Keto Blueberry Muffins
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Introduction
Soft, moist keto blueberry muffins on almond flour, with real blueberries in them rather than syrup.
Light, fluffy, and moist — if a blueberry muffin can’t be described with those three words, it probably isn’t worth having. That is the whole brief, and it is the one this recipe is trying to meet on almond flour instead of wheat.
The rest of why blueberry muffins are a classic needs no argument from us. They are breakfast on the way out the door, they go with a cup of coffee, and a batch of twelve leaves enough of them around to turn up again as dessert. What there is to decide here is the fruit, so that is where this starts.
About The Blueberries
Three quarters of a cup of blueberries goes into twelve muffins. The Nutrition Facts panel with the recipe has the per-muffin breakdown, berries included.
If you want fewer, you can use fewer — the base batter stays exactly as written. What you lose is the pockets of fruit, which is most of the reason for making a blueberry muffin, so it is a trade rather than a free saving.
People sometimes ask about replacing them with a sugar-free blueberry syrup, such as a ChocZero Honest Syrup. There is no amount we can recommend for it, so treat syrup in place of the fruit as an unverified variation of your own rather than a swap this recipe stands behind.
Helpful Keto Ingredients For Recipe:
- Almond flour — the only flour in these muffins, a cup and a quarter of it.
- Xanthan gum — half a teaspoon holds the almond-flour crumb together, since there is no gluten to do it.
- Lakanto Classic monk fruit sweetener — the sweetener this recipe is written with.
You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.
Keto Blueberry Muffins
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
Nutrition Facts
12 servings per recipe| Per Serving 140 | Per Recipe 1690 | |||
| ½ cup of almond milk, unsweetened | 1.25 | 15 | ||
| 3x large egg | 15 | 180 | ||
| 1 tsp of vanilla extract | 1 | 12 | ||
| 1 ¼ cups of almond flour | 75 | 900 | ||
| ½ tsp of xanthan gum | 0.07 | 0.83 | ||
| ¼ cup of coconut oil | 43.33 | 520 | ||
| ¾ cup of blueberries | 5.25 | 63 | ||
| 12g | 16% | 150g | 192% | |
| ½ cup of almond milk, unsweetened | 0.1 g | 1.25 g | ||
| 3x large egg | 1 g | 12 g | ||
| 1 ¼ cups of almond flour | 6.67 g | 80 g | ||
| ¼ cup of coconut oil | 4.67 g | 56 g | ||
| ¾ cup of blueberries | 0.03 g | 0.38 g | ||
| 5g | 26% | 61g | 307% | |
| 3x large egg | 0.38 g | 4.5 g | ||
| 1 ¼ cups of almond flour | 0.42 g | 5 g | ||
| ¼ cup of coconut oil | 4.33 g | 52 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 53mg | 18% | 630mg | 210% | |
| 3x large egg | 52.5 mg | 630 mg | ||
| 130mg | 6% | 1580mg | 69% | |
| ½ cup of almond milk, unsweetened | 7.08 mg | 85 mg | ||
| 3x large egg | 17.5 mg | 210 mg | ||
| 1 tsp of vanilla extract | 0.03 mg | 0.4 mg | ||
| 2 tsp of baking powder | 106.67 mg | 1280 mg | ||
| ½ tsp of xanthan gum | 0.14 mg | 1.67 mg | ||
| ¾ cup of blueberries | 0.06 mg | 0.75 mg | ||
| 8g | 3% | 99g | 36% | |
| ½ cup of almond milk, unsweetened | 0.04 g | 0.5 g | ||
| 3x large egg | 0.25 g | 2.97 g | ||
| 1 tsp of vanilla extract | 0.04 g | 0.5 g | ||
| 1 ¼ cups of almond flour | 2.5 g | 30 g | ||
| ¼ cup of lakanto classic monkfruit sweetener | 4 g | 48 g | ||
| ½ tsp of xanthan gum | 0.1 g | 1.17 g | ||
| ¾ cup of blueberries | 1.34 g | 16.13 g | ||
| 1g | 4% | 14g | 50% | |
| 1 ¼ cups of almond flour | 0.83 g | 10 g | ||
| ½ tsp of xanthan gum | 0.1 g | 1.17 g | ||
| ¾ cup of blueberries | 0.23 g | 2.7 g | ||
| 2g | 22g | |||
| 1 tsp of vanilla extract | 0.04 g | 0.5 g | ||
| 1 ¼ cups of almond flour | 0.83 g | 10 g | ||
| ¾ cup of blueberries | 0.92 g | 11.02 g | ||
| 4g | 48g | |||
| ¼ cup of lakanto classic monkfruit sweetener | 4 g | 48 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 3g | 37g | |||
| ½ cup of almond milk, unsweetened | 0.04 g | 0.5 g | ||
| 3x large egg | 0.25 g | 2.97 g | ||
| 1 tsp of vanilla extract | 0.04 g | 0.5 g | ||
| 1 ¼ cups of almond flour | 1.67 g | 20 g | ||
| ¾ cup of blueberries | 1.12 g | 13.43 g | ||
| 4g | 8% | 49g | 99% | |
| ½ cup of almond milk, unsweetened | 0.04 g | 0.5 g | ||
| 3x large egg | 1.5 g | 18 g | ||
| 1 ¼ cups of almond flour | 2.5 g | 30 g | ||
| ¾ cup of blueberries | 0.07 g | 0.83 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them 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.
They are done when the tops have domed and set, a skewer pushed into the middle of one comes out clean of batter, and the edges have started to pull away from the liners. Blueberries hold moisture, so a skewer that comes out purple from a berry is not the same as one that comes out wet with batter.
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Let cool. Enjoy!
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Correction — September 27, 2026: The blueberries are the recipe as written. We removed a syrup substitution that gave one amount in the article and a different one on the recipe card.
