Gone are the days of missing out on muffins while keeping carbs low! Whether you’re craving something sweet for breakfast or a quick snack, these keto-friendly recipes prove that low-carb baking can be absolutely delicious. Get ready to discover 19 mouthwatering muffin ideas that’ll satisfy your cravings without the guilt—let’s dive in!
Zesty Lemon Poppy Seed Keto Muffins
Get ready to bake the most crave-worthy keto treat that’ll blow your mind. Grab your lemons and let’s go—these muffins are about to be your new obsession.
Ingredients
– Almond flour – 2 cups
– Erythritol – ¾ cup
– Poppy seeds – 2 tbsp
– Eggs – 3
– Lemon juice – ¼ cup
– Butter – ½ cup, melted
– Baking powder – 2 tsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 paper liners.
2. In a large bowl, whisk together almond flour, erythritol, poppy seeds, baking powder, and salt until fully combined.
3. In a separate bowl, beat the eggs vigorously for 1 minute until frothy to incorporate air for a lighter texture.
4. Add melted butter and lemon juice to the eggs, stirring until smooth.
5. Pour the wet ingredients into the dry ingredients and mix just until no dry streaks remain—overmixing can make muffins dense.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely to prevent sogginess.
9. Store in an airtight container at room temperature for up to 3 days for best freshness.
Not just another muffin—these are tangy, moist, and packed with a delightful crunch from the poppy seeds. Serve them warm with a dollop of keto-friendly cream cheese or crumble over Greek yogurt for a breakfast upgrade that’s totally guilt-free.
Dark Chocolate Chip Almond Flour Muffins
Nailed it: These muffins hit that sweet spot between healthy-ish and decadent. Grab your bowl—let’s bake.
Ingredients
– Almond flour – 2 cups
– Eggs – 3
– Maple syrup – ½ cup
– Dark chocolate chips – ¾ cup
– Baking soda – 1 tsp
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 liners.
2. In a large bowl, whisk together the almond flour, baking soda, and salt until no lumps remain.
3. Crack the eggs into a separate bowl and beat them vigorously for 30 seconds until frothy.
4. Pour the maple syrup and vanilla extract into the eggs, and whisk until fully combined.
5. Tip: For extra fluffiness, let the wet ingredients sit for 2 minutes to activate the baking soda.
6. Gently fold the wet mixture into the dry ingredients using a spatula—avoid overmixing to keep the batter tender.
7. Stir in the dark chocolate chips until evenly distributed throughout the batter.
8. Divide the batter equally among the 12 muffin liners, filling each about ⅔ full.
9. Bake for 18–20 minutes, or until the tops are golden and a toothpick inserted comes out clean.
10. Tip: Rotate the pan halfway through baking for even browning and to prevent hot spots.
11. Remove the muffins from the oven and let them cool in the tin for 5 minutes.
12. Transfer the muffins to a wire rack to cool completely—this stops them from getting soggy.
13. Tip: For a gooey center, underbake slightly by checking at 17 minutes if you prefer a fudgier texture.
Gooey chocolate pockets melt into every moist, nutty bite—these are anything but basic. Serve warm with a dollop of Greek yogurt or crumble over ice cream for an instant dessert upgrade.
Savory Cheese and Herb Keto Breakfast Muffins
Devour these cheesy, herb-packed muffins that’ll make your morning keto routine anything but boring. They’re fluffy, savory, and ready in under 30 minutes—perfect for meal prep or a quick grab-and-go breakfast.
Ingredients
– Almond flour – 1 cup
– Baking powder – 1 tsp
– Salt – ½ tsp
– Eggs – 3
– Heavy cream – ¼ cup
– Shredded cheddar cheese – 1 cup
– Dried parsley – 1 tbsp
– Dried chives – 1 tsp
Instructions
1. Preheat your oven to 350°F and grease a muffin tin thoroughly to prevent sticking.
2. In a medium bowl, whisk together almond flour, baking powder, and salt until fully combined.
3. In a separate bowl, beat the eggs vigorously for 30 seconds until frothy to incorporate air for a lighter texture.
4. Pour the heavy cream into the eggs and whisk until smooth and uniform.
5. Gradually add the dry ingredients to the wet mixture, stirring just until no dry streaks remain—do not overmix to avoid dense muffins.
6. Fold in the shredded cheddar cheese, dried parsley, and dried chives gently with a spatula.
7. Divide the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
8. Bake for 18–20 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
9. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to avoid sogginess.
Light and tender with a golden crust, these muffins burst with cheesy herb flavor. Serve them warm with a dollop of sour cream or crumbled over a salad for a savory twist.
Blueberry Coconut Flour Keto Muffins
Bake your way to keto bliss with these fluffy blueberry muffins! They’re grain-free, sugar-free, and packed with flavor. Grab your bowl and let’s get mixing.
Ingredients
– Coconut flour – ½ cup
– Baking powder – 1 tsp
– Salt – ¼ tsp
– Eggs – 4
– Unsalted butter – ¼ cup
– Granulated erythritol – ⅓ cup
– Vanilla extract – 1 tsp
– Blueberries – ¾ cup
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 8 paper liners.
2. In a medium bowl, whisk together coconut flour, baking powder, and salt until no lumps remain.
3. In a large bowl, crack the eggs and beat them with a hand mixer on medium speed for 30 seconds.
4. Melt the butter in the microwave for 20 seconds and add it to the eggs.
5. Add erythritol and vanilla extract to the wet ingredients, then mix on low speed for 15 seconds.
6. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined; avoid overmixing to keep muffins tender.
7. Gently stir in the blueberries, coating them lightly to prevent sinking during baking.
8. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
10. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely; this prevents them from becoming soggy.
Delightfully moist with a subtle coconut aroma, these muffins offer a burst of juicy blueberries in every bite. Serve them warm with a pat of butter for a cozy breakfast or crumble over keto-friendly yogurt for a decadent dessert twist.
Pumpkin Spice Keto Muffins with Pecans
Kickstart your fall baking with these irresistible pumpkin spice keto muffins! They’re packed with cozy flavors and crunchy pecans—perfect for a low-carb treat. Get ready to bake your new favorite snack.
Ingredients
– Almond flour – 2 cups
– Erythritol – ¾ cup
– Pumpkin puree – 1 cup
– Eggs – 3
– Coconut oil – ¼ cup
– Pumpkin pie spice – 2 tsp
– Baking powder – 1 tsp
– Salt – ½ tsp
– Pecans – ½ cup
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 liners.
2. In a large bowl, whisk together almond flour, erythritol, pumpkin pie spice, baking powder, and salt until fully combined.
3. In a separate bowl, beat the eggs lightly with a fork.
4. Add pumpkin puree and melted coconut oil to the eggs, and mix until smooth.
5. Pour the wet ingredients into the dry ingredients, and stir just until no dry spots remain—do not overmix to keep muffins tender.
6. Fold in the pecans gently with a spatula.
7. Divide the batter evenly among the muffin cups, filling each about ¾ full.
8. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely—this prevents them from becoming soggy.
10. Store in an airtight container at room temperature for up to 3 days for best freshness.
Serve these warm for a soft, moist crumb that’s bursting with pumpkin spice warmth. The pecans add a delightful crunch that pairs perfectly with a cup of coffee or as an on-the-go keto breakfast.
Cinnamon Swirl Keto Muffins
Brace yourself for the most crave-worthy keto muffin you’ll ever bake! These cinnamon swirl delights deliver all the cozy vibes without the carbs—perfect for your morning coffee or an anytime snack. Get ready to wow your taste buds and your followers!
Ingredients
– Almond flour – 2 cups
– Erythritol – ¾ cup
– Baking powder – 2 tsp
– Eggs – 3
– Unsalted butter – ½ cup, melted
– Vanilla extract – 1 tsp
– Cinnamon – 2 tbsp
– Cream cheese – 4 oz, softened
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 parchment liners.
2. Whisk together almond flour, ½ cup erythritol, and baking powder in a large bowl.
3. In a separate bowl, beat eggs, melted butter, and vanilla extract until fully combined.
4. Tip: Use room temperature eggs for a smoother batter and better rise.
5. Pour the wet ingredients into the dry ingredients and mix until just incorporated—avoid overmixing.
6. In a small bowl, stir cream cheese, remaining ¼ cup erythritol, and cinnamon until smooth.
7. Spoon muffin batter into liners, filling each halfway.
8. Add a dollop of the cinnamon cream cheese mixture on top of each batter portion.
9. Use a knife to swirl the cinnamon mixture into the batter for a marbled effect.
10. Tip: Don’t over-swirl—just 2-3 gentle passes to keep defined layers.
11. Bake for 18-22 minutes, until the tops are golden and a toothpick inserted comes out clean.
12. Tip: Rotate the pan halfway through baking for even browning.
13. Let muffins cool in the tin for 5 minutes before transferring to a wire rack.
Heavenly warm, these muffins boast a tender crumb with a gooey cinnamon center that’s pure comfort. Serve them slightly warmed with a pat of butter or crumbled over keto ice cream for an indulgent dessert twist—they’re so good, no one will guess they’re low-carb!
Raspberry Cream Cheese Keto Muffins
Tired of boring keto breakfasts? Transform your morning with these raspberry cream cheese muffins that’ll make you forget they’re low-carb. Grab your ingredients and let’s bake!
Ingredients
– Almond flour – 2 cups
– Baking powder – 1 tsp
– Salt – ¼ tsp
– Cream cheese – 8 oz
– Eggs – 3
– Granulated erythritol – ⅔ cup
– Vanilla extract – 1 tsp
– Fresh raspberries – 1 cup
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, baking powder, and salt until fully combined.
3. In a separate large bowl, beat cream cheese with an electric mixer on medium speed until smooth and creamy.
4. Add eggs one at a time to the cream cheese, beating well after each addition to incorporate fully.
5. Mix in erythritol and vanilla extract until the batter is smooth and slightly fluffy.
6. Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
7. Fold in fresh raspberries gently to avoid breaking them and turning the batter pink.
8. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
9. Bake for 22–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Not overly sweet, these muffins boast a moist, tender crumb with bursts of tart raspberry and a rich cream cheese base. Serve them warm with a dollop of whipped cream for an indulgent treat or enjoy them as a grab-and-go snack that keeps you fueled all morning.
Double Chocolate Keto Avocado Muffins
Let’s transform your avocado into decadent chocolate muffins—keto style! Loaded with double chocolate goodness, these muffins are secretly healthy and ridiculously moist.
Ingredients
– Avocado – 1 cup
– Almond flour – 1 cup
– Cocoa powder – ½ cup
– Erythritol – ¾ cup
– Eggs – 3
– Baking powder – 1 tsp
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
– Sugar-free chocolate chips – ½ cup
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 paper liners.
2. Scoop 1 cup of ripe avocado flesh into a large mixing bowl.
3. Mash the avocado thoroughly with a fork until completely smooth—no lumps! (Tip: A ripe avocado blends easier and adds creaminess.)
4. Crack 3 eggs into the bowl and whisk vigorously with the avocado until fully combined.
5. Add 1 tsp vanilla extract and mix briefly.
6. In a separate bowl, combine 1 cup almond flour, ½ cup cocoa powder, ¾ cup erythritol, 1 tsp baking powder, and ¼ tsp salt.
7. Whisk the dry ingredients together to eliminate any clumps.
8. Gradually pour the dry mixture into the wet ingredients, folding gently until just incorporated—avoid overmixing.
9. Fold in ½ cup sugar-free chocolate chips evenly. (Tip: Reserve a few chips for topping for extra visual appeal.)
10. Divide the batter equally among the 12 muffin liners, filling each about ¾ full.
11. Bake at 350°F for 18–20 minutes, or until a toothpick inserted into the center comes out clean. (Tip: Don’t open the oven door early to prevent sinking.)
12. Remove from the oven and let the muffins cool in the tin for 5 minutes.
13. Transfer to a wire rack to cool completely before serving.
These muffins boast a fudgy, moist crumb with rich chocolate flavor that hides any avocado taste. Try warming one slightly and topping with a dollop of keto whipped cream for an indulgent treat—perfect for breakfast or a guilt-free dessert!
Banana Walnut Keto Muffins
Viral keto muffins that actually taste good? Yes! These banana walnut beauties deliver all the cozy vibes without the carbs. Get ready to bake your new obsession.
Ingredients
– Almond flour – 2 cups
– Erythritol – ¾ cup
– Baking powder – 1 tsp
– Salt – ½ tsp
– Eggs – 3
– Melted butter – ½ cup
– Banana extract – 1 tsp
– Chopped walnuts – ½ cup
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 parchment liners.
2. Whisk together almond flour, erythritol, baking powder, and salt in a large bowl until no lumps remain.
3. In a separate bowl, beat the eggs vigorously for 60 seconds until frothy—this adds air for a lighter texture.
4. Pour melted butter and banana extract into the eggs, stirring until fully combined.
5. Fold the wet ingredients into the dry mixture using a spatula; avoid overmixing to prevent dense muffins.
6. Gently stir in chopped walnuts, reserving 2 tablespoons for topping.
7. Divide the batter evenly among the muffin cups, filling each ⅔ full.
8. Sprinkle reserved walnuts over the batter for a crunchy finish.
9. Bake for 18–20 minutes until the tops are golden and a toothpick inserted comes out clean.
10. Cool in the pan for 5 minutes, then transfer to a wire rack—this stops steaming and keeps them firm.
Light, moist crumb with warm banana essence and toasty walnuts. Serve slightly warm with a pat of butter or crumbled over keto ice cream for next-level dessert vibes.
Almond Butter Keto Protein Muffins
Jumpstart your morning with these protein-packed keto muffins that bake up fluffy and satisfying in minutes. Just grab your almond butter and let’s get mixing!
Ingredients
– Almond butter – 1 cup
– Eggs – 3
– Erythritol – ½ cup
– Vanilla extract – 1 tsp
– Baking powder – 1 tsp
– Salt – ¼ tsp
– Almond flour – 1 cup
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 9 liners.
2. In a large bowl, whisk together the almond butter, eggs, erythritol, and vanilla extract until smooth.
3. Tip: Use room temperature eggs for easier mixing and a smoother batter.
4. Add the baking powder and salt to the wet ingredients, stirring to combine.
5. Gradually fold in the almond flour until no dry streaks remain; avoid overmixing.
6. Tip: For extra-fluffy muffins, let the batter rest for 5 minutes before baking.
7. Divide the batter evenly among the muffin liners, filling each about ⅔ full.
8. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: Rotate the muffin tin halfway through baking for even browning.
10. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack.
They emerge tender with a nutty richness and subtle sweetness—perfect warm with a smear of butter or crumbled over Greek yogurt for a protein boost.
Carrot Cake Keto Muffins
Jumpstart your morning with these guilt-free keto muffins that pack all the cozy spice of carrot cake without the carbs. Just grab a bowl and let’s bake—no fancy skills needed! They’re perfect for meal prep or a quick grab-and-go breakfast.
Ingredients
– Almond flour – 2 cups
– Granulated erythritol – ¾ cup
– Baking powder – 2 tsp
– Cinnamon – 1 tsp
– Salt – ½ tsp
– Eggs – 3 large
– Melted coconut oil – ⅓ cup
– Vanilla extract – 1 tsp
– Grated carrots – 1 cup
– Chopped walnuts – ½ cup
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, cinnamon, and salt until no lumps remain.
3. In a separate bowl, beat the eggs lightly with a fork, then stir in the melted coconut oil and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix just until combined—avoid overmixing to keep the muffins tender.
5. Fold in the grated carrots and chopped walnuts gently with a spatula until evenly distributed.
6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
7. Bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
These muffins boast a moist, dense crumb with warm cinnamon notes and a subtle sweetness from the erythritol. Serve them warm with a smear of cream cheese or crumbled over Greek yogurt for extra protein—they stay fresh for days in an airtight container!
Strawberry Cheesecake Keto Muffins
Whip up these guilt-free keto muffins that’ll satisfy your cheesecake cravings without the sugar crash. They’re packed with juicy strawberries and creamy richness in every single bite.
Ingredients
– Almond flour – 2 cups
– Cream cheese – 8 oz
– Eggs – 3 large
– Granulated erythritol – ¾ cup
– Fresh strawberries – 1 cup, diced
– Baking powder – 1 tsp
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, beat the cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes.
3. Add the eggs one at a time, mixing well after each addition until fully incorporated.
4. Mix in the erythritol, vanilla extract, and salt until the batter is uniform.
5. Gently fold in the almond flour and baking powder using a spatula until just combined—do not overmix to keep the muffins tender.
6. Carefully stir in the diced strawberries, distributing them evenly throughout the batter.
7. Divide the batter equally among the 12 muffin cups, filling each about ¾ full.
8. Bake for 22–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for 10 minutes to set properly, then transfer to a wire rack to cool completely.
10. Keep leftovers in an airtight container at room temperature for up to 2 days for best freshness.
Keep these muffins light and moist with a delightful tang from the cream cheese and bursts of sweet strawberry. Enjoy them chilled for a firmer, cheesecake-like texture or warm for a soft, comforting treat—perfect with a dollop of whipped cream on top.
Vanilla Bean Chia Seed Keto Muffins
Viral-worthy keto muffins that’ll transform your breakfast game! Vanilla bean chia seed magic in every bite—fluffy, fragrant, and totally sugar-free. Get ready to bake your new obsession.
Ingredients
– Almond flour – 2 cups
– Baking powder – 2 tsp
– Salt – ½ tsp
– Vanilla bean – 1 pod
– Chia seeds – ¼ cup
– Eggs – 3 large
– Unsalted butter – ½ cup, melted
– Erythritol – ¾ cup
– Unsweetened almond milk – ½ cup
Instructions
1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, baking powder, and salt until fully combined.
3. Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife.
4. Add vanilla bean seeds and chia seeds to the dry ingredients, stirring to distribute evenly.
5. In a separate bowl, beat the eggs vigorously for 1 minute until frothy.
6. Pour in melted butter, erythritol, and almond milk, whisking until the mixture is smooth.
7. Tip: For extra fluffiness, let the wet ingredients sit for 2 minutes to allow the erythritol to dissolve slightly.
8. Gently fold the wet mixture into the dry ingredients until just combined; avoid overmixing to prevent dense muffins.
9. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
10. Tip: Sprinkle a pinch of chia seeds on top of each muffin for a crunchy finish and visual appeal.
11. Bake for 22–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
12. Remove from the oven and let cool in the tin for 5 minutes to set.
13. Transfer muffins to a wire rack to cool completely for about 30 minutes.
14. Tip: Store in an airtight container at room temperature for up to 3 days to maintain freshness.
Keep these muffins tender with a moist crumb and subtle vanilla aroma. Perfect warm with a smear of keto-friendly butter or crumbled over Greek yogurt for a protein-packed twist.
Espresso Mocha Keto Muffins
Let’s revolutionize your morning routine with these decadent espresso mocha keto muffins. They’re packed with bold coffee flavor and rich chocolate notes—perfect for satisfying cravings without the carbs. Get ready to bake up a batch that’ll make you forget they’re low-carb!
Ingredients
– Almond flour – 2 cups
– Erythritol – ¾ cup
– Cocoa powder – ¼ cup
– Baking powder – 1 tsp
– Salt – ¼ tsp
– Eggs – 3
– Melted butter – ½ cup
– Brewed espresso – ¼ cup
– Vanilla extract – 1 tsp
– Sugar-free chocolate chips – ½ cup
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 paper liners.
2. In a large bowl, whisk together almond flour, erythritol, cocoa powder, baking powder, and salt until fully combined.
3. In a separate bowl, beat the eggs lightly with a fork.
4. Add melted butter, brewed espresso, and vanilla extract to the eggs, and mix until smooth.
5. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain—do not overmix to keep muffins tender.
6. Fold in the sugar-free chocolate chips evenly throughout the batter.
7. Divide the batter equally among the 12 muffin cups, filling each about ⅔ full.
8. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for 5 minutes to set, then transfer to a wire rack to cool completely—this prevents sogginess.
10. Enjoy warm or store in an airtight container for up to 3 days.
Just out of the oven, these muffins boast a moist, tender crumb with a rich mocha aroma. Serve them warm with a dollop of keto whipped cream for an extra indulgent treat, or crumble over Greek yogurt for a protein-packed breakfast twist.
Spiced Apple Cinnamon Keto Muffins
OBSESSED with fall flavors? These keto muffins deliver all the cozy vibes without the carbs. Grab your bowl—let’s bake!
Ingredients
– Almond flour – 2 cups
– Erythritol – ¾ cup
– Baking powder – 2 tsp
– Cinnamon – 1 tbsp
– Nutmeg – 1 tsp
– Eggs – 3
– Unsalted butter – ½ cup, melted
– Unsweetened almond milk – ¼ cup
– Apple – 1, peeled and finely diced
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 liners.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt until fully combined.
3. In a separate bowl, beat the eggs vigorously for 30 seconds to incorporate air for a lighter texture.
4. Add melted butter, almond milk, and vanilla extract to the eggs, and mix until smooth.
5. Tip: Pour the wet ingredients into the dry ingredients and fold gently—overmixing can make muffins dense.
6. Gently fold in the diced apple until evenly distributed throughout the batter.
7. Spoon the batter into the muffin liners, filling each about ⅔ full to allow for rising.
8. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: Rotate the muffin tin halfway through baking for even browning.
10. Remove from the oven and let the muffins cool in the tin for 5 minutes to set.
11. Transfer to a wire rack to cool completely before serving.
12. Tip: For extra flavor, sprinkle a pinch of cinnamon on top while still warm.
PERFECTLY moist with a tender crumb, these muffins burst with warm apple and spice. Enjoy them warm with a dollop of keto-friendly whipped cream or crumble over yogurt for a breakfast upgrade!
Conclusion
Savor these scrumptious keto muffin recipes that make low-carb baking a breeze! We hope you found inspiration to whip up some healthy treats. Give your favorites a try, share your thoughts in the comments, and pin this article on Pinterest to spread the joy. Happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
