The Most Versatile KETO Muffin Recipe!

Goodbye Summer!

With Fall coming in next week, that means one major thing for me. It’s officially BAKING season! The weather might not be cooperating yet, but I’ve had my oven going on Sunday mornings for the last few weeks – baking goodies for the week ahead. It’s just that what I’m baking this year, is slightly different than it was last fall. Now, it’s all about finding low-carb and gluten-free options to satisfy our family’s sweet tooth. Sweet Teeth? I don’t know.

That being said, I’ve tried a BUNCH of recipes. I was trying to find the most versatile, Keto-friendly muffin recipe that I could use different ways – stirring in different ingredients or adding different toppings so that each week we could have something new. After some tweaking, this has been my favorite so far. It’s just a super simple, basic muffin batter that has endless possibilities!

Here’s my take on it:

Easy-Peasy Plain Muffin Batter

Servings: 12

Ingredients

2 Tbsp Softened Butter
½ C Sweetener of Choice
4 Large Eggs
1 Tsp Vanilla Extract
½ C Unsweetened Almond Milk
1 ½ C Almond Flour
1 Tsp Baking Powder
Pinch of Salt

Instructions

Whip the butter and sweetener together with a mixer (or in a food processor, which is what I use.) To this, add the eggs, vanilla, and almond milk. Mix. In a separate bowl, combine the Almond flour, baking powder and salt. Add the dry ingredients to the wet and mix well. I find it best to let the batter sit for about 10-15 mins to thicken up at this point. (Usually while I am preparing some other ingredient to mix in.)

At this point, you can add in so many things – ¾ cup of Chocolate chips, berries, nuts, you name it! You can also top these muffins with just about anything you like. Pour batter into 12 lined muffin cups. Bake @ 350 degrees for 20-25 mins.

Scroll down for some of my ideas for add-ins!

This recipe (plain, with no add-ins) makes 12 muffins and is approximately 125 calories per serving (one muffin), 4g total carbs, 11g fat, and 5g protein.  There is about 2g of Fiber per muffin, which makes these 2g net carbs each.

**The nutritional facts mentioned in this article are approximate, and were based on the most accurate information I could find online and may vary. Always double-check your own ingredients.

These are cinnamon roll muffins! For these, I just add 1-2 teaspoons of cinnamon to the batter. Once they have baked and cooled, I make an easy icing to drizzle on by blending 2 tbsp softened cream cheese, 2 tbsp heavy cream and 2 tbsp powdered sweetener. The kids love these!
I call these Strawberry Fiber muffins. For these, I add in a few tablespoons of ground flax seed, chia seeds and 3/4 C of sliced strawberries.
These are Coffee Cake muffins and they are my absolute favorite! For these, I just use the basic batter with cinnamon added. Then before baking, I make a topping to sprinkle over the tops by blending in my food processor: 1/2 C Almond Flour, 2 Tbsp Coconut Flour, 1/4 C Sweetener, 2 Tsp Cinnamon and 1/4 C Butter. The tops on these come out crunchy, munchy and so yummy!
These are Chocolate Chip Muffins. All I did for these was stir in 3/4 C Lily’s Brand Chocolate Chips and they were GREAT!. Chopped nuts are delicious in these as well. However, as you can see – My chocolate chips sunk to the bottom! This is a problem I have regularly with flour-less baking. If you know of a solution for this, let me know in the comments!

Happy Fall, Y’all! Thanks for reading!

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