An easy low carb and keto recipe for blueberry muffins made with almond flour.
Recipe Overview
These blueberry muffins are soft and fluffy, great for breakfast or as a convenient snack. They’re only 3.5g net carbs apiece and will help satisfy your sweet tooth cravings.
They’re pretty straightforward to make, with all of the ingredients mixed in a single bowl. The batter is transferred to greased muffin tin liners, and they’re baked in the oven until golden on top.
These muffins are made with heavy cream; for sour cream muffins, check out these low carb banana bread muffins.
Getting The Batter Right
The batter should be thick enough so that the blueberries don’t sink to the bottom of the muffins. But it shouldn’t be too thick such that you have a hard time scooping it up and filling the muffin liners.
When stirring and lifting up the batter using a mixing spoon or spatula, the batter should have no problem sliding and falling off.
If it’s too thick, add a tablespoon of heavy cream at a time. If too thin, add just enough almond flour until it has the right consistency.
Baking Time
My oven usually takes about 25 minutes to bake the muffins until golden brown. Depending on your oven, it could take a longer or shorter amount of time.
I recommend monitoring the muffins frequently to avoid overcooking. If it’s your first time making them, you may want to start checking them for doneness using a toothpick starting at 20 minutes.
Recommended Equipment
- Muffin Tin: You’ll need a standard muffin tin that can hold at least 4 muffins.
- Muffin Liners: I use foil liners, which makes it easy to lift the muffins from the tin.
- Nonstick Cooking Spray: I grease the liners using nonstick cooking spray so that the muffins can be easily released.
- Kitchen Scale: For best results, I recommend measuring out the main ingredients by weight and not volume.
Selecting Ingredients
When selecting blueberries, pick the smaller ones to use in these muffins so that they’re more evenly distributed in the batter. That way, you’ll get more frequent bites with blueberries in them. Save the larger ones for snacking!
I use a natural sugar-free sweetener called swerve, which is an erythritol blend that measures the same as sugar. Any other dry sweetener will also work well; for best results, make the appropriate sweetener conversions by weight so that you end up with the correct amount of sweetness. Note that pure erythritol is only about 70% as sweet as sugar, and often comes in rather large granules that should be powdered using a Nutribullet or similar blender before using.
Serving and Leftovers
You can serve these muffins as soon as they’re cool enough to handle. For leftovers, cover and store them at room temperature.
Blueberry Muffins With Almond Flour (Keto, Low Carb)
An easy low carb and keto recipe for blueberry muffins made with almond flour.
Ingredients
- 4 ounces (about 1 cup) blanched almond flour
- 2 1/2 ounces (5 tablespoons) heavy cream
- 1 1/2 ounces (about 1/3 cup) fresh blueberries
- 1 ounce (about 2 tablespoons) swerve sweetener
- 1 large egg lightly beaten
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- nonstick cooking spray for greasing liners
Instructions
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Position a rack in the center of the oven. Preheat to 350 F. Prepare a muffin tin fitted with 4 liners. Grease with nonstick cooking spray.
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In a bowl, add dry ingredients (almond flour, sweetener, baking powder, salt). Whisk until well-mixed.
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Add heavy cream and beaten egg to the bowl. Stir together until well-mixed. The batter should be thick, but should fall off a mixing spoon when lifted up. If too thick, add another tablespoon of heavy cream.
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Gently fold in blueberries until well-distributed in the batter.
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Divide the batter among 4 muffin liners, filling each all the way to the top. Smooth the top with a spatula.
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Bake at 350 F until the tops are golden, about 25 minutes. A toothpick inserted in the center should come out clean or with a few dry crumbs. Let them cool a bit before serving.
Nutrition Notes
This recipe yields 3.5 g net carbs per serving (1 muffin or 1/4 of the recipe).
| Nutrition Facts Per Serving |
| Calories 260 | |
| Total Fat 23g | 35% |
| Saturated Fat 6g | 28% |
| Trans Fat 0g | |
| Cholesterol 68mg | 23% |
| Sodium 370mg | 15% |
| Potassium 180mg | 5% |
| Total Carb 7g | 2% |
| Dietary Fiber 3.5g | 13% |
| Sugars 2.5g | |
| Protein 8g |
Thank you for this!!! We loved them and this time were making a double batch!
This is my fourth time making these. I love them. Thank you
Can you substitute agave for the sweetener you used and if so how much should be used
I only recommend using dry sweeteners so that the ratio of wet-to-dry ingredients is maintained.
Is the serving size cupcake size or regular large muffin size?
It’s cupcake size, but it poofs over the top so it’s a bit larger than a cupcake.
I’m wanting to make these but I’m really confused as to how you’re getting 3.5 net carbs per serving. The almond flour along (I’m using Bob’s Red Mill) has 40 grams of carbs in 1 cup (and the one you linked to looks the same). Am I missing something to get these down to the 7 grams carbs (3.5 net) that you’re showing? When I put ingredients in MFP, it’s coming up at 14 carbs/serving (4 servings)
The almond flour linked to in the recipe is nowhere near 40 grams of carbs in 1 cup; it has 20g total carbs and 8g net carbs per cup. I don’t recommend using Bob’s for their almond flour due to their unusually high number of carbs per serving compared to almost any other almond flour brand. Whether it’s a mistake on their label or not, I don’t know. Also make sure you’re not counting sugar alcohols in your net carbs calculation.
I’m so sorry, that’s my mistake. I misread the linked one from Amazon (this is why I should never do math in my head!). Unfortunately, Bob’s is the only flour available at my grocery store, and I didn’t think that it would be THAT much different from others! Thank you for being so patient with me, I’m just starting this so trying to feel my way along slowly! I just ended up making 8 “mini” muffins instead, they are delicious!
I am lactose intolerance what can substitute the heavy cream with. Is whipping cream same thing
Heavy cream and heavy whipping cream are very similar, and both are dairy products which wouldn’t work for you. I suggest replacing it with unsweetened plain almond milk, which may work here.
My BF and I just started on keto, and as an avid baker, I am learning how to adapt our favorite foods to stay on course. This recipe was so easy and came together in no time (I did add a little vanilla and a sprinkle of cinnamon, just because…). The blueberries sank to the bottom, so next time, I’ll fill the muffins first then poke in the berries. Really good results, and satisfied our occasional muffin cravings. They actually tasted better the next day. I’m making another batch now, subbing 1/3 cup diced peaches for the berries. This recipe… Read more »
Adding vanilla and cinnamon never hurts 🙂 Glad to hear you’re making this again!
Amazing tasty blueberry muffins, I will me making them often.
Wonderful! Thanks for the feedback.