25+ Quick & Easy Keto Breakfast Muffin Recipes to Kickstart Your Morning

If you’re following a keto diet and craving a delicious and easy breakfast, keto breakfast muffins are the perfect solution.

These low-carb, high-fat muffins are not only simple to make but also offer a variety of flavors to suit every taste, from savory to sweet.

Whether you’re in the mood for a classic egg and bacon muffin or a sweet treat like blueberry or pumpkin spice, keto breakfast muffins can keep you full and satisfied while sticking to your carb goals.

With so many options to choose from, you’ll never get bored of breakfast again!

In this article, we’ll share 25+ irresistible keto breakfast muffin recipes to kickstart your day in the tastiest, healthiest way possible.

25+ Quick & Easy Keto Breakfast Muffin Recipes to Kickstart Your Morning

Keto breakfast muffins offer the perfect combination of convenience, flavor, and nutrition, making them an essential part of your low-carb meal plan.

Whether you prefer sweet or savory, these 25+ keto muffin recipes will give you the variety you need to make every breakfast exciting and delicious.

Plus, many of these muffins are freezer-friendly, so you can make a batch and enjoy them throughout the week.

So, why not try a few new keto muffin recipes and discover your favorite today?

Cheesy Spinach Egg Muffins

Perfect for a busy morning, these savory muffins are loaded with spinach, cheese, and eggs to provide a nutrient-packed, low-carb breakfast. They’re a great way to meal prep for the week and keep you energized.

Ingredients

• 6 large eggs
• 1/2 cup shredded cheddar cheese
• 1 cup fresh spinach, chopped
• 1/4 cup heavy cream
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Non-stick cooking spray

Instructions

1. Preheat the oven to 375°F (190°C) and grease a muffin tin with non-stick cooking spray.
2. In a large mixing bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
3. Stir in the chopped spinach and shredded cheddar cheese.
4. Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 18–20 minutes or until the egg muffins are set and slightly golden on top.
6. Let them cool for a few minutes before removing them from the tin.

These muffins are an excellent choice for meal prepping. Store them in an airtight container in the refrigerator for up to 5 days or freeze for longer storage. Just reheat and enjoy a warm, cheesy start to your day!

Almond Flour Blueberry Muffins

These sweet, keto-friendly muffins are made with almond flour and fresh blueberries, creating a moist and satisfying breakfast or snack. Packed with flavor and healthy fats, they are ideal for a low-carb lifestyle.

Ingredients

• 2 cups almond flour
• 1/2 cup granulated erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 2 teaspoons vanilla extract
• 1/3 cup fresh blueberries

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together eggs, almond milk, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until combined.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool before serving.

These muffins are a delicious way to indulge your sweet tooth without straying from your keto goals. They can be enjoyed warm or at room temperature and pair wonderfully with a cup of coffee or tea.

Savory Bacon and Zucchini Muffins

These savory muffins combine crispy bacon and grated zucchini for a satisfying, nutrient-rich breakfast. They’re flavorful, filling, and perfect for an on-the-go meal.

Ingredients

• 1 cup grated zucchini (squeezed to remove excess moisture)
• 1/2 cup cooked bacon, crumbled
• 4 large eggs
• 1/4 cup almond flour
• 1/2 teaspoon baking powder
• 1/4 cup shredded mozzarella cheese
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Non-stick cooking spray

Instructions

1. Preheat the oven to 375°F (190°C) and grease a muffin tin with non-stick cooking spray.
2. In a large bowl, whisk together the eggs, almond flour, baking powder, onion powder, salt, and pepper.
3. Stir in the grated zucchini, crumbled bacon, and shredded mozzarella.
4. Divide the batter evenly among the muffin cups.
5. Bake for 18–22 minutes or until the tops are golden and the muffins are set.
6. Let the muffins cool slightly before removing them from the tin.

These muffins make a hearty breakfast or snack, delivering a satisfying blend of protein and healthy fats. They are easy to store and reheat, making them a convenient option for meal prep or quick bites.

Cinnamon Pecan Keto Muffins

These cinnamon pecan muffins are a delightful combination of warm spices and crunchy nuts, offering a keto-friendly twist on a classic breakfast treat. The perfect balance of sweetness and richness makes them an irresistible low-carb snack or breakfast option.

Ingredients

• 2 cups almond flour
• 1/2 cup chopped pecans
• 1/4 cup erythritol or your preferred sweetener
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine almond flour, chopped pecans, erythritol, cinnamon, baking powder, and salt.
3. In another bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
4. Slowly add the wet ingredients to the dry ingredients and stir until combined.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20–25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
7. Let the muffins cool before serving.

These muffins are perfect for a cozy morning or a mid-afternoon snack. The pecans add a delightful crunch, while the cinnamon brings a warm, comforting flavor. They can be stored in an airtight container for up to five days or frozen for longer storage.

Keto Pumpkin Spice Muffins

These keto-friendly pumpkin spice muffins are packed with warm, cozy flavors that evoke the essence of fall, but they’re perfect any time of year. With a moist texture and just the right amount of spice, they make a fantastic breakfast or dessert.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or sweetener of choice
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 large eggs
• 1/2 cup canned pumpkin puree
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 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 mixing bowl, whisk together almond flour, coconut flour, erythritol, pumpkin pie spice, baking powder, baking soda, and salt.
3. In a separate bowl, combine the eggs, pumpkin puree, almond milk, melted butter, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
5. Scoop the batter evenly into the muffin tin, filling each cup 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 before serving.

These pumpkin spice muffins are a fantastic fall-inspired treat that works year-round. They are perfect for a cozy breakfast, a snack, or even dessert. Keep them fresh in an airtight container or freeze them for a future craving.

Keto Avocado Bacon Muffins

These savory avocado bacon muffins combine creamy avocado with crispy bacon for a filling and delicious breakfast option. They’re rich in healthy fats and protein, making them the ideal low-carb breakfast or snack.

Ingredients

• 2 large avocados, mashed
• 4 large eggs
• 1/2 cup cooked bacon, crumbled
• 1 cup almond flour
• 1/4 cup shredded cheddar cheese
• 1/2 teaspoon baking powder
• Salt and pepper to taste
• Non-stick cooking spray

Instructions

1. Preheat the oven to 375°F (190°C) and grease a muffin tin with non-stick cooking spray.
2. In a large bowl, mash the avocados until smooth.
3. Add the eggs, almond flour, crumbled bacon, shredded cheese, baking powder, salt, and pepper. Mix until everything is well combined.
4. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
5. Bake for 18–20 minutes or until the muffins are golden brown and a toothpick comes out clean.
6. Allow the muffins to cool for a few minutes before removing them from the tin.

These muffins are a savory, satisfying breakfast option that provides healthy fats and protein to keep you energized throughout the morning. You can prepare them in advance and store them in the fridge for several days or freeze them for longer storage.

Keto Lemon Poppy Seed Muffins

These keto lemon poppy seed muffins are light, zesty, and a refreshing option for breakfast or a mid-day snack. With the tartness of lemon and the crunch of poppy seeds, they offer a unique, flavorful twist on a classic muffin.

Ingredients

• 2 cups almond flour
• 1/4 cup erythritol or preferred sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• Zest and juice of 1 lemon
• 1 tablespoon poppy seeds
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together eggs, almond milk, melted butter, lemon zest, lemon juice, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the poppy seeds.
6. Pour the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18–22 minutes, or until a toothpick comes out clean.
8. Allow the muffins to cool completely before serving.

These lemon poppy seed muffins are a light and fresh treat, perfect for those who crave something zesty but keto-friendly. They’re ideal for breakfast or as a snack throughout the day, and their flavor keeps well in the fridge for a few days.

Keto Chocolate Coconut Muffins

For those with a sweet tooth, these keto chocolate coconut muffins offer a rich, decadent taste while keeping your carb count low. The combination of dark chocolate and shredded coconut creates a satisfying, indulgent treat that doesn’t compromise your diet.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup shredded unsweetened coconut
• 1/4 cup erythritol or sweetener of choice
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1/4 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 almond flour, cocoa powder, shredded coconut, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together eggs, almond milk, melted coconut oil (or butter), and vanilla extract.
4. Gradually mix the wet ingredients into the dry ingredients until fully combined.
5. If desired, fold in sugar-free chocolate chips for an extra indulgent touch.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool completely before serving.

These chocolate coconut muffins are perfect for satisfying your sweet cravings while sticking to a keto lifestyle. They are rich in flavor, and the coconut adds a nice texture that complements the chocolate. Store them in an airtight container to keep them fresh for up to 5 days.

Keto Mushroom and Swiss Cheese Muffins

If you’re craving a savory breakfast with a bit of gourmet flair, these mushroom and Swiss cheese muffins are the perfect choice. Packed with umami flavors and plenty of protein, they’re great for those who enjoy a heartier meal to start the day.

Ingredients

• 1 cup almond flour
• 1/2 cup cooked mushrooms, finely chopped
• 1/2 cup shredded Swiss cheese
• 3 large eggs
• 1/4 cup heavy cream
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 teaspoon baking powder
• Non-stick cooking spray

Instructions

1. Preheat the oven to 375°F (190°C) and grease a muffin tin with non-stick cooking spray.
2. In a mixing bowl, combine almond flour, garlic powder, baking powder, salt, and pepper.
3. In a separate bowl, whisk together eggs and heavy cream.
4. Stir in the chopped mushrooms and shredded Swiss cheese.
5. Add the wet ingredients to the dry ingredients and mix until fully incorporated.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18–20 minutes or until the tops are golden and the muffins are set.
8. Let the muffins cool for a few minutes before removing from the tin.

These mushroom and Swiss cheese muffins are rich in flavor and perfect for those who prefer savory meals in the morning. The mushrooms offer a delicious, earthy taste, and the Swiss cheese adds a creamy texture. They make for a filling, low-carb breakfast and are ideal for meal prep or storing in the fridge for up to 5 days.

Keto Chocolate Mint Muffins

These chocolate mint muffins are a perfect treat for chocolate lovers who want to indulge without the carbs. The combination of rich cocoa and refreshing mint makes these muffins both decadent and satisfying.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or your preferred sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 teaspoon peppermint extract
• 1/4 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 mixing bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together eggs, almond milk, melted butter or coconut oil, and peppermint extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. If desired, fold in sugar-free chocolate chips for an extra burst of chocolate flavor.
6. Divide the batter evenly between the muffin cups, filling each about 3/4 full.
7. Bake for 18–22 minutes or until a toothpick comes out clean.
8. Allow the muffins to cool completely before serving.

These chocolate mint muffins are a perfect balance of rich cocoa and refreshing mint, providing a refreshing keto-friendly treat. They’re great for satisfying your sweet tooth and can be stored for up to 5 days in an airtight container.

Keto Bacon Cheddar Chive Muffins

These savory bacon cheddar chive muffins are packed with bold flavors and healthy fats, making them an excellent choice for a filling breakfast or a savory snack. The crispy bacon, sharp cheddar, and fresh chives create a delicious and satisfying combination.

Ingredients

• 2 cups almond flour
• 1/2 cup cooked bacon, crumbled
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh chives
• 3 large eggs
• 1/4 cup heavy cream
• 1/4 teaspoon baking powder
• Salt and pepper to taste
• Non-stick cooking spray

Instructions

1. Preheat the oven to 375°F (190°C) and grease a muffin tin with non-stick cooking spray.
2. In a large bowl, combine almond flour, baking powder, salt, and pepper.
3. In a separate bowl, whisk together eggs and heavy cream.
4. Stir in the crumbled bacon, shredded cheddar cheese, and chopped chives.
5. Add the wet ingredients to the dry ingredients and mix until fully combined.
6. Scoop the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18–20 minutes, or until the muffins are golden brown and firm to the touch.
8. Let the muffins cool for a few minutes before removing them from the tin.

These savory bacon cheddar chive muffins are a delicious way to enjoy breakfast or a snack with plenty of protein and healthy fats. They’re easy to prepare, and they store well in the fridge for up to 5 days.

Keto Coconut Flour Cinnamon Muffins

These cinnamon muffins made with coconut flour are light, fluffy, and perfect for those following a keto diet. The subtle sweetness of the cinnamon and the richness of coconut flour provide a satisfying and comforting muffin that’s low in carbs but high in flavor.

Ingredients

• 1 cup coconut flour
• 1/4 cup erythritol or preferred sweetener
• 1 tablespoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil or butter
• 1 teaspoon vanilla extract

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 coconut flour, erythritol, cinnamon, baking powder, and salt.
3. In a separate bowl, whisk together eggs, almond milk, melted coconut oil (or butter), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18–20 minutes or until the muffins are golden and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool before serving.

These coconut flour cinnamon muffins are a great option for those looking for a light, sweet breakfast or snack. The coconut flour makes them fluffy and soft while the cinnamon gives them a warm, comforting flavor. They store well for up to 5 days in an airtight container.

Keto Sausage and Egg Muffins

These sausage and egg muffins are packed with protein and healthy fats, making them a perfect grab-and-go breakfast option. With savory sausage, fluffy eggs, and a dash of seasoning, they are both filling and satisfying.

Ingredients

• 1/2 lb breakfast sausage, crumbled
• 6 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup heavy cream
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Non-stick cooking spray

Instructions

1. Preheat the oven to 375°F (190°C) and grease a muffin tin with non-stick cooking spray.
2. In a skillet, cook the crumbled sausage over medium heat until browned and cooked through. Drain any excess grease.
3. In a mixing bowl, whisk together eggs, heavy cream, onion powder, garlic powder, salt, and pepper.
4. Stir in the cooked sausage and shredded cheddar cheese.
5. Spoon the mixture into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18–20 minutes or until the eggs are set and the tops are slightly golden.
7. Allow the muffins to cool for a few minutes before removing them from the tin.

These sausage and egg muffins are a hearty and satisfying breakfast or snack that’s perfect for meal prepping. Store them in the refrigerator for up to 5 days or freeze for longer storage. Reheat and enjoy a protein-packed meal whenever you need it.

Keto Raspberry Almond Muffins

These raspberry almond muffins offer a burst of fruitiness with the rich flavor of almond flour. They’re a sweet, tangy, and nutty breakfast option that will leave you feeling satisfied while staying within your keto goals.

Ingredients

• 2 cups almond flour
• 1/4 cup erythritol or sweetener of choice
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries
• 1/4 cup sliced almonds (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 almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Gently fold in the raspberries, being careful not to crush them.
6. Divide the batter evenly among the muffin cups.
7. Optionally, top with sliced almonds for a crunchy finish.
8. Bake for 20–25 minutes or until a toothpick comes out clean.
9. Let the muffins cool before serving.

These raspberry almond muffins are a perfect blend of tart berries and the nutty richness of almond flour. They make for a delicious breakfast, snack, or even dessert. Store them in an airtight container for up to 5 days, or freeze for longer storage.

Keto Broccoli and Cheddar Muffins

These broccoli and cheddar muffins are a savory breakfast option that’s full of flavor and nutrition. The combination of nutrient-rich broccoli and sharp cheddar cheese creates a delicious, low-carb treat that’s perfect for those who enjoy savory meals in the morning.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup cooked broccoli, finely chopped
• 1/2 cup shredded cheddar cheese
• 3 large eggs
• 1/4 cup heavy cream
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• Non-stick cooking spray

Instructions

1. Preheat the oven to 375°F (190°C) and grease a muffin tin with non-stick cooking spray.
2. In a large bowl, whisk together almond flour, garlic powder, onion powder, salt, and pepper.
3. In a separate bowl, whisk together eggs and heavy cream.
4. Stir in the chopped broccoli and shredded cheddar cheese.
5. Add the wet ingredients to the dry ingredients and mix until well combined.
6. Spoon the mixture into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18–22 minutes, or until the muffins are golden and set.
8. Let the muffins cool slightly before removing them from the tin.

These broccoli and cheddar muffins are the perfect way to enjoy a savory, low-carb breakfast packed with vegetables and protein. They are ideal for meal prep and can be stored in the fridge for up to 5 days. Simply reheat and enjoy a wholesome breakfast whenever you need it.

Keto Blueberry Almond Muffins

These keto blueberry almond muffins are the perfect balance of sweetness and nuttiness, with fresh blueberries adding a burst of flavor. The almond flour gives them a fluffy texture while keeping them low-carb and full of healthy fats.

Ingredients

• 2 cups almond flour
• 1/4 cup erythritol or sweetener of choice
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries
• 1/4 cup sliced almonds (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 almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Scoop the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Optionally, sprinkle the tops with sliced almonds for added crunch.
8. Bake for 20–25 minutes or until a toothpick comes out clean.
9. Let the muffins cool before serving.

These blueberry almond muffins are a sweet, light, and satisfying keto-friendly treat. They’re great for breakfast, a snack, or even dessert. Store them in an airtight container for up to 5 days or freeze them for longer storage.

Keto Zucchini Cheddar Muffins

These zucchini cheddar muffins are savory and packed with flavor. The combination of zucchini and cheddar cheese keeps them moist and delicious while maintaining a low-carb profile.

Ingredients

• 1 1/2 cups almond flour
• 1 cup grated zucchini, excess moisture squeezed out
• 1/2 cup shredded cheddar cheese
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 teaspoon baking powder
• Non-stick cooking spray

Instructions

1. Preheat the oven to 375°F (190°C) and grease a muffin tin with non-stick cooking spray.
2. In a large bowl, combine almond flour, garlic powder, salt, pepper, and baking powder.
3. In a separate bowl, whisk together eggs, almond milk, and melted butter.
4. Stir in the grated zucchini and shredded cheddar cheese.
5. Add the wet ingredients to the dry ingredients and mix until combined.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18–20 minutes, or until the muffins are golden brown and firm to the touch.
8. Let the muffins cool for a few minutes before removing them from the tin.

These zucchini cheddar muffins are an excellent savory option for breakfast or a snack. They are low in carbs and high in flavor, making them a great choice for anyone following a keto lifestyle. Store them in the fridge for up to 5 days or freeze them for later.

Keto Carrot Cake Muffins

These keto carrot cake muffins offer a delightful mix of spiced flavors, with the sweetness of carrots and the warmth of cinnamon and nutmeg. Perfect for a cozy breakfast or a special treat, these muffins bring the comfort of carrot cake while keeping the carbs low.

Ingredients

• 2 cups almond flour
• 1/2 cup erythritol or sweetener of choice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1/2 cup grated carrots
• 1/4 cup chopped walnuts or pecans (optional)
• 1 teaspoon vanilla extract

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 almond flour, erythritol, cinnamon, nutmeg, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Stir in the grated carrots and chopped walnuts (if using).
6. Scoop the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool completely before serving.

These keto carrot cake muffins are a delicious, guilt-free version of the classic treat. They offer the perfect blend of spices and sweetness, making them a fantastic breakfast or snack option. Store them in an airtight container for up to 5 days or freeze them for longer storage.

Keto Pumpkin Spice Muffins

These keto pumpkin spice muffins are a perfect fall-inspired treat, even if it’s not fall! The warm spices and the subtle sweetness of pumpkin make them a delightful breakfast or snack while keeping you within your keto goals.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup canned pumpkin puree (unsweetened)
• 1/4 cup erythritol or sweetener of choice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking powder
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract

Instructions

1. Preheat the 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, cinnamon, nutmeg, ginger, cloves, and baking powder.
3. In a separate bowl, whisk together eggs, almond milk, melted butter, vanilla extract, and pumpkin puree.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
6. Bake for 20–25 minutes, or until a toothpick comes out clean.
7. Let the muffins cool before serving.

These pumpkin spice muffins are full of comforting flavors and are perfect for a cozy breakfast or snack. They’re low in carbs but rich in flavor and make a great seasonal option. Store in an airtight container for up to 5 days or freeze for future enjoyment.

Keto Avocado Bacon Muffins

These keto avocado bacon muffins are a savory delight packed with healthy fats from avocado and bacon. They make an excellent low-carb breakfast or snack that’s full of flavor and texture.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup cooked bacon, crumbled
• 1 ripe avocado, mashed
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1/2 teaspoon baking powder
• Non-stick cooking spray

Instructions

1. Preheat the oven to 375°F (190°C) and grease a muffin tin with non-stick cooking spray.
2. In a large bowl, combine almond flour, garlic powder, onion powder, salt, pepper, and baking powder.
3. In a separate bowl, whisk together eggs, almond milk, melted butter, and mashed avocado.
4. Stir in the crumbled bacon and mix well.
5. Add the wet ingredients to the dry ingredients and stir until combined.
6. Scoop the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18–20 minutes, or until the muffins are golden brown and set.
8. Let the muffins cool before serving.

These avocado bacon muffins are savory, satisfying, and packed with healthy fats. They’re ideal for breakfast or a snack, offering a delicious and filling keto-friendly option. Store in an airtight container for up to 5 days or freeze them for later.

Keto Mocha Coffee Muffins

These keto mocha coffee muffins offer the rich, aromatic flavors of coffee and chocolate in one bite. The combination of dark cocoa and coffee will give you an energy boost while staying within your carb limits, making them perfect for your morning routine.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or sweetener of choice
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons instant coffee or espresso powder
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1/4 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 almond flour, cocoa powder, erythritol, baking powder, salt, and coffee powder.
3. In a separate bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Optionally, fold in sugar-free chocolate chips for added chocolatey goodness.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18–22 minutes, or until a toothpick comes out clean.
8. Let the muffins cool before serving.

These mocha coffee muffins are the perfect morning treat, offering a bold coffee flavor with a hint of chocolate. They’re an excellent low-carb way to start your day while satisfying your sweet and coffee cravings. Store in an airtight container for up to 5 days or freeze for later.

Note: More recipes are coming soon!