Starting off the day with these Almond Flour Blackberry Muffins will have you excited and ready to get out of bed. Loaded with fresh blackberry flavor and taste! Low carb, keto-friendly with just 3.9 net carbs, and gluten-free as well!
Can we all agree that having low carb gluten free muffins is a dream come true?! Because being able to enjoy a good muffin recipe shouldn't be limited to just some of the few.
I'm a huge blackberry fan and what I love about this simple muffin recipe is that I can use fresh blackberries or frozen ones, both. This means that when they're in season, I'll use fresh, and when they're not, I'll rely on the frozen section of the supermarket to give me what I need.
Regardless, I've made these easy keto blackberry muffins so many times that I can assure you that you're going to love them. They're an amazing texture and taste with minimal work required.
Be sure to check out my Keto Blackberry Cobbler as well as my Keto Blackberry Cheesecake for more sweet treats and desserts.
You'll more than likely have most of the ingredients for this keto muffin recipe on hand if you already eat low carb as well as gluten free.
- Almond flour - My go-to flour when I'm making a gluten free baking recipe.
- Baking powder - Always make sure to use fresh baking powder as this gives the muffins that light and fluffy texture.
- Joy Filled Eats Sweetener - This is my go-to sweetener when I'm baking. It is a combination of erythritol, xylitol, and stevia. I do offer suggestions to sub in other sweetener in the recipe card.
- Coconut oil - Make sure that you add this to the recipe already melted, otherwise it will not mix in properly. If you don't need these to be dairy-free you can sub in melted butter.
- Coconut milk - Using coconut milk adds a creaminess that I love. You can sub in unsweetened plain or vanilla almond milk if you prefer.
- Eggs - I like to use room-temperature eggs when baking. They add protein and bind the ingredients together. I have not tried an egg substitute in this recipe.
- Lemon extract - I love the combination of lemon with berries but you can sub in vanilla extract or lemon zest if you prefer.
- Blackberries - Choose between fresh or frozen, either work well.
- Powdered Erythritol - This is the main ingredient to make the glaze. Granular sweeteners will be too gritty.
How To Make Almond Flour Blackberry Muffins
You're going to love the simple and easy-to-follow steps for these easy low carb muffins. The complete instructions with measurements are at the bottom of the blog post in the recipe card.
Step One: Preheat the oven and mix all the ingredients together, except the blackberries, in a medium to large mixing bowl. Fold in the berries to the batter in the medium large bowl.
Expert Tip: You don't need to separate the dry ingredients from the wet ingredients. As long as they are room temperature you can just stir them all together with a wooden spoon or rubber spatula.
Step Two: Divide the mixture into 8 sections in the muffin pan.
Expert Tip: I use paper liners and spray them with cooking spray once they are in the muffin tin to prevent sticking.
Step Three: Put in the oven and bake for 35-40 minutes of time.
Step Four: Make the homemade glaze and drizzle on top of the cooled muffins.
These almond flour blackberry muffins are the perfect balance between sweet and decadent. Those who don't live the keto lifestyle are going to be amazed that the food can taste this good and still be "legal".
Fruit: if you want to try different fruit, do so! Strawberries would be another great choice for these simple fruit muffins, just chop them before adding them to the batter. You can also use fresh blueberries to make almond flour blueberry muffins. We also love raspberries when they're in season, too. In the winter, frozen berries work well.
No Fruit: If you don't want to add fruit, these muffins would still be completely delicious on their own. Just something to think about if you start the recipe and discover that you're totally out of fruit options.
Nuts: Either swap out the berries for some chopped nuts or add both.
Crumb Topping: If you would prefer a crumb topping instead of the glaze try the topping in this low carb blueberry muffin recipe.
Glaze: I thin the glaze with a little water but if you want to boost the lemon flavor you can sub in lemon juice.
Sweetener: I have not tested this recipe with coconut sugar, honey, or maple syrup instead of the sweetener listed. Coconut sugar should work to replace the sweetener. If you choose to use a liquid sweetener you will need to decrease the amount of coconut milk.
What are the net carbs in blackberries?
Blackberries have 62 calories per cup. They have 14 grams of carbs minus 8 grams of fiber resulting in 6 net carbs. These make blackberries a great choice for a keto diet.
What can you put on top of muffins besides glaze?
If you're not a fan of glaze, you can do a tiny bit of keto cream cheese frosting, or even just leave it plain. I've even scooped on some sugar-free whipped cream a time or two as well.
You can also add a different flavoring to the glaze as well to give it another taste. This doesn't mean that you're altering the recipe but you are altering the flavor which can give a whole new delicious taste.
How do you store leftover almond flour blackberry muffins?
These keto muffins will need to be kept in the fridge. Just put them in an airtight container with a lid and keep them nice and cool until you're ready to eat another one.
These should stay good in the fridge for 5-6 days. Or you can freeze them for longer storage. Wrap individual and place in the freezer for 2-3 months.
How do I stop the blackberry juice from turning the whole muffin purple?
Fresh blackberries are way less likely to do this because they're not storing a bunch of frozen liquid. Once the frozen blackberries unthaw, the liquid has to go somewhere and it's going to turn the muffin purple.
Just be sure that you fold them in carefully and don't overmix. This should help with the coloring not spread out all over the place.
Can you freeze low carb muffins?
You can! All you need to have is a freezer-sage bag or container to make it work. The same concept sticks here though, too. Keep out the air to lock in the freshness.
Even though most people think that muffins are meant for breakfast, have fun serving these whenever and wherever you want. They can be a great afternoon snack, a fun after-dinner treat, or just something to nosh on while you're planning out your day.
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- 2 cups almond flour
- 1 teaspoon baking powder
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ½ cup coconut oil melted
- ½ cup coconut milk
- 4 eggs
- 1 teaspoon vanilla
- ½ teaspoon lemon extract
- 1 cup blackberries fresh or frozen
- ½ cup powdered sweetener
- 2 tablespoon coconut milk
- 1 tablespoon coconut oil
- 1 teaspoon vanilla or lemon extract
- 2 teaspoon water
- Preheat oven to 350. Line 8 holes of a standard muffin tin with paper liners and spray with cooking spray.
- Stir together the ingredients for the muffins just until they are incorporated. Do not overmix the batter. Gently fold in the blackberries.
- Bake for 35-40 minutes until the muffins are golden brown around the edges and feel firm to the touch when pressed gently in the middle. Cool completely.
- Stir together the ingredients for the glaze and drizzle over the cooled muffins.
Highly recommended! This tasted so amazing! Thanks a lot for sharing this super easy to make recipe! Fam really loves it! Will surely have this again! Loved it!
I love how low carbohydrate these are. The pops of blackberries make these!
These are such great breakfast muffins! Love how the blackberries sort of seep into the whole muffin giving you a bit in almost every bite.
Shadi Hasanzadenemati says
This was such a hit! Thank you for this awesome recipe.
Nellie Tracy says
Delicious muffin recipe! My kids LOVE when I make these for breakfast!
Blackberries are one of my favorites, so I was excited to try these muffins. They did not disappoint! So delicious and will definitely be making another batch soon!
this is perfect! I have some blackberries I need to use up!