Keto Blueberry Muffins
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Introduction
These Keto Blueberry Muffins are soft, moist, and delicious! We have transformed the classic blueberry muffin into the perfect keto treat.
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Keto Blueberry Muffins
Light, fluffy, and moist – if a blueberry muffin can’t be described with those three words, it’s probably not worth having. Fortunately, these muffins have all three of these key qualities.
Blueberry muffins are a classic, and it’s easy to see why. They are easy to make, and even easier to enjoy! They make for a great on-the-go breakfast, they compliment a hot cup of coffee nicely, and they make for a delicious dessert! There is a reason that not much needs to be said about the legendary blueberry muffin.
How To Cut Carbs In Blueberries
Blueberries are super healthy and delicious, but the carbs that they contain can really start to add up if you aren’t careful. If you are really trying to watch your carbs, you may want to consider replacing or substituting the blueberries in these muffins with some ChocZero Blueberry Honest Syrup. ChocZero’s Honest Syrups are delicious, low in carbs, clean ingredients with no sugar alcohols, and are very keto-friendly. If you want to reduce the amount of carbs in these Keto Blueberry Muffins, consider reducing the amount of blueberries you add to the mix, and instead add in two tablespoons of this delicious blueberry flavored syrup!
ChocZero makes great products! Not only do they have this delicious Blueberry flavored syrup, but they also have a number of delicious keto-friendly products. If you are looking for keto-friendly chocolates or syrups, ChocZero has the goods! Use our code “BUTTERTOGETHERKITCHEN” at checkout on their site to save 10% off your entire purchase.
How To Make Keto Blueberry Muffins
Helpful Keto Ingredients For Recipe:
Nutrition (per muffin) Makes 12 muffins
You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.
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Enjoy!
Other Recipes You Might Enjoy:
Oven Baked Keto Pancakes
Ingredients
All Ingredients
- ½ cup almond milk, unsweetened
- 3x large egg
- 1 tsp vanilla extract
- 1 ¼ cups almond flour
- ¼ cup lakanto classic monkfruit sweetener
- 2 tsp baking powder
- ½ tsp xanthan gum
- ¼ cup coconut oil, or avocado oil
- A pinch of salt
- ¾ cup blueberries, or substitute 2 tbsp ChocZero Blueberry Syrup
Nutrition Facts
12 servings per recipe| Per Serving 140 | Per Recipe 1690 | |||
| ½ serving of almond milk, unsweetened (½ cup) @ 30 each | 1.25 | 15 | ||
| 3 servings of large egg (3 x) @ 60 each | 15 | 180 | ||
| 1 serving of vanilla extract (1 tsp) @ 12 each | 1 | 12 | ||
| 10 servings of almond flour (1 ¼ cups) @ 90 each | 75 | 900 | ||
| ⅙ serving of xanthan gum (½ tsp) @ 5 each | 0.07 | 0.83 | ||
| 4 servings of coconut oil (¼ cup) @ 130 each | 43.33 | 520 | ||
| ¾ serving of blueberries (¾ cup) @ 84 each | 5.25 | 63 | ||
| 12g | 16% | 150g | 192% | |
| ½ serving of almond milk, unsweetened (½ cup) @ 2.5 g each | 0.1 g | 1.25 g | ||
| 3 servings of large egg (3 x) @ 4 g each | 1 g | 12 g | ||
| 10 servings of almond flour (1 ¼ cups) @ 8 g each | 6.67 g | 80 g | ||
| 4 servings of coconut oil (¼ cup) @ 14 g each | 4.67 g | 56 g | ||
| ¾ serving of blueberries (¾ cup) @ 0.5 g each | 0.03 g | 0.38 g | ||
| 5g | 26% | 61g | 307% | |
| 3 servings of large egg (3 x) @ 1.5 g each | 0.38 g | 4.5 g | ||
| 10 servings of almond flour (1 ¼ cups) @ 0.5 g each | 0.42 g | 5 g | ||
| 4 servings of coconut oil (¼ cup) @ 13 g each | 4.33 g | 52 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 53mg | 18% | 630mg | 210% | |
| 3 servings of large egg (3 x) @ 210 mg each | 52.5 mg | 630 mg | ||
| 130mg | 6% | 1580mg | 69% | |
| ½ serving of almond milk, unsweetened (½ cup) @ 170 mg each | 7.08 mg | 85 mg | ||
| 3 servings of large egg (3 x) @ 70 mg each | 17.5 mg | 210 mg | ||
| 1 serving of vanilla extract (1 tsp) @ 0.4 mg each | 0.03 mg | 0.4 mg | ||
| 8 servings of baking powder (2 tsp) @ 160 mg each | 106.67 mg | 1280 mg | ||
| ⅙ serving of xanthan gum (½ tsp) @ 10 mg each | 0.14 mg | 1.67 mg | ||
| ¾ serving of blueberries (¾ cup) @ 1 mg each | 0.06 mg | 0.75 mg | ||
| 8g | 3% | 99g | 36% | |
| ½ serving of almond milk, unsweetened (½ cup) @ 1 g each | 0.04 g | 0.5 g | ||
| 3 servings of large egg (3 x) @ 0.99 g each | 0.25 g | 2.97 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.04 g | 0.5 g | ||
| 10 servings of almond flour (1 ¼ cups) @ 3 g each | 2.5 g | 30 g | ||
| 6 servings of lakanto classic monkfruit sweetener (¼ cup) @ 8 g each | 4 g | 48 g | ||
| ⅙ serving of xanthan gum (½ tsp) @ 7 g each | 0.1 g | 1.17 g | ||
| ¾ serving of blueberries (¾ cup) @ 21.5 g each | 1.34 g | 16.13 g | ||
| 1g | 4% | 14g | 50% | |
| 10 servings of almond flour (1 ¼ cups) @ 1 g each | 0.83 g | 10 g | ||
| ⅙ serving of xanthan gum (½ tsp) @ 7 g each | 0.1 g | 1.17 g | ||
| ¾ serving of blueberries (¾ cup) @ 3.6 g each | 0.23 g | 2.7 g | ||
| 2g | 22g | |||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.04 g | 0.5 g | ||
| 10 servings of almond flour (1 ¼ cups) @ 1 g each | 0.83 g | 10 g | ||
| ¾ serving of blueberries (¾ cup) @ 14.7 g each | 0.92 g | 11.02 g | ||
| 4g | 48g | |||
| 6 servings of lakanto classic monkfruit sweetener (¼ cup) @ 8 g each | 4 g | 48 g | ||
| 3g | 37g | |||
| ½ serving of almond milk, unsweetened (½ cup) @ 1 g each | 0.04 g | 0.5 g | ||
| 3 servings of large egg (3 x) @ 0.99 g each | 0.25 g | 2.97 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.04 g | 0.5 g | ||
| 10 servings of almond flour (1 ¼ cups) @ 2 g each | 1.67 g | 20 g | ||
| ¾ serving of blueberries (¾ cup) @ 17.9 g each | 1.12 g | 13.43 g | ||
| 4g | 8% | 49g | 99% | |
| ½ serving of almond milk, unsweetened (½ cup) @ 1 g each | 0.04 g | 0.5 g | ||
| 3 servings of large egg (3 x) @ 6 g each | 1.5 g | 18 g | ||
| 10 servings of almond flour (1 ¼ cups) @ 3 g each | 2.5 g | 30 g | ||
| ¾ serving of blueberries (¾ cup) @ 1.1 g each | 0.07 g | 0.83 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Start by beating your almond milk, eggs, and vanilla together.
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Add in remaining ingredients (except blueberries). Beat with hand mixer until well blended.
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Add in blueberries and stir by hand.
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Place cupcake liners in cupcake pan and fill 3/4 of the way full.
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Bake at 425 degrees for 15 minutes, or until baked through.
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Let cool. Enjoy!
Correction — August 23, 2026: The article's nutrition figures were out of date. Per-serving calories, fat, fiber, protein, and net carbs now come from the Nutrition Facts panel with the recipe, calculated from its ingredient list.
