm, my last comment on this recipe didn’t stick? The first time I made these, they were OK after cooling the first day. A bit grainy texture-wise and a bit dry- could have been the almond flour I used or maybe I overbaked them a bit? That said, on the second day they had more moisture and a softer texture – pretty tasty!!

    Because this recipe is so quick and easy the first time, I tried it again (twice more)-
    The second time I added about 1/4tsp of Vanilla – these were pretty close to tasting just like chocolate chip cookies! I’ll be adding the vanilla every time now 🙂
    The 3rd time I added about a 1/2 TBSP of Cocoa powder, a smidge more milk, and the vanilla….Yum! Double chocolate muffins (kept the choc. chips of course)!! My family ate ALL of these the same day I made them haha!

    I have yet to find a recipe you post that I didn’t love and/or repeat! I’m not even vegan (I can’t have dairy) and I think your recipes are fantastic!!

    • Rebecca Valentine says

      The recipe you are talking about, is for one batch? Can you be a little precise about the ingredient quantity pls? Sorry Im a super amateur baker so i have no idea how to copy your recipe to make these as chocolate muffins. Thanks.

  25. Denise Hansen says

    I made these with almond milk and added about a tablespoon of poppyseeds and a teaspoon of cinnamon as I didn’t have chocolate chips or berries. The recipe made 6 regular sized muffins,. They were good and super easy to make, f

Leave A Reply

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes