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!
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.
- 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
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.
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.
Ultra Moist Keto Blackberry Muffins
- 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
- 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.