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 Info
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 |
Perfect texture and very easy to make! Thank you for this simple, delicious treat!
these were delicious! however when i add the ingredients i am not able to get the same nutritional info. I get 8.3 carbs and 3.3 fiber?
Did you count the sweetener? Erythritol based sweeteners are sugar alcohols and are considered non-impact so you subtract them just like how you subtract out fiber to calculate the net carbs.
Absolutely delicious! Thanks so much for a great recipe!!
Made these,but made a chocolate chocolate chip batch. I added 1/3 cup 70% dark chocolate and 1/2 teaspoon coco powder. They came out great! Thank you for this recipe.
These did not taste good! I did exactly what the recipe said but they have an after taste that’s not at all pleasant.
Can you describe the aftertaste?
They state GREAT!!!!
These were delicious. I should have let them cook longer though and probably not used frozen barries. After I pulled them out they sank in the middle and were not quite cooked through. I also should have heeded the measure by weight tip. I think I added to much heavy cream. However I will be making these again because they are simple and delicious even after I failed the recipe. ☺️
Yummy, The next time I will make these without the sweetener. I recommend this for everyone! Thanks so much for the recipe, we will be using it often:)
Ok. My oven doesn’t work… so I’ve been using my air fryer and silicone cupcake molds. Do you think it would work for these as well? I tried making some with cream cheese this morning… they are ok, but these sound more like muffins and not like cheese cake! 🙂
I made these today. I added a tsp of vanilla extract. These muffins are delicious. My 12 year old daughter said they tasted better than the regular blueberry muffins. She ate two of them.
Made these yesterday and they were very good. Easy and quick to make. I added 2 teaspoons lemon zest, I love blueberries and lemon.
I need to make these for a group of 8 guys who are on the keto diet. They are heading out on a trip this weekend, I need a larger quantity of muffins can you assist with increasing the recipe.
For a larger batch, increase the ingredients. For example, if you want 8 muffins (the recipe as-is makes 4), then you’ll need to double the ingredients and make sure you have enough muffin liners. The baking time should stay the same, but monitor as they bake and take them out after the tops are golden.
Just made these! After reading the comments, I also added a splash of vanilla extract and about a tablespoon of lemon zest to the batter. I had one warm out of the oven with butter and it was absolutely delicious! Excited to eat the other 3 throughout the week 🙂 Thanks for the recipe.
You’re welcome, Erica! Glad to hear you enjoyed this.
Nice and fluffy, used frozen blueberries. Not too sweet, delicious!
Can I use frozen blueberries?
See previous comment by Cat, who described her experience using frozen blueberries.
Theses are the best keto low carb muffin I have ever ate. Only problem is I made the four yesterday and now they are all gone.
This is also a common problem that I have 🙂
I forgot to add to my comment below….
I just made these. After reading the comments, I went ahead and added the tsp of vanilla, lemon zest and measured everything out on a scale. THESE WERE SOOOOO GOOD!!!!!
It makes me so happy to hear people saying they’re using a kitchen scale to measure out ingredients 🙂
Can you recommend a kitchen scale? I’m just getting started
Yes, this one on Amazon: https://amzn.to/2DoLOuQ
Anyone know about how long will these stay good if I put them in a ziploc bag and put in my pantry?
Can you sub another berry and any suggested adjustment?
I made these yesterday and they are gorgeous. My husband devoured two as soon as he came in from work and had no idea that they are keto / low carb. I had to hide the others 🙂