Low Carb Keto Muffins with Blackberries
The BEST recipe for LOW CARB MUFFINS! These healthy muffins are filled with blackberries, are dairy free, gluten free and sugar free!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 muffins
- 190 g blackberries fresh or frozen (or any other fruit)
- 1 tbsp coconut flour
- 1 tsp vanilla essence
- 2 tbsp lemon juice or apple cider vinegar, white vinegar
- 120 ml coconut cream from a chilled can of coconut milk (drain the coconut liquid, keep the cream)
- 2 tbsp refined coconut oil or shortening, avocado oil, lard, ghee, butter
- lemon zest
- 3 eggs
Preheat the oven to 180C/350F.Line the muffin pan with 12 muffin cups.
Mix the blackberries with the coconut flour.
In a large bowl, mix the dry ingredients together.In another large bowl, mix the wet ingredients together.
Pour the wet ingredients into the dry ones and mix everything together. The batter shouldn't be pourable, nor should it be too thick. It should be spoonable.
Add the blackberries to the batter and mix evenly.
Spoon the muffin batter evenly into 12 muffin cups. Place in the oven and bake for 35 minutes. Check with a toothpick after 35 minutes to see if the middle is still raw or not. The toothpick inserted in the middle should come out clean.
Take the muffins out of the oven and let cool completely before serving.
To freeze them, simply wrap them in saran wrap or put them in a Ziploc bag.
To thaw frozen muffins: transfer the frozen muffins into the fridge and let thaw a few hours, or put them on the counter and let thaw there a couple of hours.
*Note 1: For sweetener substitutions, please refer to the following:
For substitutions and tips:
- 1/2 cup (8 tbsp) Sukrin Gold
- 6 tbsp Lakanto Golden
- 1/2 cup (8 tbsp) SoNourished Monk Fruit Blend
- 1/2 cup (8 tbsp) Swerve (don't recommend as it leaves a huge aftertaste)
- 1/2 cup (8 tbsp) erythritol+ 1/4 tsp stevia extract powder
- 1/2 cup (8 tbsp) erythritol + 1/4 tsp monk fruit extract powder
- Instead of lemon juice, you can use white vinegar or apple cider vinegar. I chose lemon juice for the lemon flavour.
- Instead of coconut cream, you can use sour cream.
- Instead of coconut oil, you can use avocado oil, shortening, lard, butter or ghee.
- Instead of almond flour, you can use any other type of nut flour.
- Instead of blackberries, you can use any type of berries or fruit that you want. Just remember to add the extra carbs to the nutritional information.
- Make sure to use refined coconut oil and not extra-virgin coconut oil. The extra-virgin kind tastes too much like coconut and it'll ruin the taste of the muffins!
- Make sure to use coconut cream and not coconut milk!
- Make sure to use muffin cups as the muffin batter tends to stick to muffin pans even when oiled.
- Make sure to add the coconut flour or the blackberry muffin batter will be too wet.
Serving: 1muffin | Calories: 159kcal | Carbohydrates: 6.76g | Protein: 4.53g | Fat: 13.89g | Saturated Fat: 4.86g | Polyunsaturated Fat: 0.12g | Monounsaturated Fat: 0.17g | Cholesterol: 0mg | Sodium: 52mg | Potassium: 29mg | Fiber: 3.4g | Sugar: 1.86g | NET CARBS: 3.36g