25+ Healthy Friday Keto Muffin Recipes to Kickstart Your Morning

Fridays are for indulging in something special while still sticking to your healthy eating goals.

Whether you’re preparing for a busy weekend or just looking to kick off the day with a treat, keto muffins offer the perfect solution.

These delightful, low-carb treats are packed with flavor but free from the sugars and excess carbs that can derail your keto lifestyle.

With a variety of ingredients from rich chocolate to tangy lemon, there’s a Friday keto muffin recipe for everyone.

In this article, we’ll explore 25+ delicious Friday keto muffin recipes that will satisfy your cravings and keep you energized.

Get ready to bake your way into a weekend of guilt-free enjoyment!

25+ Healthy Friday Keto Muffin Recipes to Kickstart Your Morning

There you have it—over 25 keto muffin recipes that will help you embrace your Friday mornings with joy and flavor, all while staying true to your low-carb lifestyle.

Whether you prefer fruity, nutty, or chocolatey muffins, there’s a recipe here for every palate.

These muffins are perfect for breakfast, an afternoon snack, or even a weekend treat.

With their delicious taste and keto-friendly ingredients, you don’t have to compromise on flavor to stay on track with your health goals.

So grab your muffin tin, gather your ingredients, and start baking these mouthwatering keto muffins to enjoy every Friday!

Keto Blueberry Almond Muffins

These Keto Blueberry Almond Muffins are a perfect treat for your Friday morning, combining the fresh taste of blueberries with the nutty richness of almond flour. Packed with healthy fats and low in carbs, these muffins are a delicious, guilt-free option for those following a ketogenic diet. The fluffy texture and natural sweetness of blueberries make them ideal for a satisfying breakfast or snack.

Ingredients:

• 1 ½ cups almond flour
• ½ cup coconut flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ cup unsweetened almond milk
• 3 large eggs
• ¼ cup butter, melted
• 1 tsp vanilla extract
• ½ cup fresh blueberries
• ¼ cup erythritol or preferred sweetener
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted butter, vanilla extract, and sweetener.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes before serving.

These Keto Blueberry Almond Muffins are a great way to enjoy a flavorful and low-carb breakfast or snack on a busy Friday. The combination of almond and coconut flour provides a perfect base for the muffins, while the blueberries offer a burst of sweetness without spiking your blood sugar. They’re simple to make, keto-friendly, and sure to satisfy your cravings while keeping you on track with your diet.

Keto Lemon Poppy Seed Muffins

Keto Lemon Poppy Seed Muffins are a zesty and refreshing low-carb treat to enjoy as part of your Friday breakfast or snack. The tangy lemon flavor combined with the crunchy poppy seeds delivers a unique texture and taste. With a soft, fluffy crumb and a slight sweetness, these muffins are perfect for those on a ketogenic diet seeking a little citrusy flair to their day.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ½ tsp baking powder
• ¼ tsp baking soda
• 1 tbsp poppy seeds
• 3 large eggs
• ¼ cup unsweetened almond milk
• 2 tbsp lemon juice
• Zest of 1 lemon
• ¼ cup erythritol or preferred sweetener
• ¼ cup butter, melted
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, poppy seeds, and salt.
3. In a separate bowl, whisk the eggs, almond milk, lemon juice, lemon zest, melted butter, and sweetener.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Divide the batter evenly between the muffin cups.
6. Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool for a few minutes before serving.

These Keto Lemon Poppy Seed Muffins bring a refreshing and tangy twist to your keto baking repertoire. The burst of lemon zest and the crunch from the poppy seeds make every bite a delightful experience. Not only are they perfect for a low-carb diet, but they also provide a satisfying, fresh flavor that is sure to lift your spirits on a Friday morning. These muffins are a delicious way to enjoy a citrusy treat while staying within your macros.

Keto Chocolate Peanut Butter Muffins

Indulge in the rich, decadent flavors of chocolate and peanut butter with these Keto Chocolate Peanut Butter Muffins. Ideal for satisfying your sweet tooth while keeping your carb intake low, these muffins are made with keto-friendly ingredients that provide healthy fats and protein. The combination of rich cocoa and creamy peanut butter makes these muffins an irresistible treat for any Friday.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ cup peanut butter (unsweetened)
• 3 large eggs
• ¼ cup unsweetened almond milk
• ¼ cup erythritol or preferred sweetener
• ¼ cup butter, melted
• Pinch of salt
• ¼ cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the almond flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, almond milk, peanut butter, melted butter, and sweetener until smooth.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in the sugar-free chocolate chips, if using.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool before serving.

Keto Chocolate Peanut Butter Muffins are the ultimate Friday indulgence for those who love the combination of chocolate and peanut butter. With each bite, you’ll experience the perfect balance of creamy peanut butter and rich chocolate flavor, all while staying within your ketogenic macros. These muffins are not only delicious but also packed with healthy fats and protein, making them a satisfying and energizing start to your day. Perfect for a Friday treat or even as a snack later in the day!

Keto Cinnamon Swirl Muffins

These Keto Cinnamon Swirl Muffins bring the comforting aroma and flavor of cinnamon rolls to your ketogenic diet. Swirled with a cinnamon-sweetener mixture, these muffins are soft, fluffy, and satisfyingly indulgent without the carbs. Perfect for a Friday treat or a weekend breakfast, they combine the deliciously warm flavors of cinnamon with the richness of almond flour, making them a keto-friendly favorite.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• 2 tsp cinnamon, divided
• 3 large eggs
• ¼ cup unsweetened almond milk
• ¼ cup melted butter
• ¼ cup erythritol or preferred sweetener
• 1 tsp vanilla extract
• Pinch of salt
• 2 tbsp melted butter (for swirl)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, 1 teaspoon of cinnamon, and salt.
3. In a separate bowl, mix the eggs, almond milk, melted butter, sweetener, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir to combine.
5. In a small bowl, mix the remaining cinnamon with the melted butter to create the cinnamon swirl mixture.
6. Spoon the muffin batter into the muffin tin, then drizzle the cinnamon butter swirl on top. Use a toothpick to swirl the cinnamon into the batter.
7. Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
8. Let cool slightly before serving.

Keto Cinnamon Swirl Muffins are a delightful twist on traditional cinnamon rolls, offering a comforting and low-carb alternative that fits perfectly into a ketogenic lifestyle. The rich cinnamon flavor combined with the soft, almond flour-based muffin creates a mouthwatering treat that is perfect for a relaxing Friday morning. These muffins are a great way to enjoy the flavors you love without any of the guilt, making them a must-try for keto enthusiasts.

Keto Pumpkin Spice Muffins

Get into the fall spirit with these Keto Pumpkin Spice Muffins, which feature the cozy and aromatic flavors of pumpkin, cinnamon, nutmeg, and cloves. With the perfect balance of sweetness and spice, these muffins are low in carbs and high in flavor, making them an excellent keto-friendly option for Friday mornings or anytime you want a seasonal treat. They’re also packed with fiber, helping to keep you feeling full longer.

Ingredients:

• 1 ½ cups almond flour
• ½ cup coconut flour
• 2 tsp pumpkin pie spice
• 1 tsp baking powder
• ½ tsp baking soda
• 3 large eggs
• 1 cup pumpkin puree (unsweetened)
• ¼ cup unsweetened almond milk
• ¼ cup erythritol or preferred sweetener
• ¼ cup melted butter
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. In a separate bowl, combine the eggs, pumpkin puree, almond milk, melted butter, sweetener, and vanilla extract. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
7. Let cool for a few minutes before serving.

Keto Pumpkin Spice Muffins are a perfect way to embrace the flavors of fall while sticking to your keto diet. These muffins are rich, fluffy, and bursting with the comforting spices of pumpkin, making them an ideal treat for a chilly Friday morning or a cozy afternoon snack. With the added health benefits of pumpkin, including fiber and antioxidants, they’re both delicious and nutritious, offering a satisfying indulgence without the sugar crash.

Keto Chocolate Coconut Muffins

If you’re a fan of chocolate and coconut, these Keto Chocolate Coconut Muffins are the perfect Friday indulgence. The combination of rich cocoa and shredded coconut creates a decadent, moist muffin that feels like a treat but stays within your keto-friendly limits. With a touch of sweetness and a hint of coconut flavor, these muffins are both satisfying and low-carb, making them ideal for breakfast or dessert.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• ½ cup unsweetened shredded coconut
• 1 tsp baking powder
• ½ tsp baking soda
• 3 large eggs
• ¼ cup unsweetened almond milk
• ¼ cup erythritol or preferred sweetener
• ¼ cup melted butter
• 1 tsp vanilla extract
• Pinch of salt
• ¼ cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, cocoa powder, shredded coconut, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs, almond milk, melted butter, sweetener, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in the chocolate chips, if using.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
8. Let cool for a few minutes before serving.

Keto Chocolate Coconut Muffins offer a rich and indulgent treat that will satisfy your cravings for chocolate without the added carbs. The combination of coconut and cocoa creates a muffin that’s not only delicious but also keto-friendly, making it perfect for a Friday morning or a midday snack. These muffins are a great option for anyone looking to enjoy a sweet treat while sticking to their ketogenic lifestyle. With healthy fats and a low sugar content, they’re sure to become a regular on your keto baking list.

Keto Strawberry Cheesecake Muffins

These Keto Strawberry Cheesecake Muffins combine the creamy, indulgent flavor of cheesecake with the sweet, tart taste of strawberries, all in a low-carb, keto-friendly muffin. With a rich, cheesecake-like filling and a soft muffin base, these muffins are perfect for anyone craving a dessert-inspired breakfast or snack. The strawberries add a burst of fresh flavor, making these muffins a delightful treat for your Friday.

Ingredients:

• 1 ½ cups almond flour
• ½ cup cream cheese, softened
• ¼ cup coconut flour
• 3 large eggs
• ½ cup unsweetened almond milk
• ¼ cup erythritol or preferred sweetener
• 1 tsp vanilla extract
• 1 tsp baking powder
• ¼ cup fresh strawberries, chopped
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, mix the almond flour, coconut flour, baking powder, and salt.
3. In another bowl, beat the cream cheese, eggs, almond milk, sweetener, and vanilla extract until smooth and creamy.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Gently fold in the chopped strawberries.
6. Spoon the batter evenly into the muffin cups.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes before serving.

Keto Strawberry Cheesecake Muffins offer a luxurious, creamy muffin experience without the sugar and carbs. The combination of rich cream cheese and fresh strawberries creates a satisfying dessert-like muffin that fits perfectly into your ketogenic diet. These muffins are a delightful Friday treat, providing a balance of creamy texture and fruity freshness, making them a must-try for anyone who loves a good cheesecake flavor while staying keto-friendly.

Keto Banana Nut Muffins

These Keto Banana Nut Muffins capture the essence of traditional banana bread but without the added carbs. Made with a keto-friendly flour blend and sugar alternatives, these muffins are infused with the rich flavors of banana extract and chopped nuts, giving you a satisfying and delicious snack or breakfast option. They’re perfect for those on the go, offering a perfect balance of healthy fats, protein, and flavor.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 3 large eggs
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ cup unsweetened almond milk
• 1 tsp banana extract
• ¼ cup walnuts or pecans, chopped
• ¼ cup erythritol or preferred sweetener
• ¼ cup melted butter
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted butter, banana extract, and sweetener.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the chopped nuts.
6. Spoon the batter into the muffin cups evenly.
7. Bake for 18–20 minutes, or until a toothpick comes out clean when inserted into the center.
8. Let the muffins cool for a few minutes before serving.

Keto Banana Nut Muffins offer the comforting flavors of banana bread in a low-carb form. With the combination of rich almond flour and the crunch of walnuts or pecans, these muffins are a satisfying treat without the carb load. They’re perfect for a Friday morning breakfast or a mid-afternoon snack, offering a delicious, keto-friendly alternative to traditional banana bread.

Keto Apple Cinnamon Muffins

Keto Apple Cinnamon Muffins bring the beloved flavors of autumn into a low-carb, keto-friendly muffin that’s full of flavor. With a hint of cinnamon, a touch of sweetener, and the goodness of apple extract, these muffins provide the warmth of an apple cinnamon pastry without the carbs. These are perfect for a comforting Friday morning snack or dessert.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 2 tsp cinnamon
• 1 tsp baking powder
• ½ tsp baking soda
• 3 large eggs
• ¼ cup unsweetened almond milk
• 1 tsp apple extract
• ¼ cup erythritol or preferred sweetener
• ¼ cup butter, melted
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, coconut flour, cinnamon, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted butter, apple extract, and sweetener.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Spoon the batter evenly into the muffin cups.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool slightly before serving.

Keto Apple Cinnamon Muffins offer a delightful combination of sweet and spicy flavors in a keto-friendly package. The apple extract and cinnamon create a cozy, comforting flavor that makes these muffins perfect for a Friday morning or afternoon snack. They’re an excellent choice for anyone following a ketogenic diet but still craving the flavors of a classic apple cinnamon pastry. These muffins are not only delicious but also satisfying and guilt-free.

Keto Blueberry Muffins

Keto Blueberry Muffins are a delightful, low-carb way to enjoy the juicy sweetness of fresh blueberries. With a soft and moist almond flour base, these muffins are lightly sweetened and full of blueberry flavor, making them perfect for breakfast or a mid-day snack. Whether you’re looking for a satisfying keto breakfast or a treat to enjoy with your afternoon tea, these muffins are sure to become a favorite.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp vanilla extract
• 3 large eggs
• ¼ cup unsweetened almond milk
• ¼ cup erythritol or preferred sweetener
• ¼ cup butter, melted
• ¾ cup fresh blueberries (or frozen, thawed and drained)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted butter, vanilla extract, and sweetener.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Gently fold in the blueberries.
6. Spoon the batter evenly into the muffin cups.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool before serving.

Keto Blueberry Muffins offer the sweet, tart goodness of blueberries in a moist, almond flour-based muffin that fits perfectly within a keto diet. They are a healthy, low-carb treat that satisfies cravings without derailing your progress. These muffins make a perfect Friday morning breakfast or an afternoon snack, providing a burst of fruity flavor and a dose of antioxidants to kickstart your day.

Keto Chocolate Peanut Butter Muffins

Keto Chocolate Peanut Butter Muffins combine two classic flavors—chocolate and peanut butter—into a rich, decadent muffin. These muffins are made with almond flour and sweetened with erythritol, making them both keto-friendly and indulgent. They’re perfect for satisfying chocolate cravings while sticking to your low-carb lifestyle, and they can be enjoyed as a breakfast or a satisfying snack.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• ½ tsp baking powder
• ½ tsp baking soda
• 3 large eggs
• ¼ cup peanut butter (sugar-free)
• ¼ cup unsweetened almond milk
• ¼ cup erythritol or preferred sweetener
• 1 tsp vanilla extract
• Pinch of salt
• ¼ cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, peanut butter, almond milk, sweetener, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. If desired, fold in the sugar-free chocolate chips.
6. Spoon the batter evenly into the muffin cups.
7. Bake for 18–20 minutes, or until a toothpick comes out clean.
8. Let the muffins cool before serving.

Keto Chocolate Peanut Butter Muffins provide the perfect combination of rich chocolate and creamy peanut butter in a low-carb, keto-friendly muffin. These indulgent treats are a great way to curb chocolate cravings while keeping your macros in check. Enjoy them as a satisfying breakfast or a delicious snack on your Friday, and delight in the rich flavors of peanut butter and chocolate without the added sugar.

Keto Lemon Poppy Seed Muffins

Keto Lemon Poppy Seed Muffins are a zesty, refreshing treat that brings a burst of citrus flavor with every bite. Made with almond flour and sweetened with erythritol, these muffins offer the perfect combination of tangy lemon and crunchy poppy seeds. They’re an ideal way to kick off your Friday or enjoy with your morning coffee, providing a satisfying yet light flavor without the carbs.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 tsp baking powder
• 3 large eggs
• ¼ cup unsweetened almond milk
• ¼ cup erythritol or preferred sweetener
• ¼ cup lemon juice (freshly squeezed)
• 1 tbsp lemon zest
• 1 tbsp poppy seeds
• ¼ cup melted butter
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, sweetener, lemon juice, lemon zest, and melted butter until well combined.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Fold in the poppy seeds.
6. Spoon the batter evenly into the muffin cups.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool slightly before serving.

Keto Lemon Poppy Seed Muffins offer a light and refreshing option for those following a low-carb diet. The tangy lemon combined with the crunch of poppy seeds creates a muffin that is both flavorful and satisfying. These muffins are a great Friday morning pick-me-up or a delightful treat for any time of day, providing a burst of citrusy goodness without the guilt of high-carb options. Enjoy a slice of zestful happiness that fits seamlessly into your keto lifestyle.

Keto Pumpkin Spice Muffins

Keto Pumpkin Spice Muffins are the perfect fall-inspired treat, offering the comforting flavors of pumpkin, cinnamon, nutmeg, and cloves, without the carbs. These soft, moist muffins are made with almond flour and sweetened with erythritol, making them a keto-friendly option for those craving a pumpkin-flavored indulgence. Packed with spice and just the right amount of sweetness, these muffins are perfect for breakfast or a cozy snack on a chilly Friday.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 2 tsp pumpkin pie spice
• 1 tsp baking powder
• ½ tsp baking soda
• 3 large eggs
• ¼ cup unsweetened pumpkin puree
• ¼ cup almond milk
• ¼ cup erythritol or preferred sweetener
• 1 tsp vanilla extract
• ¼ cup melted butter
• Pinch of salt

Instructions:

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

Keto Pumpkin Spice Muffins bring all the flavors of autumn into a low-carb, keto-friendly muffin. With the warm, comforting spices and the rich taste of pumpkin, these muffins offer the perfect balance of sweetness and spice. Whether you enjoy them for breakfast or as a snack, these muffins provide the cozy pumpkin flavor you love, without the carbs. They’re perfect for Friday mornings or any time you crave a seasonal treat!

Keto Mocha Muffins

Keto Mocha Muffins combine the rich flavors of chocolate and coffee, giving you the perfect low-carb treat for coffee lovers. Made with almond flour and sweetened with erythritol, these muffins are a delicious way to enjoy the combination of mocha flavors without the sugar. These keto mocha muffins make a perfect breakfast or an afternoon pick-me-up to enjoy with a hot cup of coffee.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• 1 tsp instant coffee or espresso powder
• ½ tsp baking powder
• 3 large eggs
• ¼ cup unsweetened almond milk
• ¼ cup erythritol or preferred sweetener
• ¼ cup melted butter
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, cocoa powder, coffee powder, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, sweetener, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Spoon the batter evenly into the muffin cups.
6. Bake for 18–20 minutes, or until a toothpick comes out clean.
7. Allow the muffins to cool before serving.

Keto Mocha Muffins are the ideal treat for coffee lovers who want to enjoy a low-carb version of a classic mocha. With the combination of rich chocolate and bold coffee flavors, these muffins offer a satisfying, indulgent experience while keeping your carb count in check. Whether for breakfast or a mid-afternoon snack, these muffins will pair perfectly with a cup of coffee, giving you a flavorful and energizing start to your day.

Keto Coconut Lime Muffins

Keto Coconut Lime Muffins are a refreshing, tropical treat that combines the zesty flavors of lime with the rich, sweet taste of coconut. These muffins are made with almond flour and sweetened with erythritol, making them a perfect low-carb breakfast or snack. The bright lime flavor and coconut flakes create a tropical sensation, making these muffins the perfect treat for a Friday morning or whenever you need a little sunshine in your day.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup unsweetened shredded coconut
• 1 tsp baking powder
• 1 tbsp lime zest
• 3 large eggs
• ¼ cup unsweetened almond milk
• ¼ cup erythritol or preferred sweetener
• 1 tsp vanilla extract
• ¼ cup melted coconut oil or butter
• 2 tbsp lime juice
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, shredded coconut, baking powder, lime zest, and salt.
3. In a separate bowl, whisk the eggs, almond milk, sweetener, lime juice, vanilla extract, and melted coconut oil (or butter) until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Spoon the batter evenly into the muffin cups.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool before serving.

Keto Coconut Lime Muffins offer a tropical escape with the perfect combination of tangy lime and sweet coconut. These muffins are not only low in carbs but also packed with flavor, making them a refreshing choice for anyone following a keto diet. Whether you enjoy them as part of your Friday morning routine or as an afternoon snack, these muffins bring a taste of the tropics right to your kitchen without the sugar and carbs. They’re a deliciously refreshing way to kick off the weekend!

Note: More recipes are coming soon!