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Pan of [keto] blueberry muffins

Killer Keto Blueberry Muffins


If you’re struggling to come up with quick and easy ketogenic breakfast recipes, you’ll be happy to hear these low-carb blueberry muffins are just that. Plus, they stay moist for days!





  1. Preheat oven to 350°F. 
  2. Place almond flour, sweetener, baking powder, and salt in a large mixing bowl. Stir until well combined.
  3. Add heavy cream and beaten eggs to the bowl. Stir together until wet and evenly combined. Place mix in refrigerator while prepping the muffin tin.
  4. Prepare a muffin tin with 10 fitted liners (24 for mini muffins) or grease the tin with butter.
  5. Gently fold in blueberries until well-distributed within the batter.
  6. Divide the batter among the muffin liners, filling each to the top.*
  7. Bake at 350°F until the tops are golden, about 20 minutes (15 for mini muffins).
  8. Enjoy hot with a dab of butter. 


Option to swap coconut flour for almond flour. Keep in mind muffins made with coconut flour will be less fluffy.

Dairy-free option: swap heavy whipping cream with full-fat coconut milk.

Using frozen blueberries will water down the mix and alter the consistency of your muffins.

Be sure to use a granular sweetener such as erythritol or monk fruit. Using liquid or powdered will alter the flavor and texture of the muffins.

Keto muffins don’t rise much; you can fill the batter to the brim.

  • Prep Time: 15 Min
  • Cook Time: 20 Min
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Keto


  • Serving Size: 1 Muffin
  • Calories: 152
  • Sugar: 4g
  • Fat: 13g
  • Carbohydrates: 10g
  • Fiber: 5g
  • Protein: 4g

Keywords: keto recipes, breakfast, sweets, diet, muffins, almond flour, easy, low carb, gluten free

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