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
- 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
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.
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