Keto Blueberry Muffins

These Keto Blueberry Muffins are made with simple gluten free ingredients and bake up soft, moist and are easy to make. They're perfect for spring, summer or anytime you're craving a sugar free, keto and paleo snack!

Course Breakfast
Cuisine American
Keyword blueberry lemon muffins, blueberry muffins, keto muffins, low carb muffins
Prep Time 10 minutes
Cook Time 18 minutes
Servings 6 muffins
Calories 208 kcal
Author Kelly


  • 1 1/2 cups super fine almond flour
  • 1/3 cup granulated monk fruit sweetener or preferred low carb sweetener
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 tsp lemon zest
  • 3 tablespoons ghee OR coconut oil melted (can also sub with butter if not paleo)
  • 2 tablespoons unsweetened almond milk (can also sub with heavy cream if not paleo)
  • 2 large eggs room temperature
  • 2 teaspoons lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup blueberries fresh is best but frozen unthawed would work as well
  • golden monk fruit sweetener optional for topping
  • coconut flakes optional for topping


  1. Preheat oven to 350 F. Line a muffin pan with 6 silicone or parchment paper liners. Lightly grease liners with nonstick cooking spray to ensure no sticking.
  2. In a large mixing bowl, add the almond flour, monk fruit sweetener, baking powder, baking soda, salt, cinnamon and lemon zest. Whisk until combined.
  3. Add the melted ghee, almond milk, eggs, lemon juice and vanilla extra and stir until just incorporated. Gently fold in the blueberries.

  4. Fill each muffin cup 3/4 full. Sprinkle with a little bit of golden monk fruit and coconut flakes, if using. Bake until toothpick comes out clean, about 17-19 minutes.
Nutrition Facts
Keto Blueberry Muffins
Amount Per Serving (1 muffin)
Calories 208 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Sugars 2g
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.