Wonderfully light and fluffy almond flour muffins are keto and gluten-free. With 4 grams net carbs and 6 grams of protein per muffin, they make a great breakfast choice.
Back in my high-carb days, I had a very reliable recipe for the simplest muffins. They were easy to make, foolproof, and they were also very versatile. You could omit the sweetener and use them as rolls, or you could add frosting and turn them into cupcakes. 🧁
These keto almond flour muffins remind me of those muffins. They are light and fluffy, perfect for breakfast, and my kids also like having them in their lunchboxes.
Almond flour produces amazing baked goods
Before I started eating a low-carb diet, I was incredibly suspicious of almond flour baked goods. I knew they were nutritious. I just couldn’t believe they would be as good as the “real” stuff.
As it turns out, I was very wrong. Almond flour, when combined with eggs, a sweetener and a leavening agent, bakes beautifully. It actually produces baked goods that are quite comparable in texture and taste to “the real thing.”
I still believe that it’s better to have a savory breakfast than to start the day with something sweet. I usually try to choose steak and eggs, egg muffins, or sausage breakfast casserole for my breakfast.
But once in a while, especially on the weekends, I do indulge in these keto almond flour muffins.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these delicious muffins. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Eggs: I use large eggs in most of my recipes.
Sour cream: Plain Greek yogurt is also an option, but I think it’s a bit too tangy.
Sweetener: I use stevia. You can probably use a granulated sweetener instead.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Orange zest: Don’t skip it! See the discussion below.
Almond flour: I use blanched finely ground flour.
Sea salt: Just 1/4 teaspoon.
Baking soda: If you’d like to try using baking powder (though I haven’t tested it in this recipe), remember that 1/4 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
How to make keto almond flour muffins
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Mix the ingredients. You pretty much just mix everything in one bowl, starting with the wet ingredients and then adding the dry ingredients.
Divide the batter evenly among greased foil liners. Bake for about 20 minutes at 325°F.
How to sweeten almond flour muffins
I use stevia glycerite. I believe that stevia is a safe sweetener. And although many people object to its taste, the glycerite formulation greatly minimizes the bitter aftertaste.
The amount of stevia I use equals about 1/2 cup of sugar. So if you really dislike stevia, you can try using 1/2 cup of your favorite granulated sweetener instead.
Don’t skip the orange zest!
The orange zest adds tons of flavor. I tried making this recipe with and without it, and there’s a big difference in flavor.
If you decide to skip it anyway, I do recommend that you increase the vanilla extract from 1 teaspoon to 1 tablespoon.
But please, use the orange zest! I think the orange zest also provides a bit of extra acid to help activate the baking soda and make the muffins fluffier. So it really does make a difference.
The sour cream is important
Since I use baking soda to help these keto almond flour muffins rise, the batter needs to have something acidic to activate the baking soda. The sour cream does that.
You can probably replace it with full-fat Greek yogurt if you wish (although it might not taste as good) since Greek yogurt is acidic too.
It’s best to use foil liners
Almond flour baked goods tend to stick more than wheat flour baked goods. So grease the muffin liners well.
It’s been my experience that these muffins sometimes stick to paper liners, even to well-greased ones, but they don’t stick to greased foil liners. So if you have foil liners, I recommend that you use them.
What to do with leftovers?
Leftovers should keep well in the fridge, in an airtight container, for up to 5 days. Gently reheat them in the microwave, just to take the chill off, 10 seconds per muffin on 50% power. They also freeze well, in freezer bags, for up to 3 months.
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Almond Flour Muffins
INGREDIENTS
- 3 large eggs
- 1 cup sour cream
- 1 1/2 teaspoons stevia glycerite (equals 1/2 cup sugar)
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1½ cups blanched almond flour (6 oz)
- 1/4 teaspoon sea salt
- ½ teaspoon baking soda (make sure it’s fresh)
INSTRUCTIONS
- Preheat your oven to 325 degrees F. Line a muffin pan with 10 foil liners and grease the liners well.
- In a medium bowl, whisk together the eggs, sour cream, stevia, vanilla, and orange zest.
- Mix in the almond flour, whisking until the batter is smooth and free of lumps.
- Mix in the sea salt and the baking soda.
- Using an ice cream scoop, divide the thin batter evenly among the muffin liners.
- Bake until the top is golden and a toothpick inserted in center comes out clean, 20-25 minutes.
- Cool the muffins in the pan on a wire rack for 20 minutes, then serve. If you wish, you can lightly dust the muffins with Swerve Confectioners to make them prettier.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.