Made with almond flour, these Keto blackberry muffins are super moist and quick to prepare. They’re sugar-free, dairy-free, and gluten-free. Paleo-friendly, too!
Let’s make some Keto Blackberry Muffins!
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, they’re a good substitute.
As I described in my post about 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.
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 frozen year round, too.
The blackberry bushes in our area were loaded with fruit this year. We picked several buckets during the last few weeks. I froze them on trays, then transferred them to small 1 cup bags to use for muffins and smoothies.
These Keto Blackberry Muffins are quick and easy to make
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 vanilla in another, then combine 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!
They’re moist, tender, and slightly sweet with a blackberry in every bite. One muffin totally satisfies and will leave you feeling full.
No blackberries? No problem. These keto muffins are equally good with raspberries, too! Or try these sugar-free Gluten-Free Cranberry Lemon Muffins. They’re keto and paleo-friendly, too.
A note about sweeteners. For Ketogenic recipes, I like to use Lacanto Monkfruit Sweetener with Erythritol or Swerve. They are granulated like sugar and can be used as a 1 to 1 replaceent. 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.) For Paleo recipes, I use either one of these 0-calorie sweeteners or honey, maple syrup or coconut sugar.
Ready? Let’s make some Keto Blackberry Muffins!
Ultra Moist Keto Blackberry Muffins
- 2.5 cups finely ground blanched almond flour sifted, then measured
- 1/3 cup granulated sweetener, like Erythritol*
- 1.5 tsp baking powder, gluten-free
- 1/4 tsp Pink Himalayan salt
- 1/3 cup coconut oil or butter, melted
- 1/3 cup almond milk, unsweetened
- 3 large eggs
- 1/2 tsp pure vanilla extract
- 3/4 cup blackberries fresh or frozen
- Preheat oven to 350°F. Line a muffin pan with 9 or 10 parchment paper liners.
- 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.
- 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.
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