30+ Delicious Keto Almond Flour Muffin Recipes to Satisfy Your Cravings

If you’re following a keto lifestyle, finding delicious, low-carb treats can be a challenge.

Thankfully, almond flour is the perfect solution for creating soft, moist muffins without all the carbs and sugars.

Whether you crave something sweet, savory, or a bit of both, almond flour muffins are the ultimate keto-friendly option.

From classic blueberry to indulgent chocolate chip, the possibilities are endless!

In this post, we’ve rounded up over 30 mouthwatering keto almond flour muffin recipes that will keep you on track with your health goals while satisfying your cravings.

These recipes are not only low in carbs but also gluten-free, making them a great choice for those with dietary restrictions.

Get ready to enjoy muffins for breakfast, snacks, or even desserts that fit seamlessly into your keto meal plan.

30+ Delicious Keto Almond Flour Muffin Recipes to Satisfy Your Cravings

With these 30+ keto almond flour muffin recipes, you can enjoy a variety of flavors and textures while staying within your carb limits.

Whether you’re in the mood for a comforting, spiced muffin or a decadent chocolatey treat, these recipes offer something for everyone.

Almond flour is the key to creating light, fluffy, and flavorful muffins without the guilt, making it easier than ever to maintain your keto lifestyle.

So go ahead and start baking! These recipes are simple, versatile, and perfect for any time of the day.

You’ll never miss traditional muffins again when you have these keto-friendly options in your arsenal.

Chocolate Chip Almond Flour Muffins

These chocolate chip muffins are a perfect keto-friendly treat that satisfies your sweet cravings while keeping you in ketosis. Made with almond flour and sugar-free chocolate chips, they are moist, tender, and incredibly delicious. Whether you enjoy them as a breakfast option or a dessert, these muffins are guilt-free and easy to prepare.

Ingredients:

• 2 cups almond flour
• 1/3 cup granulated erythritol or your favorite keto-friendly sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/3 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with a little coconut oil.
2. In a large mixing bowl, combine almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Fold in the sugar-free chocolate chips.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.

These chocolate chip muffins are moist, lightly sweetened, and dotted with delicious bursts of chocolate. They pair beautifully with your morning coffee or as a snack during the day. Store them in an airtight container at room temperature for up to three days or freeze for longer storage.

Lemon Poppy Seed Keto Muffins

Bright and zesty, these lemon poppy seed muffins are a refreshing take on keto baking. Their light texture and tangy flavor make them a delightful morning treat or mid-afternoon snack. The poppy seeds add a gentle crunch, while the lemon zest keeps them vibrant and fragrant.

Ingredients:

• 2 cups almond flour
• 1/3 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1 tbsp freshly grated lemon zest
• 1 tbsp lemon juice
• 1 tbsp poppy seeds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
2. In a medium bowl, whisk together almond flour, powdered erythritol, baking powder, baking soda, salt, and poppy seeds.
3. In a separate bowl, combine eggs, almond milk, melted butter, vanilla extract, lemon zest, and lemon juice.
4. Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms.
5. Spoon the batter into the muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
7. Cool for 5 minutes in the pan before transferring to a rack to cool completely.

The citrusy notes of these muffins make them irresistibly refreshing. They’re perfect for spring mornings or whenever you’re craving something light and flavorful. Store them in the fridge for up to five days, or freeze for future snacking.

Pumpkin Spice Almond Flour Muffins

These pumpkin spice muffins are a cozy and aromatic keto treat, perfect for fall or whenever you crave warm spices. Packed with pumpkin puree, cinnamon, and nutmeg, they deliver comfort in every bite without derailing your low-carb goals.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, whisk together almond flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk together the eggs, pumpkin puree, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool for a few minutes in the tin, then transfer them to a wire rack to cool completely.

These muffins are soft, fragrant, and bursting with the flavors of autumn. They pair wonderfully with a cup of tea or coffee and are a great addition to holiday breakfast spreads. Store them in an airtight container in the fridge for up to a week or freeze them for a longer shelf life.

Cinnamon Streusel Almond Flour Muffins

These cinnamon streusel almond flour muffins are a delightful treat, combining the warm, comforting flavors of cinnamon and a crumbly streusel topping with the moist texture of almond flour. They’re perfect for brunch or as an afternoon pick-me-up, all while staying keto-friendly.

Ingredients:
For the Muffins:

• 2 cups almond flour
• 1/3 cup erythritol (or preferred keto sweetener)
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract

For the Streusel Topping:

• 1/4 cup almond flour
• 2 tbsp butter, softened
• 1 tbsp erythritol
• 1 tsp ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. For the streusel topping, combine almond flour, butter, erythritol, and cinnamon in a bowl. Mix until crumbly and set aside.
3. In a large bowl, whisk together almond flour, erythritol, baking powder, cinnamon, and salt.
4. In another bowl, whisk the eggs, almond milk, melted butter, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and mix until well combined.
6. Spoon the muffin batter evenly into the muffin cups, filling each about 3/4 full.
7. Sprinkle the streusel topping generously over each muffin.
8. Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
9. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

These cinnamon streusel muffins are a perfect balance of spiced sweetness and buttery crunch. They make an indulgent yet low-carb snack or breakfast. Store them in an airtight container for up to 5 days, or freeze for up to a month for a quick treat whenever you need it.

Blueberry Almond Flour Muffins

These blueberry almond flour muffins are bursting with juicy, antioxidant-packed blueberries, providing a refreshing, fruity twist to your keto baking. The almond flour base ensures they are perfectly moist while being low in carbs, making them an excellent choice for those on a keto diet.

Ingredients:

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

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 almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
4. Combine the wet and dry ingredients, stirring until well mixed.
5. Gently fold in the blueberries. If using frozen blueberries, be sure to fold them in gently to avoid bleeding color into the batter.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool for 5 minutes before transferring them to a wire rack to cool completely.

These blueberry muffins are light and airy, with just the right amount of sweetness from the berries and erythritol. They make an excellent snack or breakfast option for anyone following a low-carb lifestyle. They can be stored at room temperature for up to three days or refrigerated for up to a week for the best freshness.

Savory Cheddar and Herb Almond Flour Muffins

These savory cheddar and herb muffins are a fantastic keto alternative to traditional bread rolls. Packed with cheese, herbs, and the rich flavor of almond flour, they’re perfect for pairing with soups, salads, or simply enjoyed on their own. They offer a deliciously savory and low-carb muffin option without any sugar or sweetness.

Ingredients:

• 2 cups almond flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together almond flour, baking powder, salt, pepper, oregano, and garlic powder.
3. In another bowl, whisk the eggs, almond milk, and melted butter.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Fold in the shredded cheddar cheese and chopped parsley.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.

These savory muffins are rich and cheesy with an herbaceous flair. They’re the perfect accompaniment to any meal or a standalone keto-friendly snack. Best served warm, they can be stored in an airtight container in the fridge for up to five days, or frozen for longer storage.

Apple Cinnamon Almond Flour Muffins

These apple cinnamon almond flour muffins offer a wonderful combination of spiced sweetness and moist texture, perfect for a keto-friendly twist on a classic flavor. Made with unsweetened applesauce, almond flour, and a dash of cinnamon, they capture the essence of fall in every bite without the high carbs.

Ingredients:

• 2 cups almond flour
• 1/3 cup erythritol (or preferred keto sweetener)
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened applesauce
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1/4 cup chopped nuts (optional, for added crunch)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together almond flour, erythritol, baking powder, cinnamon, and salt.
3. In another bowl, whisk together eggs, applesauce, almond milk, melted butter, and vanilla extract.
4. Combine the wet and dry ingredients, stirring until smooth and well mixed.
5. If desired, fold in the chopped nuts for extra texture.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool for 5 minutes before transferring to a wire rack to cool completely.

These apple cinnamon muffins are perfect for those who want a warm, spiced snack without the sugar overload. With the addition of applesauce, the muffins stay moist and flavorful, offering a delightful experience that’s both comforting and keto-friendly. Store them in an airtight container for up to 5 days or freeze for later enjoyment.

Raspberry Almond Flour Muffins

These raspberry almond flour muffins are a vibrant and delicious keto snack that brings the tartness of fresh raspberries together with the richness of almond flour. They’re an excellent way to satisfy your sweet tooth with fewer carbs while still enjoying the bright flavor of berries.

Ingredients:

• 2 cups almond flour
• 1/3 cup erythritol or your preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1 cup fresh raspberries (or frozen, if preferred)
• 1 tbsp lemon zest (optional, for added freshness)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, combine eggs, almond milk, melted butter, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until a smooth batter forms.
5. Gently fold in the fresh raspberries and lemon zest (if using). Be careful not to break up the berries too much.
6. Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

These raspberry muffins are a perfect combination of sweet and tart, with the soft almond flour base enhancing the berry flavor. They make for a great breakfast muffin or snack, especially when paired with a cup of tea. Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Mocha Almond Flour Muffins

For coffee lovers on a keto diet, these mocha almond flour muffins are the perfect combination of rich chocolate and coffee flavors. The espresso gives a nice depth, while the almond flour keeps them light and moist. Ideal for breakfast or as a mid-afternoon indulgence, these muffins will energize you without the sugar crash.

Ingredients:

• 2 cups almond flour
• 1/3 cup erythritol or your preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder
• 1 tbsp instant coffee granules or espresso powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, erythritol, baking powder, salt, cocoa powder, and coffee granules.
3. In another bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes, or until the muffins are set and a toothpick inserted in the center comes out clean.
7. Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely.

These mocha muffins provide the perfect balance of rich chocolate and bold coffee flavors, making them a fantastic keto-friendly treat for coffee aficionados. With their moist texture and deep, satisfying flavor, these muffins are perfect for anyone who loves a little caffeine boost in their baked goods. Store them in an airtight container for up to 4 days, or freeze them for up to a month.

Coconut Almond Flour Muffins

These coconut almond flour muffins are a tropical-inspired keto delight, featuring a perfect blend of coconut and almond flour to create a light, fluffy texture with a subtle sweetness. The coconut flakes provide an extra layer of flavor and texture, making these muffins a delicious low-carb treat ideal for breakfast or snacks.

Ingredients:

• 2 cups almond flour
• 1/3 cup shredded unsweetened coconut
• 1/4 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp coconut extract (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together almond flour, shredded coconut, erythritol, baking powder, and salt.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, vanilla extract, and coconut extract (if using).
4. Combine the wet and dry ingredients, stirring until a smooth batter forms.
5. Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These coconut almond flour muffins are light, fluffy, and full of coconut flavor, making them a great keto snack or breakfast choice. Their slightly sweet and nutty flavor pairs perfectly with a cup of coffee or tea. Store them in an airtight container for up to 5 days or freeze them for longer storage.

Banana Nut Almond Flour Muffins

These banana nut almond flour muffins bring the sweet, comforting flavors of banana and nuts to your keto lifestyle. Using banana extract and chopped walnuts (instead of actual bananas, which are high in carbs), these muffins mimic the flavor of traditional banana bread but with significantly fewer carbs.

Ingredients:

• 2 cups almond flour
• 1/3 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1/2 tsp banana extract
• 1/2 cup chopped walnuts (or your favorite nut)

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 almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, melted butter, vanilla extract, and banana extract.
4. Mix the wet ingredients into the dry ingredients until smooth.
5. Gently fold in the chopped walnuts for a nutty crunch.
6. Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes before transferring them to a wire rack to cool completely.

These banana nut muffins are the perfect way to indulge in the flavors of banana bread while staying low-carb. The combination of banana extract and walnuts creates a satisfying, comforting taste that’s perfect for breakfast or as a snack. Store them in an airtight container at room temperature for up to 5 days or freeze them for up to a month.

Zucchini Cheddar Almond Flour Muffins

These savory zucchini cheddar almond flour muffins are a great way to use up extra zucchini while creating a keto-friendly snack. Packed with cheese and vegetables, these muffins are both savory and hearty, making them ideal for breakfast, as a side dish, or for a snack to keep you full throughout the day.

Ingredients:

• 2 cups almond flour
• 1/3 cup shredded cheddar cheese
• 1/2 cup grated zucchini (squeeze out excess moisture)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp garlic powder (optional)

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 almond flour, baking powder, salt, pepper, and garlic powder (if using).
3. Stir in the shredded cheddar cheese and grated zucchini.
4. In another bowl, whisk the eggs, almond milk, and melted butter.
5. Add the wet ingredients to the dry ingredients and stir until everything is well combined.
6. Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until golden and a toothpick inserted in the center comes out clean.
8. Let the muffins cool for a few minutes in the tin before transferring to a wire rack to cool completely.

These zucchini cheddar muffins are savory, cheesy, and full of flavor. The zucchini adds moisture while keeping the muffins light and fluffy, while the cheddar cheese provides a satisfying richness. Store them in an airtight container in the fridge for up to 5 days or freeze them for later use.

Lemon Poppy Seed Almond Flour Muffins

These lemon poppy seed almond flour muffins are fresh, zesty, and light, offering a perfect balance of citrus flavor and texture from the poppy seeds. Ideal for a refreshing snack or a light breakfast, they are keto-friendly while still delivering the familiar taste of traditional lemon poppy seed muffins.

Ingredients:

• 2 cups almond flour
• 1/3 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 2 tbsp fresh lemon juice
• Zest of 1 lemon
• 1 tbsp poppy seeds

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 almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, melted butter, vanilla extract, lemon juice, and lemon zest.
4. Stir the wet ingredients into the dry ingredients until well combined.
5. Gently fold in the poppy seeds.
6. Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Cool for a few minutes in the tin, then transfer the muffins to a wire rack to cool completely.

These lemon poppy seed muffins are bright, flavorful, and the perfect keto-friendly alternative to the classic recipe. The zesty lemon pairs wonderfully with the slight crunch of poppy seeds, making for a satisfying treat. Store them in an airtight container for up to 4 days, or freeze them for later enjoyment.

Chocolate Chip Almond Flour Muffins

These keto chocolate chip almond flour muffins are a delicious way to indulge your sweet tooth without breaking your diet. With rich, sugar-free chocolate chips melted into a moist almond flour base, these muffins deliver all the comfort and joy of traditional chocolate chip muffins, minus the carbs.

Ingredients:

• 2 cups almond flour
• 1/3 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1/2 cup sugar-free chocolate chips

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 almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, melted butter, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until smooth and well combined.
5. Gently fold in the sugar-free chocolate chips.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes in the tin before transferring to a wire rack to cool completely.

These chocolate chip almond flour muffins offer all the comforting sweetness and chocolatey goodness you crave, but with only a fraction of the carbs. They’re perfect as a snack, dessert, or breakfast muffin. Store them in an airtight container for up to 4 days, or freeze them for a quick, easy treat when you need it.

Pumpkin Spice Almond Flour Muffins

These pumpkin spice almond flour muffins are packed with autumn flavors like cinnamon, nutmeg, and cloves, making them a cozy treat that’s both keto-friendly and comforting. They’re perfect for fall or any time you’re craving that warm, spiced flavor without the carbs of traditional pumpkin muffins.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1/2 cup canned pumpkin puree

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 almond flour, erythritol, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, whisk the eggs, almond milk, melted butter, vanilla extract, and pumpkin puree.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

These pumpkin spice muffins are full of flavor and make a perfect keto-friendly fall treat. The combination of warm spices and pumpkin makes them comforting, while the almond flour keeps them low in carbs. Store them in an airtight container for up to 5 days, or freeze them for up to a month.

Maple Pecan Almond Flour Muffins

These maple pecan almond flour muffins combine the rich, nutty flavor of pecans with a hint of maple syrup, making them a comforting and keto-friendly treat. The almond flour base ensures a moist texture, while the crunch of the pecans adds an enjoyable bite. Ideal for a low-carb breakfast or snack, these muffins will satisfy your cravings without compromising your diet.

Ingredients:

• 2 cups almond flour
• 1/3 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1 tbsp sugar-free maple syrup (or maple extract)
• 1/2 cup chopped pecans

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 almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, melted butter, vanilla extract, and maple syrup (or maple extract).
4. Stir the wet ingredients into the dry ingredients until smooth.
5. Fold in the chopped pecans for added texture and flavor.
6. Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

These maple pecan muffins are a delightful combination of sweet and nutty flavors, providing a cozy snack or breakfast option. The maple syrup adds just the right amount of sweetness without spiking your blood sugar. Store them in an airtight container for up to 4 days, or freeze them for longer storage.

Savory Herb Almond Flour Muffins

If you’re looking for a savory snack, these herb-infused almond flour muffins are the perfect option. Packed with aromatic herbs like rosemary, thyme, and oregano, these muffins are full of flavor, and the almond flour provides a tender crumb. They’re ideal as a side dish or snack to accompany a keto meal.

Ingredients:

• 2 cups almond flour
• 1/4 cup grated Parmesan cheese
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp dried oregano

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 almond flour, Parmesan cheese, baking powder, salt, and pepper.
3. In a separate bowl, whisk the eggs, almond milk, melted butter, rosemary, thyme, and oregano.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Spoon the batter into the muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

These savory herb muffins are a wonderful addition to any keto meal. The blend of herbs creates a fragrant, flavorful experience, while the almond flour keeps them soft and light. Perfect for a quick snack or as an accompaniment to a soup or salad, these muffins are versatile and easy to make. Store in an airtight container for up to 5 days or freeze for longer shelf life.

Gingerbread Almond Flour Muffins

These gingerbread almond flour muffins are perfect for the holiday season or any time you’re craving the spicy warmth of gingerbread, but without the carbs. Packed with the flavors of ginger, cinnamon, and molasses, they offer the rich, aromatic taste of traditional gingerbread cookies in a muffin form. Ideal for breakfast or a festive treat, these muffins are a great keto option.

Ingredients:

• 2 cups almond flour
• 1/3 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1 tbsp molasses (optional, for more authentic gingerbread flavor)

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 almond flour, erythritol, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
3. In another bowl, whisk the eggs, almond milk, melted butter, vanilla extract, and molasses (if using).
4. Stir the wet ingredients into the dry ingredients until well combined.
5. Spoon the batter into the muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
7. Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

These gingerbread muffins are the perfect keto holiday treat, offering all the spicy, warm flavors of traditional gingerbread in a healthier, low-carb format. Enjoy them as part of your breakfast, afternoon snack, or as a festive dessert. Store them in an airtight container for up to 5 days or freeze them for longer storage.

Cinnamon Swirl Almond Flour Muffins

These cinnamon swirl almond flour muffins are a sweet and indulgent keto treat that mimics the flavor of cinnamon rolls. With a delightful swirl of cinnamon-sweetened filling inside each muffin, they are the perfect combination of warm spices and a soft, tender crumb. These muffins make a great low-carb breakfast or snack when you’re craving something cozy and comforting.

Ingredients:

• 2 cups almond flour
• 1/3 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 2 tbsp ground cinnamon
• 2 tbsp erythritol (for the cinnamon swirl)

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 almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, melted butter, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until smooth.
5. In a small bowl, combine cinnamon and erythritol to create the cinnamon swirl mixture.
6. Spoon the muffin batter evenly into the muffin cups, filling each about halfway.
7. Sprinkle a spoonful of the cinnamon-sweetener mixture on top of the batter in each cup.
8. Top with the remaining muffin batter and use a toothpick or skewer to swirl the cinnamon mixture into the batter.
9. Bake for 18-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
10. Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

These cinnamon swirl almond flour muffins offer all the rich, spiced sweetness of a cinnamon roll, without the carbs. They’re soft, fluffy, and satisfying, making them the perfect choice for a comforting breakfast or snack. Store them in an airtight container for up to 5 days, or freeze them for up to a month.

Blueberry Almond Flour Muffins

These blueberry almond flour muffins are bursting with juicy blueberries, making them the perfect keto-friendly muffin for a fresh, fruity snack or breakfast. The almond flour provides a light and moist texture, while the natural sweetness of the blueberries shines through. A great way to enjoy the taste of berries without the carbs!

Ingredients:

• 2 cups almond flour
• 1/3 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries (or frozen)
• 1 tbsp almond flour (to coat the blueberries, optional)

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 almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Gently fold in the fresh blueberries, ensuring they are evenly distributed in the batter.
6. If using frozen blueberries, toss them in 1 tablespoon of almond flour to prevent them from sinking to the bottom.
7. Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
8. Bake for 18-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9. Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

These blueberry almond flour muffins are bursting with the fresh taste of berries, making them a refreshing and satisfying snack or breakfast option. They’re perfectly sweetened with erythritol, making them keto-friendly. Store them in an airtight container for up to 4 days or freeze for longer storage.

Chocolate Peanut Butter Almond Flour Muffins

These chocolate peanut butter almond flour muffins are the ultimate indulgence for chocolate and peanut butter lovers on a keto diet. With rich, cocoa-infused batter and the creamy goodness of peanut butter, these muffins are decadent yet low-carb, making them a perfect treat when you’re craving something sweet and satisfying.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/3 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1/4 cup peanut butter (smooth or chunky)
• 1/2 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, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, melted butter, vanilla extract, and peanut butter until smooth.
4. Stir the wet ingredients into the dry ingredients until well combined.
5. If desired, fold in the sugar-free chocolate chips for an extra burst of chocolate.
6. Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These chocolate peanut butter muffins are rich, decadent, and perfectly balanced with the deep flavor of cocoa and the creamy taste of peanut butter. They make an excellent keto-friendly dessert or snack. Store them in an airtight container for up to 5 days, or freeze them for longer storage.

Note: More recipes are coming soon!