Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
These keto-friendly muffins are hands-down one the best gluten-free, low-carb muffins out there. Even with only a trace of sugar per serving (sweetened with stevia), these muffins really taste like a treat worth getting out of bed for. They’re fluffy and moist with a smooth cake-like texture, proving once and for all that you don’t need white flour, sugar, or a long list of not-so-natural ingredients to make a genuinely delicious muffin.
The main ingredient list is short: almond flour, egg, butter and whipping cream, plus the necessary salt, baking soda and baking powder. A little almond extract and liquid stevia add flavor and sweetness, but honestly, you can omit sweetener entirely and the muffins still turn out great—especially, if fresh blueberries are added.
This keto muffin recipe can be used as a base for whatever type of muffin you crave. Use vanilla or another extract for flavor, add cinnamon, use a different type of fruit…heck, turn these muffins totally savory by adding little bits of bacon. Now that’s an idea worth heading back into the kitchen to try…
Servings: 9 muffins
Time in the Kitchen: 30 minutes
Heat your oven to 375 °F/190 ºC and line a muffin pan with 9 liners, or use a silicone muffin pan.
Whisk together almond flour, baking powder and salt.
In a large bowl, whisk together butter, heavy cream, egg, almond extract, stevia and baking soda until smooth.
Combine the almond flour mixture with the bowl of wet ingredients, stirring gently to combine. The batter will be thick.
Spoon the batter into the muffin tin, filling the cups almost to the top (this recipe makes 9 muffins).
Bake until the muffins are lightly browned on top and a toothpick inserted into a muffin comes out clean, about 16 minutes. Allow muffins cool for 10 minutes in the pan before eating.
For optimal freshness, store these keto muffins in the refrigerator.