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keto blueberry muffins on a white plate

Keto Low-Carb Easy Sugar-Free Blueberry Breakfast Muffins + {VIDEO}

Keto Low-Carb Easy Sugar-Free Blueberry Breakfast Muffins + {VIDEO} is a quick, healthy recipe that uses almond flour to produce tasty, fluffy muffins with only 2 net carbs per serving. If you are craving the best keto diet bread with a hint of dessert sweetness, this recipe is for you!
Course Breakfast, Dessert
Cuisine American
Keyword keto blueberry muffins, low carb blueberry muffins,, keto breakfast, keto dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 165kcal



  • Preheat the oven to 350 degrees.
  • Line a muffin tin with muffin/cupcake liners.
  • Add the almond flour, sweetener, baking powder, and salt to a large mixing bowl. Stir.
  • Add in the melted butter, beaten eggs, vanilla, and almond milk. Stir well with a silicone spoon.
  • Fold in the blueberries. Stir.
  • Add the batter to the muffin tin.
  • Bake the muffins for 18-20 minutes until golden brown. Mine were ready right at 20 minutes.
  • Remove the muffins from the oven. Remove each muffin from the tins immediately. If you allow the muffins to sit in the tin they are more likely to crumble. The muffins will become more firm upon standing.



Store the muffin for future use in the fridge and in airtight containers.
The muffins are freezer friendly.

How Do You Keep Keto Blueberry Muffins From Falling Apart?

  1. Do not overmix the batter. Use a Silicone Spoon and only beat to combine the ingredients.
  2. Fill each muffin tin about halfway.
  3. Remove the muffin cups from the tin immediately upon removing the tin from the oven.
  4. The longer the muffins stand, the less soft they will become. They will firm more as they stand.
  5. You may have undercooked the muffins. Test using a toothpick. The toothpick should slide through and look clean.


Serving: 1muffin | Calories: 165kcal | Carbohydrates: 2g | Protein: 6g | Fat: 14g