Keto Gluten-Free Blackberry Muffins recipe that’s low in carbs, grain-free, and absolutely delicious. Perfect for breakfast, snacks, or meal prep!
🕒 Prep Time: 10 minutes
🕒 Cook Time: 25 minutes
🍽 Servings: 9 muffins
🥄 Net Carbs: ~4g per muffin (depending on berries and sweetener used)
✅ Ingredients:
Dry Ingredients:
1 ½ cups almond flour (finely blanched)
2 tbsp coconut flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ tsp cinnamon (optional but delicious)
Wet Ingredients:
2 large eggs
¼ cup unsweetened almond milk (or other low-carb milk)
⅓ cup granulated keto sweetener (e.g. erythritol, monk fruit, allulose)
¼ cup melted butter or coconut oil
1 tsp vanilla extract
Add-ins:
¾ cup fresh blackberries (can use frozen, but thaw and drain first)
Tip: Cut larger berries in half to distribute better.
👩🍳 Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with 9 paper liners or grease well with coconut oil or butter.
Mix Dry Ingredients:
In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
Mix Wet Ingredients:
In a separate bowl, whisk the eggs, then add almond milk, sweetener, melted butter (or coconut oil), and vanilla. Mix until smooth.
Combine:
Pour the wet ingredients into the dry ingredients. Stir just until combined—don’t overmix.
Fold in Blackberries:
Gently fold in the blackberries, being careful not to break them up too much (especially if using thawed frozen ones).
Fill Muffin Cups:
Divide batter evenly between the 9 muffin cups. The batter will be thick—use a spoon or scoop to distribute evenly.
Bake:
Bake for 22–26 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Cool:
Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
🧊 Storage:
Fridge: Store in an airtight container up to 5–6 days.
Freezer: Freeze in a zip-top bag for up to 2 months. Reheat gently in microwave or oven.
🔄 Substitutions:
Dairy-Free? Use coconut oil or vegan butter instead of regular butter.
Nut-Free? Try sunflower seed flour instead of almond flour (same ratio), though flavor will change.
Sweetener Options: Erythritol, monk fruit, allulose, or stevia blends work well. Adjust to taste.
🍓 Optional Variations:
Add lemon zest for a lemon blackberry muffin vibe.
Sprinkle with a keto-friendly crumble topping (almond flour + butter + sweetener) before baking.
Sub blackberries with raspberries or blueberries for a different twist.
