These delicious Keto almond flour muffins taste just like a vanilla cupcake! They are low carb and super healthy with only 3 net carbs. I also provide instructions for chocolate chip and blueberry muffins. Try these for your next breakfast meal prep.
Almond flour is a major component in low carb and gluten free baking. Sometimes it can be hard to get a baked good right the first time so, usually, there is a lot of testing with recipes! These Almond Flour Muffins were no exception, but the reward is so delicious! I have been using this recipe for years and it never fails.
I use almond flour a lot in my muffin recipes. Please check out my keto blueberry muffins, Keto chocolate chip muffins, keto banana nut muffins, keto pumpkin cheesecake muffins, and Keto breakfast muffins!
A lot of people complain about grittiness when it comes to almond flour baked goods. The solution to this is to make sure your almond flour is very finely ground. My favorite brand is Blue Diamond. That’s my go to almond flour for light and fluffy almond flour muffins.
Ingredients needed
This section explains how to choose the best ingredients for this almond flour muffins recipe, what each one does in the recipe, and substitution options. For the printable recipe, see the recipe card below.
2 ½ cups almond flour (280g) – Find a finely ground almond flour that is almost a powder for the most light and fluffy almond flour muffins.
½ cup granular sweetener – I use a keto friendly sugar substitute that is zero calories and carbs. You could also use coconut sugar or plain castor sugar.
1 teaspoon baking soda – this reacts with the acid of the Greek Yogurt to help the muffins rise.
¼ teaspoon kosher salt – salt is never optional in baked goods in my opinion. It really enhances the flavor.
3 large eggs, beaten – typically a muffin recipe would only require 2 eggs but almond flour baked goods require a more eggs for binding.
8 ounces fat free Greek Yogurt – Greek Yogurt provides the acid in this almond flour muffin recipe to help the muffins rise. You could also use sour cream but that would be more calories and carbs. I like to use Greek Yogurt in place of butter because almonds are already so rich.
2 teaspoons vanilla extract
Optional mix ins – To make these almond flour muffins over the top delicious, you can add ⅓ cup of sliced almonds, 1 cup of blueberries, or 1 cup of chocolate chips (sugar free for keto). The addition of these mix ins will alter the nutrition.
How to make almond flour muffins
This section explains how to make these muffins with almond flour step by step. For a full printable recipe, see the recipe card below.
In a large bowl, combine the almond flour, baking soda, salt, and sweetener. Now we can add in the yogurt, vanilla, and beaten eggs. This is the basic batter for our muffins.
Now you can mix in the sliced almonds, blueberries, or chocolate chips if you are adding those.
I use a scoop to get the batter into the lined muffin cups (that I also sprayed with cooking spray). This made exactly 12 almond flour muffins.
As you can see from the photo, I put my sliced almonds on top of the muffins. The second time I mixed them in. Either way was delicious!
I baked these in a 400F oven until a toothpick came out clean. This took about 20 minutes.
Tips for the best almond flour blueberry muffins
- You could use sour cream but keep in mind, greek yogurt actually has less carbs than sour cream.
- The sweetener I used was monkfruit from Lakanto. You could also use Swerve, or another granular sweetener that is a 1 for 1 substitute with sugar. You could even use sugar or coconut sugar. Of course, that would increase the calorie and carb count.
- I have started weighing my almond flour as opposed to using measuring cups. This yields a much more consistent baked good. These almond flour muffins use 280g of almond flour.
Tools to make this muffin recipe easier
- Cookie scoop – These are one of my most used kitchen tools. I use them for muffins, cupcakes, meatballs, cookies, and biscuits.
- Blue Diamond Almond Flour – the best almond flour for almond flour muffins.
- muffin tin – I really like this one
How to freeze muffins
Remove the muffins from the muffin tin and let cool completely on a sheet tray. Place the sheet tray with the muffins into the freezer for 2 hours to flash freeze. Remove from the freezer and place the muffins in a freezer container or bag. Keep frozen for up to 3 months. When you are ready to eat, remove as many as you need from the freezer and let thaw on the counter for a few minutes.
More almond flour muffin recipes
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Almond Flour Muffins Recipe – 3 Flavors!
These delicious Keto almond flour muffins taste just like a vanilla cupcake! They are low carb and super healthy with only 3 net carbs. I also provide instructions for chocolate chip and blueberry muffins. Try these for your next breakfast meal prep.
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Servings: 12
Calories: 176kcal
Ingredients
Instructions
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Pre-heat the oven to 400F and line a 12 cup muffin pan with liners. Spray the inside of the liners with cooking spray.
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In a large mixing bowl, combine the almond flour, baking soda, salt, and sweetener. Now add in the beaten eggs, greek yogurt, and vanilla extract. Finally, fold in the sliced almonds, chocolate chips, or blueberries.
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Scoop the batter into the muffin cups evenly using a scoop. Bake in the oven for 20 minutes or until a toothpick comes out clean.
Jennifer’s tips
- You could use sour cream but keep in mind, greek yogurt actually has less carbs than sour cream.
- The sweetener I used was monkfruit from Lakanto. You could also use Swerve, or another granular sweetener that is a 1 for 1 substitute with sugar. You could even use sugar or coconut sugar. Of course, that would increase the calorie and carb count.
- I have started weighing my almond flour as opposed to using measuring cups. This yields a much more consistent baked good. These almond flour muffins use 280g of almond flour.
How to freeze the almond flour muffins
Remove the muffins from the muffin tin and let cool completely on a sheet tray. Place the sheet tray with the muffins into the freezer for 2 hours to flash freeze. Remove from the freezer and place the muffins in a freezer container or bag. Keep frozen for up to 3 months. When you are ready to eat, remove as many as you need from the freezer and let thaw on the counter for a few minutes.
Servings: 12
Nutrition per serving
Serving: 1muffin | Calories: 176kcal | Carbohydrates: 6g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Fiber: 3g | Sugar: 2g
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
