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Keto Muffins – Just 6 Ingredients!

4.88 from 117 votes

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

Flourless

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)
Pin it now to save for laterPin Recipe

Keto Muffins

An easy low carb keto muffins recipe for a healthy breakfast or snack.
Cook Time 10 minutes
Total Time 10 minutes
Yield 14 – 15 keto muffins
4.9 from 117 votes

Ingredients

Instructions

  • *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

Notes

The muffins were adapted from this Keto Mug Cake.
 

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!)

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

 4.93/5 (100)

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Published on June 10, 2019

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203 Comments

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  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!

        • Brianne Fracassi says

          I can tell you, I’m not any relation to Katie or crew, but coconut flour soaks up something like 4-10 times the liquid. So I’d say not without modifications

        • Teresa says

          I haven’t made this recipe, but I have subbed cashew flour for the almond flour in several recipes with great success! Hope that helps!

          • Danielle Beeby says

            I just made them with coconut flour – I had to use double the milk and added another egg but they taste great! I used blueberries in mine too 🙂

  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.

    • Chris says

      5 stars
      I absolutely am in love with these muffins! I did add a 1/4 of peanut butter powder to the recipe, but otherwise followed the recipe exactly. I will definitely be making these again.

  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,
    Steph

    • 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…
        Steph

        • 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.

          • Dara says

            I also thought that it was a lot of baking powder for such a small volume recipe, compared with other keto things I have made. Mine also tasted bitter and I didn’t enjoy them when I followed the recipe. With my next batch I cut the baking powder to half a teaspoon, added 1-2 tablespoons of butter, and an extra tablespoon of powdered erythritol. This came out well and tastes much less bitter, more scrumptious, and I enjoy them like I did chocolate chip muffins before going keto.

  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

      +1
      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.

  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.
      Jason

      • 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.
    Andilynn

  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

  26. JD says

    Erythritol is poison.

    • Liver damage — Too much sugar can damage your liver similarly to alcohol consumption by taxing and overloading the organ.

    • Metabolic dysfunction — Sugar can affect several biological processes throughout your body, causing a myriad of problems such as weight gain, abdominal obesity, elevated blood sugar levels and high blood pressure.

    • Increased uric acid levels — High levels of uric acid are considered to be a risk factor for heart and kidney disease.

  27. Cathy DeVreeze says

    I made these with ground sesame seeds instead of almond meal. 2 different batches, one with cinnamon and one with chocolate chips. I couldn’t wait for them to cool! So delicious. This will be my go to recipe for sure.

  28. TCH says

    I’m also grateful that Katie included an egg version of this recipe. My husband and I are vegetarian but not vegan because we do eat eggs. We keep a flock of beautiful, spoiled hens that we love like our own children. The girls lay eggs almost every day and we would hate to waste the eggs. I’m very happy to use them when I bake. Thank you, Katie! These muffins are wonderful!

  29. Nancy says

    Any tips on how to not make then come out so grainy and dry? I cooked them at 14 minutes so i know i didn’t overcook them.

    • Jason Sanford says

      They definitely shouldn’t be dry. Can you write more specifics as to the ingredients you used? Otherwise it’s impossible to guess what might have happened.
      Jason

  30. Paula says

    I’ve made these mini muffins several times. Love them! Made a double batch for an early morning tailgating party and everyone loved them. No one knew they fit into my keto lifestyle. Thank you for a quick, simple and delicious recipe.

  31. Rebecca Valentine says

    Tripled this batch and made 12 instead. YUMMMMY.
    Added 3/4 tsp of vanilla and they smelled and tasted delicious. Yumm!
    Thanks!!

  32. Rebecca Valentine says

    Can you guide me on how to make these as chocolate muffins? How much cocoa powder should i add? Should i reduce the amount of liquid – eggs or milk- instead?
    Thanks.

  33. Rebecca Valentine says

    Just a few minutes back, my mom commented on how my (triple batch) muffins tasted a teeny weeny bit salty. If I triple the batch, arent I supposed to triple the amount of salt too? Or maybe should I go for x1.5 or x2 instead?
    Thanks.

    • Jason Sanford says

      Sometimes you do have to reduce things like salt when doubling or tripling a baked good recipe. There’s no exact formula so the only way to know for each recipe is to experiment!

  34. Laura S says

    They are just okay. The claim that you would eat these were you not doing Keto is definitely not true. The texture was okay, no weird aftertaste with the sweetener I used. I might use more sweetener if I made these again and also add in some vanilla. In a few of these I stuck a sugar free mini peanut butter cup and they were pretty good. I got about 10 mini muffins out of my batch.

    • Jason Sanford says

      You’d have to play around with it–especially the amount of liquid–since coconut flour absorbs liquid like a sponge. If you experiment, be sure to report back for the rest of us!
      Jason

    • Helen says

      I have made these with coconut flour. I like the texture better. For every cup of almond flour in the recipe, use 1/4 c coconut flour; add 1 egg ( in addition to what is in the recipe).

  35. Holly says

    We just started the Keto diet yesterday but have tried several keto dessert recipes in the past that were AWFUL. These are redeeming all of the failed keto dessert recipes, thank you. Now onto Keto cheesecake

    • Jason Sanford says

      Haha I’ve tried some really bad ones too. The internet is a scary place! So glad the muffins turned out well!
      Jason

  36. Lisa says

    I made this recipe (with optional chocolate chips) in my doughnut baking pan. It made 5 total, baked for 14 minutes, and they are great! Hoping my daughter will grab one for breakfast on her rush out the door.

  37. K says

    Just made this with the following adjustment:
    reduced the salt to 1/8 tsp
    added 1 Tbsp lemon zest
    replaced some of the milk with 2 Tbsp of fresh lemon juice
    Filled & baked in regular sized silicon muffin mould (I was able to fill all 6 cups by filling them half-full), and they turned out perfect! Not too sweet and just enough tartness.
    Thank you so much for this recipe and will definitely make this again! I might try to lower or omit the sugar and attempt to make them into English muffins next.

    Is there a way to incorporate some coconut flour into the recipe somehow? Thanks.

  38. Petti says

    These are really good and now in my freezer for a quick on-the-go breakfast or for coffee (pop in the microwave for 15 or 20 seconds).
    I did them as directed but added chopped 90% cocoa chocolate and chopped pecans.
    I also made a chocolate version which is soooo yummy!
    Substituted 1/2 cup of the almond flour with cocoa powder and added an extra tbsp erythritol. Also added the chopped 90% cocoa chocolate and some chopped almonds.
    Thank you, finally something I can enjoy inbetween!

  39. LeRoy G Bechtel says

    Katie, I thought I’d found something we could eat that wouldn’t violate our need for a keto muffin, until I checked the ingredients. You see, our son is VERY allergic to Almonds, so the use of almond flour is definitely out. Will this recipe work with coconut flout?

  40. Raquel says

    So I’ve been on a Keto Diet for a month and cutting out the carbs has been difficult, especially when a I’m trying to get lean and the boyfriend is buying normal blueberry muffins because he’s on bulking season lol so today I almost gave into temptation so decided to try making these and OMG BEST KETO MUFFIN RECIPE AND EVEN BETTER TASTE!! The texture is amazing, fluffy and well balanced. One thing I did do was use 1 Tsp Vanilla Extract, 1 Tsp Cinnamon powder, and Oat Milk and I prefer Stevia to the other sweeteners as it doesn’t change the flavour in the recipes. With a touch of an piece of raw almond on top of each. They were to die for, they may not raise very much but definitely worth it.

  41. Jani says

    I made this 2 days ago. I added cacao powder to make them into full chocolate muffins, and folded the chocolate chips into the batter. They turned out AMAZING. Definitely a repeater recipe. .

  42. TALIN MIRZAYAN says

    i made this into a loaf cake….OMG DELISH! thank you so much! its a great base recipe, any flavor will do, next step raspberry lemon!

  43. megan says

    OMG! These were amazing and very easy to make! My fiancé is very picky. I didn’t tell him they were healthy lol. He LOVED them!!! Has anybody tried freezing these? If so, how long did they last? Thank you in advance!

  44. Yuvaraj says

    Amazing Keto Muffins recipe, it is so easy to make…Thanks for the recipe, it is a must try for all those sitting at home.

  45. Zara says

    Tried this recipe today and absolutely loved it! As a diabetic person, sometimes it’s difficult to find sugar free and also flour free good recipes. Thank you!

  46. MBJ says

    These were very good! I made mini muffins and I used 1 tablespoon of mini chips for the whole recipe. Will definitely make them again. Thank you, Katie!

    • Jason Sanford says

      Unfortunately subbing wheat flour in recipes formulated to work with almond flour will probably not work most of the time.

  47. Diane says

    This is the third recipe I’ve looked at that the nutritional information does not add up. If one cup of fine almond flour is 320 calories and an egg is about 80, then how can 4 muffins be 45 calories each? If the recipe is for 8 mini muffins then say so. You don’t seem like a disingenuous person nor do you seem like you can’t do math.

    • Jason Sanford says

      I’m honestly confused by your comment. The yield at the top of her recipe box, the nutrition label and weight watcher points on her nutrition page, and the photos themselves show the recipe as mini muffins.

  48. Yolanda says

    I tried it. I am still trying to get over the different texture using almond and coconut flours. It wasn’t bad. I didn’t enjoy it but I am willing to keep trying.

  49. Claudia says

    Thank you for gave us this wonderful recipe . I made it yesterday , half of them like your recipe and the other half I added cocoa and they were delicious. 12 mini muffins . The only change I will do is the stevia ( not too sweet ) . My husband that is a sugar monster love them and the best : we lose weight with this low carb treat .

  50. Giselle says

    I am not one to leave reviews, but after seeing some mixed reviews on this one, I just wanted to confirm that these turned out great! My whole family loved this and I look forward to making more. 🙂

  51. Mary says

    So good! I topped the first batch with a few Ghirardelli dark chocolate chips and the second with a cinnamon and stevia mix. May add blueberries next time. This recipe is a keeper. BTW, the yield is 12 mini muffins.

  52. Isabelle Vella says

    This looks easy and indeed it only took a few minutes to measure and mix. Turn out very tasty. Thankyou

  53. Alyse Price says

    Hi there, are you sure this recipe makes 10-12 muffins?. I only got enough to make 4 muffins!. But otherwise, it was yum. I swapped the chocolate chips for 1/4 of coffee.

  54. KKM says

    They were so good that the first batch was gone in five minute. I also put in a little bit of cinnamon in them.

  55. Kathy says

    Okay, since I’m a baking fool during this pandmic – aren’t we all? I decoded to try this recipe, even though it calls for that “weird” sweetener I haven’t tried before. Being Paleo I usually opt for coconut sugar but the coconut sugar gives some things a different taste and color so I flew care to the wind and dove in! I’m so excited to say that I LOOOOVE THESE MUFFINS!!!!! They taste like the good ole baked goods from days gone by. Can’t really even tell there’s almond flour in there. They’re delicious!!! Great texture and taste and I’m thrilled as can be to have found this recipe! I did add in a teeny bit of vanilla. Just because. This will go on my “Don’t every lose this recipe” stack! Thank you so much for sharing so many delicious recipes with us!!!!

  56. Marlene Gonzalez says

    Amazing flavor and super easy to bake. I added extra cinnamon to mine. I opted for doing the mini muffins so I can have two when I am in a hurry for breakfast or as a quick snack.

  57. Jodi V says

    I made these today. I put them in my mini bundt pans. I added 2 T. of butter to the recipe because I don’t like super dry muffins and I thought it might be that way without. The texture is great. I think it could use another 1 or 2 T. of erythritol because definitely doesn’t have that sweet taste like a regular muffin does. I put 1/2 cup of Lily chips in and that really is good in these muffins. In my mini bundt pans I yielded 6 muffins.

  58. Carla says

    I never comment in any recipe.. but this! Wow thank you so much! I almost gave up on keto baking. They were amazing! The best ones I’ve made and I have made a few now. Thanks definitely gonna try another recipe of yours. P.S grease very well the baking pan

  59. Mark says

    These are easy to make and taste great. I don’t eat eggs unless in baked foods. And had to start keto diet and these are a perfect breakfast. I like them as a larger muffin so I double the recepie. Make blueberry first. Then made with raspberries. They are awesome.

  60. gerrie says

    these are great!!! really easy to make. tastes delicious. and i had all the ingredients already so it was a spontaneous decision to make them and i am glad i did.

  61. Ree says

    Just made these muffins, make half of them chocolate chip and the other half with chopped walnuts and a sprinkle of cinnamon sugar, they were delicious! This recipe is a keeper!

  62. Meghana says

    Hi.. If I’m using stevia powder, 1 tbsp should be apt right. Would be glad if I get a reply from you soon. Thanks

  63. Roxanne Armstrong says

    Just made these muffins they were quick and easy to make not to mention very delicious! I am definitely making these again and again.

  64. Michelle says

    So good! I added a bit of butter like maybe a tablespoon. I used 1tbs of stevia and 1tbs of truvia brown sugar alternative. For milk I used mostly heavy whipping creaminess my 1/4 cup the rest hazelnut flavor nut pod creamer.

  65. Krista says

    Hi! I made these just now and followed the directions. When I tasted them it tasted very strongly of weird chemicals! Do you think that could be the powdered erythritol brand I used? It’s the Swerve brand. Had to throw the batch out ☹️. I used Lilly’s chocolate chips as well.

    • CCK Media Team says

      It sounds like one of your ingredients was bad for sure. Unless, have you ever had erythritol in another recipe before? Maybe you just do not like that sweetener in general?

  66. GypsyChick says

    Hi. I’m trying to work out the macros for these muffins. I’m not interested in the RDA, that isn’t at all relevant to keto.

    Your nutrition panel is for 15 muffins, so I figure the fat, carbs & protein per batch is the grams x 15, and then divide by the number of muffins you make. Is that right?

    Cheers

  67. Dot says

    Absolutely love this very easy recipe. I added minced walnuts and cinnamon; the muffins are so addictive! Recipe made 6 regular size muffins cooked at 15 minutes per recipe. Thanks for sharing!

  68. Marjorie Busby says

    We love these muffins. We add rozen wild blueberries (very small berries) to them and use a nonstick mini muffin tin. We use a #30 scoop which is the perfect amount for mini muffins. With the blueberries added, we get approximately 18-20 muffins. They are delicious and so easy to make.

    • CCK Media Team says

      Most milks are fine to use, honestly :). Katie usually bakes with either unsweetened almond milk or canned coconut milk, but feel free to use whatever you have on hand.

  69. Urmi says

    Just made these and they are so good! I had 8 medium sized muffins from this recipe and am so happy I finally made this recipe!! They are fluffy and light. I added a little vanilla and 1 TSP acv too. Regretting not making a double batch lol.

    Thank you so much.

  70. Erin says

    Great recipe! Have made twice now and they are a favorite with my husband. We’re both doing keto for the first time and we were so relieved to find a yummy recipe that makes us feel like we’re eating “real” muffins! I’ve made with and without Lily’s mini chocolate chips, both delicious! I use stevia for sweetener and unsweetened almond milk. YUM!

  71. Paula Hounslow says

    Love this recipe.I follow a keto diet and I’m constantly looking for the simplest of recipes.This one wins .I’ve made it twice now.Once with blueberries and now with dark chocolate chips.I will definitely be looking at more of your recipes in my future.thanks

  72. Anneliese W. says

    These are great! Usually, when I try a new recipe, it turns out bad the first time, but these turned out great! They’re super good! I’m usually not a fan of keto stuff (made these for someone else) but theses are soooooo good!

  73. Mic says

    15 min for regular muffin, the mixture didn’t even begin to cook! I’m adding another 15 min and will see how it goes. Disappointed.

    • CCK Media Team says

      Hmm, is your oven calibrated? Or what specific ingredients did you use and how many muffins did you make? Hopefully yours will taste good in the end 🙂

      • Mic says

        Hello! Yeah, I found that odd too. My oven is accurate as I baked other things like pizza with no timing problem. Anyway, so I added 15 min and it came out beautifully. Very delicious! Thank you for the recipe.

  74. Judy Reyes says

    These are amazing! I doubled recipe (yielded 11 big muffins), added 1/4 cup melted butter, butterscotch and dark chocolate chips. Very light!

  75. Stacey says

    Wow! I just made these chocolate chip mini muffins and they are fantastic! The taste and texture is right on point. I followed the recipe exactly and will definitely make these again.

  76. Judy says

    Love these, very simple to make. I followed the recipe with a few suggested options. Ground my own almond flour, used 1 tab sugar (didn’t have erythritol), unsweetened almond milk, added a handful of extra dark chocolate chips. Used regular sized muffin tins, made 6.
    These would be bland without chips
    Or fruit, etc.

  77. Naeelah Stewart says

    Great recipe! I made this with whole wheat flour instead of almond flour, and added a bit extra milk. I also didn’t have no sugar chocolate chips so I added raisins instead!

    It turned out fine (tho maybe a bit watery) and was better than any of the other things i had baked with the whole wheat flour before.

  78. N says

    Thank you for making something that is healthy, whether Keto or Vegan or both! I love how simple this receipe is and how easy it is to add little extras and make it your own.

    We’ve added a bit more spices and some extracts and made bacon, chocolate chip, and plain muffins.

    We love these muffins! Looking forward to more!

  79. S says

    Delicious. Found this by looking up Keto muffins. Thank you for teaching us how to make healthy snacks and make them adaptable for everyone.

  80. Jessica says

    Ok so I’ve been looking everywhere for a corn bread style recipe. Now I know these are muffins but I used some corn extract I got from Amazon by the brand Amoretti, nutmeg and 1 Bobs Egg replacer and they are soooo good! Used my mini muffin pan and they’re fluffy with a little sweetness from the Monkfruit sweetener. They did drop while cooking a little but still look great and taste great! That’s so much for this recipe!! *Virtual hugs*

  81. Anita says

    Loved these muffins, I doubled the recipe and made 12 small cupcake size muffins. I used an egg replacer instead of the eggs but only used a pinch of salt and 1.5 times my sweetener rather than double quantity. Cooking time was a little longer than shown but the end result is great. Twelve moist muffins which taste great even 2 days later, not that there are many left now🙂

    I’m going to try this recipe using blueberries now.

  82. Dr Fatima Riaz says

    OMG ! I made them and they taste heavenly! So light and tasty! I used ark choco chips into the batter.Wish I could share a pic here.
    Great receipe !

  83. Laurie says

    I made these mini muffins last night and they turned out fantastic! Super hard to not eat them all in one sitting though, especially right out of the oven.

    I used unsweetened almond milk, swerve sweetener, krisda sugar free choc chips, and an egg from a chicken.

    Tonight I used this recipe as a base to make double chocolate mini muffins….which are also delicious.

    Thank you for the recipe….I will be trying out some more recipes from your site!

    Laurie

  84. Amy Peters says

    These are ok, I added vanilla which I highly recommend. These really don’t have much flavor except the chocolate chips. I’m not dying them to make them again, but they’re not bad.

  85. Victoria says

    Bomb! My family couldn’t get enough of these. I used regular sugar though, and added a little honey to the mix. The best part is I don’t feel guilty because they’re keto!

  86. Tanya Reynolds says

    5 stars
    Delicious. I used this as a base, but reduced the sugar and added cheddar and chives (I was craving something savoury so badly). DELICIOUS. SUPER EASY. SUPER FAST!!!

  87. R says

    4 stars
    Made these tonight with an egg vs. A flax egg and I added 1/4 tsp vanilla, and then cinnamon and pecans to some of the batter and some low sugar dark vegan chocolate to some of the batter and they turned out great and I will make them again..next time with almond meal as my rustic looking almond flour was not as tasty or visually appealing but it is what was on hand.

  88. Donna says

    5 stars
    These are marvelous. I made a variety and they are all super. Only change I made was I sift my almond flour as I keep it in freezer.

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