35+ Sweet Sunday Keto Muffin Recipes to Savor Every Weekend

Sunday mornings are a time to slow down, relax, and enjoy a delicious breakfast that feels special.

For those following a keto lifestyle, finding the perfect balance between indulgence and health can be a challenge—but not anymore!

This collection of 35+ Sunday Keto Muffin Recipes is here to make your weekends even better.

From savory options that complement your eggs and bacon to sweet treats that feel like a decadent cheat day (but aren’t!), these recipes will elevate your mornings.

Whether you’re a chocolate lover, a fruit enthusiast, or a fan of spices like cinnamon and nutmeg, there’s a muffin recipe to match your mood.

Best of all, each recipe is low-carb, gluten-free, and keto-approved, so you can savor every bite guilt-free.

35+ Sweet Sunday Keto Muffin Recipes to Savor Every Weekend

Keto doesn’t mean giving up on comfort foods, and these 35+ Sunday Keto Muffin Recipes are proof of that.

Whether you’re preparing a luxurious brunch for the family or meal-prepping snacks for the week ahead, these muffins are versatile, delicious, and incredibly satisfying.

From fruity bursts of blueberry to the warm embrace of pumpkin spice, you’ll find a recipe for every craving and occasion.

Start a new tradition of baking these keto muffins on Sundays and watch how they transform your mornings.

Gather your ingredients, preheat the oven, and let the aroma of freshly baked muffins fill your kitchen.

Sunday Keto Blueberry Almond Muffins

Indulge in the ultimate Sunday treat with Keto Blueberry Almond Muffins! Packed with juicy blueberries and a hint of almond essence, these muffins strike the perfect balance between sweetness and nutty richness. Low-carb and high in healthy fats, they’re an excellent addition to your ketogenic meal plan, offering a satisfying breakfast or snack option that feels like a decadent indulgence.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp baking soda
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with a keto-friendly spray.
2. In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, and baking soda.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, vanilla extract, and almond extract.
4. Combine the wet and dry ingredients until just mixed. Gently fold in the blueberries.
5. Spoon the batter evenly into the muffin tin, filling each cup about three-quarters full.
6. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool for 5 minutes before transferring them to a wire rack.

Nutritional Information (per muffin):
Calories: 150 | Fat: 12g | Protein: 5g | Net Carbs: 3g

These Keto Blueberry Almond Muffins are a perfect way to kick off your Sunday mornings! They’re soft, moist, and bursting with blueberry goodness while staying true to your keto goals. Pair them with your favorite keto coffee for a fulfilling, guilt-free treat.

Sunday Keto Chocolate Chip Muffins

Craving chocolate on a Sunday? These Keto Chocolate Chip Muffins are here to save the day! They deliver rich, chocolatey flavors with just the right amount of sweetness, all without derailing your ketogenic lifestyle. Whether enjoyed fresh out of the oven or as part of your weekly meal prep, these muffins are a hit with both adults and kids alike.

Ingredients:

• 1 3/4 cups almond flour
• 1/4 cup cocoa powder (unsweetened)
• 1/2 cup keto chocolate chips
• 1/3 cup erythritol
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3 large eggs
• 1/3 cup melted butter
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with 12 liners.
2. In a bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and baking soda.
3. In a separate bowl, whisk eggs, melted butter, vanilla extract, and almond milk until smooth.
4. Gradually fold the dry ingredients into the wet mixture until fully combined. Add the chocolate chips and stir gently.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a rack.

Nutritional Information (per muffin):
Calories: 160 | Fat: 14g | Protein: 4g | Net Carbs: 2.5g

With every bite of these Keto Chocolate Chip Muffins, you’ll savor the perfect fusion of rich cocoa and melty chocolate chips. Ideal for Sunday brunch or as a quick keto snack during the week, they’ll leave you feeling satisfied and guilt-free.

Sunday Keto Lemon Poppy Seed Muffins

Light, zesty, and irresistibly fragrant, these Keto Lemon Poppy Seed Muffins are a Sunday morning delight. The refreshing burst of lemon flavor paired with the subtle crunch of poppy seeds makes these muffins a standout treat. Perfect for a spring-inspired breakfast or a refreshing keto snack, they’re as delicious as they are nutritious.

Ingredients:

• 2 cups almond flour
• 2 tbsp coconut flour
• 1/3 cup erythritol
• 1 tsp baking powder
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• Zest and juice of 1 lemon
• 2 tbsp poppy seeds

Instructions:

1. Preheat your oven to 350°F (175°C). Prepare a muffin tin with paper liners.
2. In a mixing bowl, whisk together almond flour, coconut flour, erythritol, and baking powder.
3. In another bowl, beat the eggs and combine with almond milk, melted coconut oil, vanilla extract, lemon zest, and juice.
4. Slowly add the wet mixture to the dry ingredients, stirring until smooth. Fold in the poppy seeds.
5. Spoon the batter into the muffin cups, filling each about 3/4 full.
6. Bake for 18–20 minutes or until a toothpick inserted comes out clean.
7. Cool the muffins for 5 minutes before serving.

Nutritional Information (per muffin):
Calories: 140 | Fat: 11g | Protein: 4g | Net Carbs: 3g

These Keto Lemon Poppy Seed Muffins are a refreshing twist on classic muffins, perfect for a bright and cheerful Sunday breakfast. Their tangy and nutty flavor will energize your day, making them a must-have in your keto recipe collection. Enjoy them with a cup of hot tea or keto lemonade for a complete experience.

Sunday Keto Pumpkin Spice Muffins

Welcome the warmth of Sunday mornings with Keto Pumpkin Spice Muffins. Infused with a blend of comforting spices and creamy pumpkin puree, these muffins are the ultimate low-carb indulgence for the fall season or any day you crave cozy flavors. Perfectly moist and loaded with nutrients, they’ll make your mornings feel like a festive occasion.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 2 large eggs
• 1/2 cup pumpkin puree (unsweetened)
• 1/4 cup melted butter or coconut oil
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with 10–12 liners.
2. In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, baking soda, salt, and pumpkin pie spice.
3. In another bowl, whisk together the eggs, pumpkin puree, melted butter, almond milk, and vanilla extract.
4. Gradually combine the wet ingredients with the dry ingredients until smooth.
5. Spoon the batter evenly into the muffin cups.
6. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
7. Cool for 5 minutes before transferring to a rack to cool completely.

Nutritional Information (per muffin):
Calories: 130 | Fat: 10g | Protein: 4g | Net Carbs: 3g

These Keto Pumpkin Spice Muffins are a delightful way to embrace Sunday mornings with their rich flavors and keto-friendly ingredients. Pair them with your favorite low-carb latte for a comforting and satisfying weekend treat.

Sunday Keto Zucchini Cheese Muffins

If you’re craving something savory for Sunday brunch, Keto Zucchini Cheese Muffins are the perfect answer. These moist, cheesy muffins are infused with fresh zucchini for added moisture and nutrition, making them a delicious and guilt-free snack or meal. Serve them warm for the ultimate comfort food experience.

Ingredients:

• 2 cups almond flour
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 cup grated zucchini (squeezed to remove excess water)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with liners or grease it well.
2. In a large bowl, combine almond flour, Parmesan, mozzarella, baking powder, baking soda, garlic powder, and onion powder.
3. In a separate bowl, whisk eggs, almond milk, and melted butter.
4. Mix the wet ingredients into the dry ingredients until just combined. Fold in the grated zucchini.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20–25 minutes or until golden brown and a toothpick comes out clean.
7. Let cool for 5 minutes before serving.

Nutritional Information (per muffin):
Calories: 160 | Fat: 13g | Protein: 5g | Net Carbs: 2.5g

Keto Zucchini Cheese Muffins are the perfect savory addition to your Sunday menu. Their cheesy, garlicky flavor and soft texture make them irresistible, whether enjoyed on their own or alongside a hearty keto soup.

Sunday Keto Cinnamon Swirl Muffins

Add a touch of indulgence to your Sunday mornings with Keto Cinnamon Swirl Muffins. Featuring a rich cinnamon filling and a soft, buttery base, these muffins are like a low-carb twist on classic cinnamon rolls. They’re easy to prepare and will fill your home with an irresistible aroma.

Ingredients:

For the Muffins:

• 2 cups almond flour
• 1/3 cup erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract

For the Cinnamon Swirl:

• 1/4 cup erythritol
• 1 tbsp cinnamon
• 1 tbsp melted butter

Instructions:

1. Preheat the oven to 350°F (175°C). Prepare a muffin tin with 10–12 liners.
2. In a bowl, combine almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk eggs, almond milk, melted butter, and vanilla extract. Combine the wet and dry ingredients until smooth.
4. In a small bowl, mix the cinnamon swirl ingredients.
5. Fill each muffin cup halfway with batter, add a small spoonful of the cinnamon mixture, and top with more batter. Swirl gently with a toothpick.
6. Bake for 18–22 minutes or until a toothpick inserted comes out clean.
7. Cool for 5 minutes before transferring to a rack.

Nutritional Information (per muffin):
Calories: 140 | Fat: 11g | Protein: 4g | Net Carbs: 2.5g

Keto Cinnamon Swirl Muffins are the ultimate cozy Sunday treat. With their cinnamon-laced flavor and buttery softness, they’re a crowd-pleaser that satisfies your sweet tooth without breaking your keto goals. Enjoy them with a warm cup of keto-friendly coffee for the perfect weekend breakfast.

Sunday Keto Raspberry Cream Cheese Muffins

Start your Sunday with a burst of tangy sweetness and creamy indulgence! Keto Raspberry Cream Cheese Muffins combine fresh raspberries with a luscious cream cheese filling for a decadent treat that’s low-carb and high in flavor. These muffins are perfect for brunch gatherings or a relaxing solo breakfast with your favorite keto coffee.

Ingredients:

For the Muffins:

• 2 cups almond flour
• 1/3 cup erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup fresh raspberries

For the Cream Cheese Filling:

• 4 oz cream cheese (softened)
• 2 tbsp erythritol
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with 10–12 liners.
2. In a bowl, mix almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk eggs, almond milk, melted coconut oil, and vanilla extract. Combine the wet and dry ingredients until smooth.
4. In a small bowl, combine the cream cheese, erythritol, and vanilla extract until creamy.
5. Fill each muffin cup halfway with batter. Add a small dollop of cream cheese mixture, a raspberry or two, and top with more batter.
6. Bake for 20–25 minutes or until the muffins are set and lightly golden.
7. Cool for 5 minutes before serving.

Nutritional Information (per muffin):
Calories: 150 | Fat: 12g | Protein: 4g | Net Carbs: 3g

These Keto Raspberry Cream Cheese Muffins are a delightful blend of tart raspberries and creamy goodness, offering a gourmet experience right at home. They’ll quickly become a Sunday favorite for both their flavor and keto-friendly appeal.

Sunday Keto Bacon Cheddar Muffins

Craving something savory to start your Sunday? Keto Bacon Cheddar Muffins are the perfect way to satisfy your taste buds while staying on track with your low-carb lifestyle. Packed with crispy bacon and sharp cheddar, these muffins are ideal for brunch or as a grab-and-go breakfast option for busy mornings.

Ingredients:

• 2 cups almond flour
• 1/3 cup shredded cheddar cheese
• 1/4 cup cooked and crumbled bacon
• 1 tsp baking powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp Dijon mustard

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin or use liners.
2. In a bowl, combine almond flour, shredded cheddar, bacon, baking powder, garlic powder, and onion powder.
3. In another bowl, whisk eggs, almond milk, melted butter, and Dijon mustard. Mix the wet and dry ingredients until well combined.
4. Divide the batter evenly among the muffin cups.
5. Bake for 18–22 minutes or until the muffins are firm and lightly golden.
6. Let cool slightly before serving.

Nutritional Information (per muffin):
Calories: 170 | Fat: 14g | Protein: 6g | Net Carbs: 2g

Satisfy your savory cravings with these Keto Bacon Cheddar Muffins! They’re hearty, flavorful, and perfect for a protein-packed Sunday breakfast. Serve them warm with a dollop of sour cream or avocado for an extra keto-friendly kick.

Sunday Keto Mocha Muffins

For coffee lovers looking to elevate their Sunday mornings, Keto Mocha Muffins are the ultimate treat. With a rich combination of chocolate and coffee, these muffins offer a decadent and energizing start to your day. Their low-carb profile means you can indulge guilt-free while savoring a bold, delicious flavor.

Ingredients:

• 2 cups almond flour
• 1/4 cup cocoa powder (unsweetened)
• 1/3 cup erythritol
• 1 tsp baking powder
• 1/4 tsp baking soda
• 2 large eggs
• 1/4 cup brewed strong coffee (cooled)
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/4 cup keto-friendly chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with 10–12 liners.
2. In a bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and baking soda.
3. In another bowl, combine eggs, coffee, almond milk, melted butter, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients.
4. Fold in the chocolate chips.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18–22 minutes or until a toothpick inserted comes out clean.
7. Cool for 5 minutes before transferring to a wire rack.

Nutritional Information (per muffin):
Calories: 140 | Fat: 11g | Protein: 4g | Net Carbs: 3g

Keto Mocha Muffins are a dream come true for coffee and chocolate enthusiasts. Their rich flavor and soft texture make them an irresistible addition to your Sunday breakfast table. Pair them with your favorite keto latte for a double dose of coffee heaven!

Sunday Keto Lemon Poppy Seed Muffins

Brighten up your Sunday mornings with these delightful Keto Lemon Poppy Seed Muffins! Bursting with zesty lemon flavor and the subtle crunch of poppy seeds, these muffins are a refreshing low-carb treat. They pair perfectly with a cup of tea or coffee, making them ideal for a relaxing weekend breakfast or brunch.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tsp vanilla extract
• 1 tbsp poppy seeds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with 10–12 liners.
2. In a bowl, combine almond flour, coconut flour, erythritol, baking powder, baking soda, salt, and poppy seeds.
3. In another bowl, whisk eggs, almond milk, melted butter, lemon zest, lemon juice, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Spoon the batter evenly into the muffin cups.
6. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool for 5 minutes before serving.

Nutritional Information (per muffin):
Calories: 130 | Fat: 10g | Protein: 4g | Net Carbs: 3g

These Keto Lemon Poppy Seed Muffins are a bright and tangy addition to your Sunday breakfast menu. Their zesty flavor and tender texture make them a crowd-pleaser, whether you enjoy them with a hot drink or as a light snack during the day.

Sunday Keto Blueberry Almond Muffins

Bring a taste of summer to your Sunday mornings with Keto Blueberry Almond Muffins. Packed with juicy blueberries and the nutty flavor of almond extract, these muffins are both nutritious and delicious. They’re the perfect low-carb treat to enjoy fresh out of the oven or as a midday snack.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1/2 tsp almond extract
• 1/2 cup fresh or frozen blueberries (unsweetened)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with 10–12 liners.
2. In a bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk eggs, almond milk, melted coconut oil, and almond extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth. Gently fold in the blueberries.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20–25 minutes or until golden brown and a toothpick comes out clean.
7. Cool for 5 minutes before serving.

Nutritional Information (per muffin):
Calories: 140 | Fat: 11g | Protein: 4g | Net Carbs: 3.5g

These Keto Blueberry Almond Muffins are bursting with flavor and are a wholesome choice for your Sunday mornings. The combination of blueberries and almond extract creates a delightful balance of sweetness and nuttiness that’s sure to please everyone at the table.

Sunday Keto Double Chocolate Muffins

Make your Sunday extra indulgent with Keto Double Chocolate Muffins. Rich, moist, and studded with chocolate chips, these muffins are a chocolate lover’s dream—minus the guilt! Perfect for a decadent breakfast or an afternoon pick-me-up, they’re an easy way to satisfy your sweet tooth while staying keto-friendly.

Ingredients:

• 2 cups almond flour
• 1/4 cup cocoa powder (unsweetened)
• 1/3 cup erythritol
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/4 cup keto-friendly chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with 10–12 liners.
2. In a bowl, combine almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, almond milk, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
4. Fold in the chocolate chips.
5. Spoon the batter evenly into the muffin cups.
6. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
7. Cool for 5 minutes before serving.

Nutritional Information (per muffin):
Calories: 150 | Fat: 12g | Protein: 5g | Net Carbs: 3g

Keto Double Chocolate Muffins are the ultimate treat for chocolate lovers who want to indulge while staying on track. Their rich cocoa flavor and gooey chocolate chips make every bite heavenly. Pair them with a cup of keto coffee for a decadent Sunday morning experience.

Sunday Keto Cinnamon Swirl Muffins

Start your Sunday morning with the warm, comforting flavors of cinnamon and a touch of sweetness. These Keto Cinnamon Swirl Muffins are soft, moist, and layered with a cinnamon-y swirl that makes them feel indulgent. Perfect with a steaming cup of coffee, they’re a delicious low-carb treat to enjoy with your family.

Ingredients:

Muffin Batter:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup melted butter
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract

Cinnamon Swirl:

• 2 tbsp melted butter
• 2 tbsp erythritol
• 1 tbsp cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with 10–12 liners.
2. In a bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk eggs, melted butter, almond milk, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until smooth.
4. In a small bowl, combine the melted butter, erythritol, and cinnamon for the swirl.
5. Fill each muffin cup halfway with batter, add a spoonful of the cinnamon mixture, and top with more batter. Swirl with a toothpick for a marbled effect.
6. Bake for 18–22 minutes or until a toothpick comes out clean.
7. Cool for 5 minutes before serving.

Nutritional Information (per muffin):
Calories: 140 | Fat: 11g | Protein: 4g | Net Carbs: 3g

Keto Cinnamon Swirl Muffins bring the cozy bakery flavors right to your table. They’re perfect for a laid-back Sunday morning and pair beautifully with a hot drink for ultimate comfort and joy.

Sunday Keto Pumpkin Spice Muffins

Bring the comforting flavors of fall to your Sunday breakfast with Keto Pumpkin Spice Muffins. These muffins are rich in pumpkin flavor, spiced with cinnamon, nutmeg, and cloves, and lightly sweetened for a cozy treat. They’re a satisfying way to enjoy the essence of pumpkin spice while staying low-carb.

Ingredients:

• 2 cups almond flour
• 1/3 cup erythritol
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup pumpkin puree (unsweetened)
• 1/4 cup melted butter
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with 10–12 liners.
2. In a bowl, mix almond flour, erythritol, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, whisk eggs, pumpkin puree, melted butter, and vanilla extract. Gradually combine the wet and dry ingredients until smooth.
4. Divide the batter evenly among the muffin cups.
5. Bake for 20–25 minutes or until a toothpick inserted comes out clean.
6. Let the muffins cool for 5 minutes before serving.

Nutritional Information (per muffin):
Calories: 130 | Fat: 10g | Protein: 4g | Net Carbs: 3.5g

Keto Pumpkin Spice Muffins are a seasonal delight that’s perfect for any time of year. Their spiced aroma and tender texture make them an irresistible choice for a cozy Sunday breakfast.

Sunday Keto Zucchini Chocolate Chip Muffins

Get your greens and chocolate fix in one bite with Keto Zucchini Chocolate Chip Muffins. These muffins are moist, sweet, and packed with grated zucchini for a nutritious twist. The addition of keto-friendly chocolate chips makes them a guilt-free indulgence that’s perfect for starting your Sunday on a high note.

Ingredients:

• 2 cups almond flour
• 1/3 cup erythritol
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup grated zucchini (squeezed to remove excess moisture)
• 1/4 cup keto-friendly chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with 10–12 liners.
2. In a bowl, combine almond flour, erythritol, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, coconut oil, almond milk, and vanilla extract. Add the grated zucchini.
4. Gradually mix the wet ingredients into the dry ingredients. Fold in the chocolate chips.
5. Spoon the batter evenly into the muffin cups.
6. Bake for 20–25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
7. Let the muffins cool for 5 minutes before serving.

Nutritional Information (per muffin):
Calories: 140 | Fat: 11g | Protein: 5g | Net Carbs: 3g

Keto Zucchini Chocolate Chip Muffins are a delightful way to sneak in some veggies while indulging your sweet tooth. These muffins are a hit with both kids and adults, making them a versatile addition to your Sunday breakfast rotation.

Note: More recipes are coming soon!