How About Keto Muffins for Breakfast?
Only 1 Net Carb Per Keto Muffin!!
Coming up with on-the-go breakfast ideas for your keto diet can be a bit of a challenge.
Especially if you're like my husband who just loves muffins and breads for breakfast.
This is where these delicious and healthy keto muffins come in.
Bake 'em up and freeze for an easy to grab keto breakfast or snack!
84% Fat ~ 4% Net Carb ~ 11% Protein
Keto Muffins Recipe
- Preheat oven to 325 degrees
- Prepare muffin or mini muffin pan with liners or by liberally greasing with butter or coconut oil.
- Mix in ¼ cup coconut flour until combined. Allow this mixture to sit for a few minutes.
- Mix into the main mixture.
- For Mini-Muffins: Bake at 325 degrees for 18-20 minutes or until toothpick inserted in center comes out clean
- For Muffins: Bake at 325 degrees for 20-25 minutes or until toothpick inserted in center comes out clean.
The Perfect Keto Muffins
Getting these keto muffins ‘just right' was a bit of a challenge.
Instead, I use a combination of baking soda and cream of tartar.
I tried these originally with almond flour and they were wet and soggy and didn't hold well.
When I moved to coconut flour (like my cupcake recipes) I had better luck.
I don't recommend substituting any other flour for the coconut flour here.
What Substitutions Will Work?
Keto Sweetener Substitutions
If you haven't already tried Bocha Sweet, I highly recommend you do.
It's a superfood alternative sweetener made from a Japanese pumpkin called the Kabocha pumpkin.
Most alternative sweeteners will work in this recipe. You can use Monk Fruit Sweetener, Xylitol or a blend like Swerve.
What is your favorite Keto Sweetener? Comment below and let me know!
Get The Ingredients Used In Keto Muffins!
- Bocha Sweet (Seriously, you need this!)
- Pure Vanilla Extract
- Pure Almond Extract
- Superfine Almond Flour
- Coconut Flour (this will last a long time!)
- Xanthan Gum
- Cream of Tartar
- Muffin Liners (I love these)
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How To Make Homemade Keto Muffins
Yield 14 muffins or 36 mini muffins
- 4 eggs
- 1/4 cup olive oil
- 1/2 cup heavy whipping cream
- 1/4 cup water
- ½ c Bocha Sweet -or- 20-30 drops liquid stevia
- 1 ½ tsp Pure Vanilla Extract
- ½ tsp almond extract
- 1/2 cup (112g) blanched superfine almond flour
- 1/4 cup (120g) coconut flour
- 1/4 tsp xanthan gum
- 1/2 tsp baking soda
- ¼ tsp cream of tartar
- ¼ tsp salt
Preheat oven to 325 degrees
Prepare muffin or mini muffin pan with liners or by liberally greasing with butter or coconut oil.
Mix in ¼ cup coconut flour until combined. Allow this mixture to sit for a few minutes.
Mix into the main mixture.
For Mini-Muffins: Bake at 325 degrees for 18-20 minutes or until toothpick inserted in center comes out clean
For Muffins: Bake at 325 degrees for 20-25 minutes or until toothpick inserted in center comes out clean.
Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.
When she isn't creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!