Here is a quick and easy homemade blackberry keto muffin recipe. If you are looking for a delicious, tasty, and moist muffin for a low carb diet then try this one out. Yummy almond flour keto muffin recipe that is great for a grab and go breakfast for those hectic mornings or just to enjoy a tasty treat. With a few ketogenic essential ingredients you can make these amazing blackberry muffins. The whole family will love these muffins including kids. These are definitely keto friendly and the BEST muffin idea. Learn how to make these keto muffins now!
Mix almond flour, *erythritol and baking soda baking powder together in a large mixing bowl
Beat 2 eggs and pour into mixture
Add ½ teaspoon of vanilla
Mix in 3 TBSP of melted butter. Stir all of the ingredients together until
thoroughly combined
Pour in 3 TBSP of unsweetened vanilla almond milk and stir together
Gently fold in ⅓ cup of blackberries. If you have large berries cut them
into smaller pieces
Grease the muffin tin then place 2 TBSP of the mixture into each of the
muffin cups. You should be able to fill 6 muffin cups about ¾ of the way full
Keto Blackberry Muffins
Serves 6
Ingredients:
* 1 ½ c. Almond flour
* 1 tsp. Baking powder
* ½ c. Erythritol or other keto-friendly sweetener
* 2 Eggs beaten
* 3 tbsp. Melted butter
* ½ tsp. vanilla extract
* 3 tbsp. Unsweetened vanilla almond milk
* ⅓ c. Blackberries
Instructions:
1. Preheat the oven to 350 degrees.
2. Mix almond flour, *erythritol and baking soda baking powder together in a large mixing bowl
3. Beat 2 eggs and pour into mixture
4. Add ½ teaspoon of vanilla
5. Mix in 3 TBSP of melted butter. Stir all of the ingredients together until thoroughly combined
6. Pour in 3 TBSP of unsweetened vanilla almond milk and stir together
7. Gently fold in ⅓ cup of blackberries. If you have large berries cut them into smaller pieces
8. Grease the muffin tin
9. Place 2 TBSP of the mixture into each of the muffin cups. You should be able to fill 6 muffin cups about ¾ of the way full
10. Bake the muffins for 20 minutes, or until the tops are browned and the muffins are cooked through.
If you can’t find erythritol, you can substitute another keto-friendly sweetener of your choice.
3.61 Net Carbs
Net Carbs are total carbs minus fiber minus sugar alcohols
Calories 268 kcal
Total Fat 14.5 g
Saturated Fat 4.1 g
Trans Fat 0.2 g
Cholesterol 76.9 mg
Sodium 110.8 mg
Total Carbohydrate 23.1 g
Dietary Fiber 3.4 g
Sugars 0.4 g
Protein 9.2 g
Since everyone uses different ingredients – I recommend using this tool to track and get accurate net carbs – Sign Up Now For Free!
Are you hungry now for these easy and simple homemade keto muffins? You won’t be disappointed with this low carb recipe. These gluten free muffins are easy & quick to prepare and make a great warm savory breakfast treat. I love these low carb – keto muffins that are gluten free, sugar free and super yummy and you can use organic ingredients. They are not vegan or diary free as they do have egg and butter. You can substitute the blackberries for strawberry, banana, or even blueberry – so you could have a variety of different kinds of muffins. If you want more keto muffin ideas and inspiration you can find so many other recipes and pictures on Pinterest like: keto muffins – raspberry, cinnamon, flaxseed, zucchini, apple along with stevia recipes, 1 minute in a mug keto recipes, protein powder ideas and more. Enjoy these muffins and have a great day!
I just made these and they are so moist and delicious – even my picky eater kids loved them. They ask me if I would make them again. Great keto recipe that is so yummy.
Muffins are good. Can you could post nutritional information so we can log for keto tracking?
Also, recipe says 1tsp baking powder but description twice says baking soda. Confusing
Sorry about the mix up – it is baking powder. Have a great day 🙂
So the ingredients say baking powder but the instructions say baking soda? Which one do I use?
So sorry about that – it is baking powder
Made these Monday night so yummy. Do you know the nutritional facts per muffin 🤔🙏🏼😁
How many carbs per muffin when made as directed?they look delicious!! **mouth is watering**
These look yummy! How many carbs per muffin?
Does anyone have the nutritional info for these muffins?
I plugged the recipe into fitness pal and it came up with 6.3 carbs, 15.2g fat, 5.1g protein, 170 calories.
Is that total or per muffin
It works out to 6g carbs total with 4g fiber, so 2 net carbs per muffin.
Would it be possible to do with heavy cream? There is an Almond Milk allergy in our office and I’d love to talk to work!
Try Carbmaster milk that you can get from king soopers. I used it and they turned out great. And it’s great for lactose intolerant folks too
I just used water and they turned out good.
How many carbs?
It works out to 6g carbs total with 4g fiber, so 2 net carbs per muffin.
Made these for my keto diet and they came out way to sweet. I even did less sweetener than it said.
I tried to double this recipe and it didn’t turn out. The batter was totally dry! Any tips on doubling it?
The best and most moist muffins ever! I have used this recipe multiple times and added different fruit etc. My finance cannot get enough I have to double it every time – thank you!
Does anyone know the exact amount of carbs per muffin? They are delicious
Can you sub coconut flour for the almond flour?
I ran out of almond flour and used half coconut flour and they came out great still. I’m sure you could use all coconut flour if you wanted.
I made these muffins but added 1/2 tbsp of xanthan gum to the dry mix. They were amazing. This recipe is definitely a keeper.
Nutrition information on your recipes would be nice. How many carbs and calories per serving?
I made these and loved them! Even my 8 month old enjoyed a little taste!
Anyone know how much sodium in one of these?
Love this recipe. Tried with blueberries and it turned out great.
These were delicious but a little too sweet. I used swerve sweetner and that might have been my problem. These had the texture of a non keto bread. I will cook them again. 😁
Replaced butter with ghee and since I didn’t have blackberry I did half strawberries and half Lily’s choc chip. They came out great and really nice texture!!! Thanks
These are very good, I believe the best we’ve had. I double the recipe and make 10 muffins, filled to the top! For the blackberries, I roughly chop 1/3 for the batter. The other 1/3 cup are larger pieces of berry. Fill the muffin cups 2/3 full and Then place 2 larger pieces in each one and top with remaining batter. Berries don’t sink. I’ve used almond milk and HWC and both delish!
Thanks for posting!