Meet Mark

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
Stay Connected
December 30, 2017

Keto Blueberry Muffins

By Worker Bee
25 Comments

PrimalThese 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

Ingredients

ingredients

  • 2 ½ cups finely ground almond flour (280 g)
  • ¼ teaspoon baking powder (1.25 g)
  • ½ teaspoon salt (2.5 g)
  • 1 egg
  • ¼ cup unsalted butter, melted and cooled to room temperature (60 g)
  • 3/4 cup heavy cream (180 ml)
  • 1/4 teaspoon almond extract (1.25 g)
  • 4 drops liquid stevia (or less)
  • ½ teaspoon baking soda (2.5 g)
  • ½ cup fresh, small blueberries (optional) (70 g)

Instructions

Primal

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.

Primal

Subscribe to the Newsletter

If you'd like to add an avatar to all of your comments click here!

Leave a Reply

25 Comments on "Keto Blueberry Muffins"

avatar

Sort by:   newest | oldest
Elizabeth
1 month 26 days ago

Definitely trying these! I try not to make too many Paleo or Keto “ treats” but on these cold snowy days it gets tempting. I’ll wait until I finish the dark chocolate dipped coconut cookies I just made (also totally Keto friendly)

Adrienne
1 month 25 days ago

Can you share your recipe for the cookies?

BChristine
BChristine
1 month 25 days ago

If one opts not to use the blueberries in the recipe “½ cup fresh, small blueberries (optional) (70 g)”, would the recipe then have a different name …. ?

Joanne
Joanne
1 month 25 days ago

Lol … the part I found funny too was the suggestion of how to keep them fresh for later … as if there’s going to be a ‘later’ for warm maybe-blueberry muffins 🙂

Brian
Brian
1 month 25 days ago

Macros?

Tammy
Tammy
1 month 25 days ago

How many carbs in muffin.
i

Andi
Andi
1 month 23 days ago

Was wondering that too. Anyone calculate the nutrients in this?

Andi
Andi
1 month 23 days ago

We figured the carbs out to be roughly 8g per muffin.
These are really good–hard to not eat them all!

Nick
Nick
1 month 20 days ago

With about 1/2 cup walnuts added I got 12 servings…Used this site to calculate and got 1.6 net carbs per muffin. I also used 3/4 cup unsweetened frozen blueberries.

https://www.verywell.com/recipe-nutrition-analyzer-4129594

papaya
papaya
1 month 25 days ago

anyone know a good substitute for cream for this recipe? I’m dairy-sensitive. Can handle butter but try to avoid heavy cream.

Aj k
1 month 24 days ago

Use coconut cream instead

papaya
papaya
1 month 24 days ago

Ah great idea, that will be delicious, thank you!

David
David
1 month 22 days ago

Do you substitute the coconut cream for heavy cream 1 to 1 (3/4 cup for 3/4 cup)? Thanks.

Andi
Andi
1 month 23 days ago

Full fat coconut milk instead?

Adrienne
1 month 25 days ago

Can you use coconut flour instead?

Shary
Shary
1 month 25 days ago

I love blueberries, and these do sound as good as they look. Still, I find it a better idea, at least for myself, to avoid the mindset of “needing” a repertoire of substitute treats. As a former sugar addict, I have long since shifted my preferences to other foods. My idea of a treat is more along the lines of a glass of unsweetened iced tea with a slice of lemon or a really good steak dinner. I suspect the attitude adjustment is one reason why a Paleo diet has worked so well for me.

Shaney
1 month 24 days ago

Just tried these, made them without stevia as I’m trying to get my tastebuds used to less sweetness, and they were AWESOME with a nice pat of butter on them. MMMmmm…. One month into Primal eating/lifestyle (after a previous attempt about a year ago which didn’t even last a month) and loving it this time, noticing some cool physical changes, but realized over Christmas celebrations that I really missed having some type of baked goods as the occasional special treat. Experimenting with recipes now so I can make this a true life-long change this time!

NaturalGirl
NaturalGirl
1 month 23 days ago

Yummy. Sounds good with some hot tea.

David
David
1 month 23 days ago

I made these with my kids on New Year’s Eve. I let my four-year-old put in the Stevia, and instead of 4 drops, she put in probably 30. Oops. 🙂

But they are yummy nonetheless (if a little too sweet), and the time spent together was priceless.

Cheryl
1 month 16 days ago

Does anyone know the calorie and nutrition breakdown of one of these muffins. They are so tasty!

kent
kent
1 month 7 days ago

Yes – It would be really helpful if in the future MDA could include nutritional analysis for their recipes.

Sara
Sara
1 month 7 days ago

I would like to know this too.

Karen Dorsett
24 days 19 hours ago

saw this recipe on Instagram and immediately made them! I swapped out almond extract for vanilla and added lemon zest as well as 1Tbs lemon juice. Also used coconut milk creamer instead of heavy cream (allergic) and they turned out great!

Mercuria
15 days 19 hours ago

As soon as I read the recipe, I thought, “Mmmm, sounds good, but needs lemon!”

Joanne
9 days 1 hour ago

How many carbs are your Blueberry Muffins?

wpDiscuz