You will fall in love with this low carb keto muffins recipe, even if you are not on the keto diet. That’s how good they are!
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Super easy keto muffins
The muffins are super soft, fluffy, and so delicious!
They are quick to make, naturally gluten free, and can be customized to create unlimited new flavors.
The recipe also gives you no dairy, no sugar, and flourless options.
And they taste so good, it’s hard to not eat the entire batch at once. I seriously cannot stop making these muffins.
You may also like Keto Ice Cream
Flavor suggestions
So far, I have used the base muffin recipe to make plain, blueberry, strawberry, banana bread (adapted from these Banana Muffins), and dark chocolate flavors.
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 use this sugar free muffin recipe: Keto Blueberry Muffins.
Try adding a pinch of cinnamon or orange or lemon zest to the batter. You can make your own keto coffee cake muffins by topping each individual muffin with a nut based flourless streusel before baking in the oven.
What toppings will you add to your dream muffins?
How to make keto muffins
Gather all of the ingredients, and preheat the oven to 350 degrees Fahrenheit.
Grease a mini muffin tin very well so the muffins will pop right out after baking.
Stir together all of your dry ingredients until the sweetener, baking powder, and salt are evenly incorporated. Whisk in your wet ingredients, then fill each muffin cup around two thirds of the way full.
You should get around fourteen or fifteen mini keto breakfast muffins.
Bake the pan for minutes on the oven’s center rack. Then take the mini chocolate chip muffins out of the oven and let them cool for another ten minutes.
Go around the sides of the muffins with a knife and pop them out.
Leftover almond flour? Whip up this Almond Flour Banana Bread
How to eat almond flour muffins
These homemade muffins are fantastic pretty much every way I’ve tried them.
They’re great plain or topped with butter, cream cheese, or Coconut Butter.
I especially love to stir chocolate chips or a handful of dried fruit or shredded coconut into the batter.
Or spread the muffins with this keto friendly Homemade Nutella Recipe.
The flavor and texture of these paleo muffins are somewhat similar to corn muffins, so they are great to serve alongside savory recipes, such as Lentil Soup, Tofu Scramble (for a protein packed breakfast), or Cauliflower Casserole.
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!
Low carb and sugar free muffins
To achieve the best keto muffin recipe, I’ve tested the muffins using numerous different sweeteners. Mostly I just wanted an excuse to make more batches of muffins!
Erythritol, xylitol, and stevia all work in the recipe.
Or if you are 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 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!
Step by step recipe video
Above, watch the keto muffin recipe video
Keto Muffins
Ingredients
- 1 cup almond flour or almond meal
- 2 tbsp powdered erythritol or 1 tbsp sugar or stevia equivalent
- 1/4 cup milk of choice
- 1 large egg or the vegan options listed earlier in the post or 1 flax egg
- 1/2 tbsp baking powder
- 1/4 tsp salt
- optional mini chocolate chips (or sugar free chocolate chips), crushed walnuts, pinch cinnamon, etc.
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
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Keto Breakfast Recipes
(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!)
Vegan Cream Cheese – 4 Flavors, NO Tofu!
More Healthy Breakfast Ideas
(Or this Keto Lemon Bread)
Healthy Banana Bread – with an oil free option
Breakfast Meal Prep – 20 Healthy Recipes
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)
Kathryn says
Ahh, beautiful. I didn’t even click the link to notice that. Thank you!
Pamela says
Hi. Can someone tell me what the nutrients are ? Thank you in advance.
CCK Media Team says
Hi! Nutrition facts for all of Katie’s recipes are always linked at the bottom of the recipe box, under the ingredients/instructions 🙂
Amelia says
A double batch with a quarter of the sweetener and a little extra salt makes it savory and SOOO good!
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!
Michelle says
I’m not Katie but I made them with the Just Egg scramble she mentioned and it worked perfect!
Doreen says
Thank you Michelle. I will have to look for Just Egg.
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 🙂
CCK Media Team says
So glad you were able to make them work with coconut flour!
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!
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.
Michelle says
I made them with the Just Egg scramble she mentioned and it worked perfect!
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)
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
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.
Maggie says
How did the flax ones turn out?
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)
Peanut Butter Lover says
Making these today! I’ll let you know how it goes!
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)
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.
Jess says
They were breakfast this morning and man you weren’t kidding when you said they are addictive!
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.
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!
Jason Sanford says
So happy you liked them! I need to try them with blueberries 🙂
Jason (media relations)
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.
Jason Sanford says
Those are so pretty on the blue plate!
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 🙂
Laura says
How long would they cook for regular size muffins?
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 🙂
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.
Kathryn says
I just mix mine by hand with a whisk. They’ve come out perfect each time (4 batches).
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!
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!
Eve says
How can you substitute baking powder for those on Keto?
Jason Sanford says
Hi, just look for a baking powder that does not have cornstarch. Here’s one brand, but there are others: https://amzn.to/2Y77iF9
Hope that helps!
Tara says
I found this website that has a couple different options. I didn’t know baking powder was not keto, so I”m glad someone mentioned it!
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.
Jason Sanford says
Oh wow, mint chocolate chip sounds incredible!
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 🙂
Beth ECKERT says
Hi
Do you know how much Just Egg to use as a replacement?
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!!!
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!
Fatima says
Mine too , next time i ll use a small pinch only
Andrea says
I can’t use almond flour. Would whole wheat pastry flour be an okay substitute for me?
Thanks for any help.
Andilynn
Jason Sanford says
I would just make one of her other muffin recipes, like the coffee cake muffins or banana muffins https://www.google.com/search?q=site%3Achocolatecoveredkatie.com+%22muffins%22&oq=site%3Achocolatecoveredkatie.com+%22muffins%22&aqs=chrome..69i57j69i58.6650j0j7&sourceid=chrome&ie=UTF-8
allison says
Can I use different flour for these? I’m allergic to almonds
Jason Sanford says
I would just use a different recipe, such as her banana muffins recipe or the coffee cake muffins recipe (you can skip the streusel top if you want) https://chocolatecoveredkatie.com/2017/06/13/coffee-cake-muffins-recipe/
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!
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)
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.
threequeensmom says
Update…they’re delish! Already saved this to favorites.
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!
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
Jason Sanford says
I think you are mixing up keto and paleo?
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.
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
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.
Jason Sanford says
Plain regular sugar is fine to use in these too 🙂
Mayra Sanchez says
Done!!!! Easy recipe, I used 2 individual stevia packets and blueberries instead chocolate chips, delicious.
Lisa says
How much blueberries did you use? And did you do frozen or fresh? Did you have to adjust baking time? Thanks!
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.
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!
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
Anneliese W. says
Did you try adding a bit more milk? I cooked them for 13 min and they turned out fine.
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.
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!!
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.
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!
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.
Steph says
Hi, can we use coconut flour instead of almond flour for this recipe?
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).
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
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.
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.
Jenni says
Do you store them in the fridge or just in a container on the counter?
Jason Sanford says
Either works!
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!
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?
Jason Sanford says
Hi, sorry we haven’t ever tried it so really can’t say! But sending good luck!
Jason (media relations)
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.
Jason Sanford says
Those look so good!
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. .
lilia says
Hi, should I put 1 TBSP or tsp baking powder?
Jason Sanford says
Hi, neither. The recipe calls for 1/2 tbsp baking powder.
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!
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!
Jason Sanford says
You can, for at least a month!
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.
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!
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!
Tina Rauls says
Do NOT make these with whole wheat flour, unless you like the taste of play dough…
Jason Sanford says
Unfortunately subbing wheat flour in recipes formulated to work with almond flour will probably not work most of the time.
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.
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.
Jessica Garcia says
Very yummy! I added vanilla & cinnamon, will be making again!
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 .
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. 🙂
Tracey says
These were easy to make. Thanks for sharing the recipe. They taste better after they cool.
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.
Isabelle Vella says
This looks easy and indeed it only took a few minutes to measure and mix. Turn out very tasty. Thankyou
Gabriel Martin-Simoneau says
My first keto receipe. It’s very good, I’ll do it again for sure !
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.
CCK Media Team says
Hi, it says 10-12 mini or 4 regular 🙂
Alyse Price says
Oh I see thank you!, so the carbs would be triple for a batch of 4 regular muffins?.
Vanvan17 says
Im gonna make this but can i change the milk to water or i have to use milk
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.
KKM says
I used honey instead of sweetener.
Leighanna says
Soooo good! Thank you for doing this!
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!!!!
CCK Media Team says
Thank you so much for trying them!
Kathy says
By the way, I doubled the recipe and got 10 good sized regular muffins if anyone wants to know.
kaitlyn says
what’s the seving size?
Rochelle Balach says
Wow absolutely delicious, my 2 year old loves them!
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.
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.
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
CCK Media Team says
Thank you so much for making them!
Clementine Karl says
I made these with spirulina and blueberries and they are delicious!
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.
Laurie says
Does the nutrition include the chips (I used Lily’s semi-sweet)? Thanks.
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.
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!
Jen says
These are delicious!!!!! And crazy easy to make. Can’t wait to make them again and add in some fruit!
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
CCK Media Team says
Use whatever it says on your specific brand of stevia is equivalent to 1 tbsp sugar. Or you can add a little more for sweeter muffins. But you usually need less stevia to equal the sweetness of sugar.
Meghana says
Thanks
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.
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.
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?
Mjenn says
They didnt work for me. Maybe because I added apple but after 15 mins they were still mush:(
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
Kat says
Would this recipe work if it bake it as a cake? I like how fluffy it is without the oil! 🙂
CCK Media Team says
Hm, maybe but we haven’t tried. Be sure to report back if you experiment! Katie is working on a keto vanilla cake recipe. For now, she only has chocolate: https://chocolatecoveredkatie.com/keto-cake-recipe/
Julie says
Very good, good texture w/ reg almond flour. Added choc chips.
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!
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.
Chocolate Covered Katie says
Thank you so much for trying them 🙂
Amy Digby says
Did not like this recipe. Won’t make it again.
Melissa says
What kind of milk do you recommend??? Going to try these tonight
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.
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.
CCK Media Team says
Thank YOU for making them 🙂
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!
Ralph says
How long should I bake these in a full size muffin/cupcake pan?
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
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!
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.
CCK Media Team says
Thanks for reporting back 🙂 So happy they turned out well!
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!
Mic says
I’m wondering if they freeze well. If I could make a batch and freeze them.
CCK Media Team says
You can!
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.
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.
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.
Jennie says
Ah-maze-ing!!! I made these exactly as written and they were absolutely delicious. Thank you so much for this recipe!!
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!
CCK Media Team says
Thank you for trying them!
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.
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*
CCK Media Team says
Love your idea to make it into cornbread muffins!
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.
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 !
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
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.
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!
sandy says
How can they be keto if you used regular sugar? LOL
Tanya Reynolds says
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!!!
CCK Media Team says
This makes us so happy! 🙂
R says
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.
Carol says
Where is the recipe?
CCK Media Team says
Just scroll down, it is on this page 🙂
Donna says
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.
Malcolm Pottery says
best muffins i have ever made and enjoyed eating
Jean Killam says
I really enjoy these muffins. I get 6 full size. I use Choc chips and today added a few walnuts.
CCK Media Team says
Thank you so much for making them 🙂
Keto Girl says
Delicious keto muffins! I added Lily’s sugar free chocolate chips.
Leftie says
Made these and substituted the the remains from making medical card oil. Tasty and rose very nicely,skipped the chocolate chips
Andrea Hawkinson says
Can you use allulose in place or powdered erythritol? Thank you. Andrea
CCK Media Team says
Hi! We haven’t tried it so honestly can’t say. If you do try it, be sure to report back!
Kat says
Wonderful wonderful muffins, they were so fluffy and perfect!
Shelly says
Great keto muffins, nice and fluffy!
Judy says
These are so easy & fast to put together. I double recipe add some mini chocolate chips. makes 30 mini muffins.
I freeze them & take out a few at a time. Thank you Katie, great recipe!
Ferna says
This recipe has just taken honorary spot on my fridge door. Thank you – I have been looking for a simple, quick cupcake recipe with which I can toy a bit. I used macadamia flour instead of almond and doubled the erythritol. I added a generous tablespoon of lemon zest and 1/4 teaspoon of lemon essence. They were lovely! (Thinking of a white chocolate and pomegranate batch for when the sweet craving hits again.)
Lara Baxter says
Just made these muffins they are totally gorgeous and low calorie too. Love them and I will definitely be making more of them. Used blueberries and raspberries on the top.
CCK Media Team says
Thank you so much for trying them 🙂
Brenda Dillon says
These were really good. I’m sometimes disappointed with the way a KETO recipe turns out; but, I see me making plenty of these in our future! I used Chunks of a Lily’s dark chocolate with sea salt bar in mine. Added a bit of Nutella on top for my son who isn’t low carbing. A great go-to for the whole fam. Wondering how I would need to alter the recipe to add cocoa and make chocolate ones?
CCK Media Team says
Thank you for making them! Here is a chocolate version 🙂 https://chocolatecoveredkatie.com/keto-chocolate-muffins/
amy says
These were absolutely delish!
Robyn says
Made these yesterday, very easy to make and delicious. These will be my go to from now on!
Camilla says
Hi!
Quick question, when it comes to baking powder, do you mean 2 tsp or 2tbsp? I just wanted to double check
Sinead says
Fab! I have been making a batch of these every Saturday for the past two months. They are YUM! I have made loads of different keto muffin recipes but these are the simplest, the quickest and the nicest. I use raw cacao powder and monkfruit sweetener which really adds depth. Thanks for this life changing recipe.
Karen Murray says
These are amazing! I can’t believe there’s no fat. I added blueberries instead of chocolate chips. They are delicious and moist.
Karen Murray says
These are amazing! I can’t believe there’s no fat. I added blueberries instead of chocolate chips. They are delicious and moist.
CCK Media Team says
Thank you so much for trying them 🙂
Mary says
Very good muffins! I added dark chocolate chips and a pinch of cinnamon. I would make these again!
Ana says
Love this recipe! Easy, fast and not complicated. I added in a couple of scoops of sour cream, shredded coconut, cocoa, chopped walnuts as a variety among with the chocolate chips. This will be my go-to recipe for keto muffins!
A huge thank you for making this available to us. ♥️
Lynn says
These muffins tasted pretty good. My main problem was them crumbling when I tried to remove them from the muffin pan. I used a a greased, nonstick pan but I could not get the muffins out without most of them crumbling. I don’t see an option other than to use paper liners. Please let me know if others had this problem.
CCK Media Team says
Hi Lynn, we have never had that issue and I don’t see any other comments here from anyone else experiencing it, so we’d love to help troubleshoot. What specific ingredients did you use? Are you at high elevation? Did you make mini muffins? And how long did you let them sit before removing? Did you go around the sides with a knife? In general, if you don’t want to use liners, you can also buy silicone muffin tins for muffin recipes that pop out easily.
pixie says
Just made your keto muffins, not on a keto diet but am coeliac so prefer flourless recipes. I used coconut sugar and tossed in some cranberries. They were so eay to make and delicious.
Thank you
Kat says
Hi Katie! Can these muffins be made in a loaf pan as keto bread? (Meaning, the kind of bread for sandwiches, not sweets)
Keri says
Just got done making these muffins. Wow! Delicious!
Alene Ward says
I made these, four regular size with a few blueberries instead of chocolate chips. We ate for breakfast! Today was second day & still moist & tasty! It’s a keeper!
Stephanie Grace Pepper says
These muffins are surprisingly simple and amazingly good. I made 4 regular size muffins adding Lily’s Semi-sweet Baking Chips and a touch of vanilla. They were a hit with both the keto centric as well as the non keto centric folks. The texture was perfectly moist and not grainy at all. Will be whipping up several batches and freezing for the perfect after dinner snack or make the mini muffins to serve at one of my tea parties. Will be making some more today to go with my afternoon mocha rocca tea. Yum!!