These Keto almond flour blackberry muffins are super moist and quick to prepare. This low-carb blackberry muffin recipe is sugar-free, dairy-free, and gluten-free. It's Paleo-friendly, too!
Let's make some Keto Blackberry Muffins!
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These are seriously fantastic. It’s really hard not to eat the entire batch all at once. I even love them cold right from the fridge. So glad I found this recipe. I made no changes and it was perfect!!
April
❤️ Why you'll love this blackberry muffin recipe
- If you're on a low-carb or paleo diet, you may feel like you're missing things like bread, muffins, loaves or cookies. Following a diet without grains can be challenging, but luckily there are lots of options available to make your favourite foods without resorting to using grains. These Ultra Moist Keto Blackberry Muffins may fill that gap for you.
- Do they have the same texture as a muffin made with all-purpose flour and sugar? No, of course not. But for me and for many of my readers, they're a good substitute.
- They're tender, moist muffins made with no gluten, no dairy, and no sugar!
And once you make this low-carb muffin recipe, you might also like to make this easy Keto Blackberry Bread. It's a similar recipe that's just as tasty!
The blackberry bushes in our area are loaded with fruit every year. I pick several buckets full, freeze them on trays, then transferred them to small 1-cup bags to use for muffins, breakfast bars, loaves, sauces, dressings, and smoothies throughout the year.
And now they're readily available either fresh or frozen in supermarkets. While it's always best if you can pick your own wild blackberries, it's great to be able to buy them year-round, too.
🛒Ingredients
- finely ground blanched almond flour sifted, then measured
- granulated 0-calorie sweetener like Monkfruit. Use coconut sugar for the Paleo diet
- gluten-free baking powder
- Pink Himalayan salt
- coconut oil or butter, melted and cooled
- any plant-based milk of your choice, unsweetened
- eggs at room temperature
- pure vanilla extract
- fresh or frozen blackberries, or other berries
🥄Instructions
These almond flour blackberry muffins are quick and easy to make. You'll find detailed instructions in the recipe card at the end of this post.
You'll need two bowls, one large and one small.
- First, you MUST sift the blanched, superfine almond flour. If you just scoop it from the bag, the muffins will be dry and heavy. Sift, then use a spoon to overfill a measuring cup, then level the top with a knife.
- Combine the SIFTED blanched almond flour, sweetener, baking powder and salt in the large bowl. Gently add the blackberries to the dry ingredients. Adding them to the dry ingredients helps to prevent them from sinking to the bottom of the muffins.
- Whisk eggs, coconut oil, almond milk and pure vanilla in another bowl, then combine with the dry ingredients and spoon into 9 or 10 lined muffin cups. Pop them in the oven and they'll be ready by the time you have your dishes cleaned up!
👍🏼 Helpful tips
Taste your blackberries first. Sometimes imported blackberries have very little flavour, especially in the middle of winter here in North America.
If you think they're lacking flavour, add a teaspoon or so of finely grated lemon zest, or a teaspoon of ground cinnamon to the dry ingredients. You may also want to increase the Monkfruit sweetener by a couple of tablespoons.
Make sure your eggs are at room temperature before combining them with melted and cooled butter or coconut oil, as it will harden if it comes in contact with cold eggs. To warm eggs quickly, put them in a bowl of warm water for 5 -10 minutes.
❓Reader's questions
As I mentioned in my post about Quick Sugar-Free Blackberry Chia Seed Jam, some nutritionists consider blackberries to be the new "superfood." Bursting with antioxidants, blackberries are rich in Vitamin C. They're also an excellent source of fiber and Vitamins K and A. Not only that, they may even promote brain health!
And with only 5 net carbs in 100 grams, blackberries are a good choice for a low-carb diet.
For Ketogenic recipes, I like to use Lacanto Monkfruit Sweetener with Erythritol (or Swerve). These 0-calorie sweeteners are granulated like sugar and can be used as a 1-to-1 replacement.
They're also available in Golden varieties (that are similar to brown sugar) and as confectioner's sugar. Both are 0-calorie, zero net carbs, non-GMO and non-glycemic (so they don't raise your blood sugar.) However, Swerve can leave a cooling aftertaste, so Lacanto Monkfruit is my favourite choice.
For Paleo recipes, I use honey, maple syrup or coconut sugar as erythritol is not permitted.
🔁 Possible Variations
No blackberries? No problem. You can use other berries in this keto recipe.
This low-carb muffin recipe works equally well with blueberries or raspberries, too! Or try these sugar-free Gluten-Free Cranberry Lemon Muffins. They're keto and paleo-friendly, too.
🥶How to store and freeze Keto almond flour muffins
To store: Muffins made from scratch may not last as long as store-bought muffins, as they have no preservatives. They will last at room temperature for a day or two, but after that, they are best stored in the fridge.
I line an airtight container with a piece of paper towel to absorb any extra moisture, place the completely cooled muffins on top of it, seal it, and store it in the fridge.
To freeze: These almond flour muffins freeze very well. Store them in an airtight container with a paper towel as described above and freeze for 3 - 4 months or more. Let them thaw at room temperature, or gently reheat them in the oven or microwave.
I hope you try this low-carb blackberry muffin recipe soon! They're moist, tender, and slightly sweet with a blackberry in every bite. One muffin totally satisfies you and will leave you feeling full.
When you make these almond flour blackberry muffins, please leave a comment and a star rating below. I love hearing when you've made one of my recipes! Subscribe to my newsletter and have new recipes delivered straight to your inbox.
📖 Recipe
Ultra Moist Keto Blackberry Muffins
Equipment
Ingredients
- 2.5 cups finely ground blanched almond flour, sifted, then measured
- ⅓ cup granulated 0-calorie sweetener, like Monkfruit. Use coconut sugar for paleo diet
- 1.5 teaspoon baking powder, gluten-free
- ¼ teaspoon Pink Himalayan salt
- ⅓ cup coconut oil or butter, melted
- ⅓ cup almond milk or other plant-based milk, unsweetened
- 3 large eggs
- ½ teaspoon pure vanilla extract
- ¾ cup blackberries, fresh or frozen, or other berries
Instructions
- Preheat oven to 350°F. Line a muffin pan with 9 or 10 parchment paper liners. The batter will stick to the pan without paper liners, even if you oil the pan.
- You MUST sift the blanched, superfine almond flour. If you just scoop it from the bag, the almond flour will be packed and the muffins will be dry and heavy. Sift, then use a spoon to overfill a measuring cup, then level the top with a knife.
- In a large bowl, combine the almond flour, erythritol, baking powder and salt. Add the blackberries and gently stir to coat. This prevents them from sinking to the bottom of the muffins when baking.
- In a smaller bowl, whisk the melted coconut oil or butter, almond milk, eggs and vanilla extract. Combine the wet ingredients with the dry ingredients.
- Spoon the batter into the muffin cups. Bake for 24 - 26 minutes or until a toothpick inserted comes out clean. Let cool in pan for 5 minutes, remove and carefully peel off paper liners, and allow to cool completely on a wire rack.
Charlene
Just as an FYI. I didn't sift the flour and the muffins turned out fluffy. I took a picture but not sure how to add here. Another trick, (from one baker to another) is to use room temperature eggs. If you forgot to take them out of the fridge you can sit them in a warm -- not hot -- bath for 5-10 minutes. I learned this from another baker. Charlene
Sonla
These are amazing! They are so light and tender. Thank you!
Sonla
Alexis
Is there a metric way of measurements?
Elaine
Hi Alexis, Apologies, the conversion tool in my recipe card produces odd calculations and doesn't distinguish between measurements that should be in grams or milliliters.
Tracey
A healthy option! I am picking from my thornless blackberries daily and this was a great recipe (the sifting of the flour was a bit more time consuming, but worth it. I used oat milk and they came out awesome! Next time I will make a double batch and freeze!
Elaine
Thanks so much Tracey! Happy to hear you liked it. I often freeze these muffins.
SHARON
Can swerve sugar be used instead of monkfruit
Flavour & Savour
Yes it can. Some people find that makes a slightly odd cooling sensation in their mouths, so I prefer to use Lacanto monkfruit, but Swerve will work just fine!
Margot
fabulous muffins!
Sandy
OOOO....adding raspberries. Good idea! Thanks for the response.
Flavour & Savour
You're welcome! Enjoy!
Sandy
These came out great. This is the first time I have made and eaten blackberry muffins and I'm glad I picked this recipe. I was going to be lazy and not sift the almond flour. After I read the whole page I did sift. I agree that was key to making them fluffy.
My blackberries were HUGE so I cut each one into four pieces and baked them in greased silicone cups in case they felt like sticking. No point making them if you can't get them out, right?
Here was my issue...and it could just be me...but I felt they were lacking in flavor. I was trying to figure out what to add to them for the next time. I'm not fond of lemon with fruit muffins like lemon blueberry. Tried it didn't like it. So all I came up with was more vanilla extract or cinnamon mixed in? Does anyone have any suggestions?
Flavour & Savour
Hi Sandy, Glad to hear these turned out well for you. Re: flavour--cinnamon often seems to help, as you suggested. You also might try using half blackberries and half raspberries, which often have a brighter flavour than store-bought blackberries. I've noticed when I've bought imported blackberries they just don't have as much flavour as summer wild berries. Hope this helps a little! Thanks for commenting.
April Clayton
These are seriously fantastic. It’s really hard not to eat the entire batch all at once. I even love them cold right from the fridge. So glad I found this recipe. I made no changes and it was perfect!!
Flavour & Savour
Thanks April! That's great to hear. I just made another batch of these yesterday! Thanks for commenting.
Maxine Quinn
Hi was wondering if I could use sour cream instead of almond milk
Rebecca Fermenich
Delicious!! Next time I would add more of the keto friendly sugar. Making a cream cheese frosting for the top just to make it seem like a dessert! Thanks for the recipe!!
Flavour & Savour
You're welcome, Rebecca! So glad you liked these muffins. They're a favourite in my home, too. Your cream cheese frosting idea sounds delicious! Thanks for commenting.
Lori
Great recipe! I make them often, freeze them and take out only what I need for a day or two. I have made them with blackberries, blueberries, raspberries and strawberries. Fresh or frozen berries seem to make no difference. I have also omitted the berries and added cinnamon and crumbled pecans or walnuts. These muffins are delicious and a game changer in my Keto lifestyle!
Mandi
Is the nutrition facts for all o muffins or just 1 muffin? Does 1 muffin have 8 carbs or the whole batter have 8 carbs?
Flavour & Savour
Hi Mandi, The nutrition information is for one muffin. One muffin has 8 carbs, but when you subtract the fiber (3), one muffin has 5 net carbs. Hope this helps you!
Phyllis Field
Love these Blackberry muffins. My husband loves to help now that we are on the Keto plan and I got him to sift the flour! He loves getting involved now that he’s retired. We love love love these muffins! Thank you for sharing!!!
Flavour & Savour
Hi Phyllis, Happy to hear this was a joint effort! Thanks for letting me know!
Ashley
What would you suggest to use as a substitute for eggs? We have an egg allergy in the family and finding keto recipes seems to be impossible :/
Flavour & Savour
Cooking for people with allergies can be so frustrating. I haven't tried this recipe with an egg substitute, so I can't guarantee results. You might find some of the suggestions in this article useful. https://www.healthline.com/nutrition/egg-substitutes
Deborah
Very tasty. I made it into a cake, added a little lemon zest, and used lavender extract instead of vanilla extract. I also tried out a blackberry/lemon glaze on top.
You absolutely need to update the prep time listed. Sifting the flour created an amazingly soft cake, but it took 15 minutes at least to sift the almond flour.
Moni
Wow!! These far exceeded my expectations! Mine came out to 12. I did miss an occasional fresh baked muffin being keto and now I no longer have to! Will make these often! Thanks so much!
Flavour & Savour
Hi Moni, Thanks! I'm so glad you liked them. I make these on repeat. They're great with other berries, too. Thanks for letting me know.
Deb
These are wonderful. I have made them 3 times. Thanks for great recipe
Flavour & Savour
Thanks and you’re welcome! I make these every week and often change the berries I use. Thanks for letting me know.
Dierdre
Thanks for this low-carb recipe. I used almond extract instead of vanilla extract and my husband really liked the almond flavour. I added blueberries because I didn't have blackberries. I think they'd be good with cranberries, too.