Decadent keto almond butter muffins bake blanched almond flour and creamy almond butter into moist, fluffy treats with just 3g of net carbs. Powdered erythritol keeps them perfectly sweet without the sugar. Six simple muffins come out of a 350°F / 175°C oven ready for breakfast on the go.
Say goodbye to bland, boring diet food and hello to the most decadent, moist, and fluffy almond flour muffins you’ll ever taste! Packed with rich almond butter flavor and perfectly sweetened, these keto-friendly treats are the ultimate guilt-free indulgence. Whether you need a quick breakfast on the go or a satisfying afternoon snack, this simple recipe is about to become your new favorite.
Ingredients
• 1 cup / 112g (4 oz) blanched almond flour
• 1/2 cup / 96g (3.39 oz) powdered erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 3/4 cup / 192g (6.8 oz) creamy almond butter, slightly warmed
• 3/4 cup / 180ml unsweetened almond milk, room temperature
• 2 large eggs, room temperature
Instructions
1. Directions
2. Preheat your oven to 350°F (175°C) and line a muffin tin with 6 paper liners.
3. In a large mixing bowl, whisk together the almond flour, powdered erythritol, baking powder, and salt until well combined and free of lumps.
4. In a separate medium bowl, whisk the slightly warmed almond butter, room temperature almond milk, and eggs until smooth.
5. Pour the wet into the bowl with the dry . Mix with a spatula until just combined—be careful not to overmix.
6. Divide the batter evenly among the prepared muffin cups. Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for 10 minutes before carefully transferring them to a wire rack to cool completely.
Nutritional Information
• Nutrition Information
• Serving Size: 1 muffin | Calories: 135 | Fat: 11g (0.39 oz) | Protein: 6g (0.21 oz) | Net Carbs: 3g (0.11 oz)
Pro Tips
• Pro-Tips for Perfect Muffins
• Use room temperature eggs and almond milk. This helps the combine smoothly for a better, more even texture.
• Be careful not to overmix the batter. Mix just until no dry streaks remain to ensure a tender, not tough, muffin.
• Gently warming the almond butter makes it much easier to whisk into the other wet , preventing lumps.
• Allow the muffins to cool completely before enjoying. Almond flour baked goods are delicate when hot and firm up as they cool, improving their structure and flavor.
FAQ
Q: Can I use a different sweetener in these almond flour muffins
A: Yes, you can substitute powdered erythritol with another powdered keto-friendly sweetener like monk fruit or allulose in a 1:1 ratio. Using a granular sweetener may result in a slightly grittier texture.
Q: How should I store these keto muffins
A: Store the almond flour muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze them for up to 3 months.
Q: Can I add mix-ins like chocolate chips or berries
A: Absolutely! Feel free to fold in about 1/2 cup (480 ml) of sugar-free chocolate chips, chopped nuts, or low-carb berries like raspberries or blueberries into the batter before baking for extra flavor and texture.
Q: Why are my almond flour muffins crumbly
A: Almond flour baked goods can be delicate. To prevent crumbly muffins, ensure you use room temperature ingredients, do not overmix the batter, and allow the muffins to cool completely on a wire rack. They firm up significantly as they cool.
Pro Tips
- Use room temperature eggs and almond milk, and warm the almond butter slightly before whisking. Warm, room-temperature ingredients combine smoothly and prevent lumps in the batter.
- Mix the wet and dry ingredients only until no dry streaks remain. Overmixed batter makes the muffins tough instead of tender.
- Let the muffins cool in the pan for 10 minutes, then finish on a wire rack until completely cool. Almond flour baked goods are delicate when hot and firm up significantly as they cool.
- Powdered sweeteners work best here: swap the erythritol for powdered monk fruit or allulose 1:1. A granular sweetener leaves the crumb slightly gritty.
- Fold in about 1/2 cup of sugar-free chocolate chips, chopped nuts, or low-carb berries like raspberries or blueberries for extra flavor and texture.
Frequently Asked Questions
Can I use a different sweetener in these almond butter muffins?
Yes, powdered monk fruit or allulose substitutes 1:1 for the powdered erythritol. Stick with powdered rather than granular sweeteners to keep the crumb smooth.
How should I store keto almond butter muffins?
Keep them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well for up to 3 months.
Why are my almond flour muffins crumbly?
Almond flour muffins are delicate when warm. Use room temperature ingredients, avoid overmixing, and let the muffins cool completely so they firm up before you handle them.
Can I add mix-ins like chocolate chips or berries?
Absolutely, fold about 1/2 cup of sugar-free chocolate chips, chopped nuts, or low-carb berries into the batter before baking. Each muffin still lands around 135 calories with 3g of net carbs.
Recipe card below.
More Recipes You’ll Love
Decadent Keto Almond Butter Muffins
Ingredients
Method
- Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with 6 paper liners.
- In a large mixing bowl, whisk together the almond flour, powdered erythritol, baking powder, and salt until well combined and free of lumps.
- In a separate medium bowl, whisk the slightly warmed almond butter, room temperature almond milk, and eggs until smooth.
- Pour the wet into the bowl with the dry .
- Mix with a spatula until just combined—be careful not to overmix.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 10 minutes before carefully transferring them to a wire rack to cool completely.
