Keto Mixed Berry Muffins / Low Carb Friendly
These Mixed Berry Muffins are not just delicious but perfect for the ketogenic diet! Make this keto muffin recipe for breakfast, a quick and easy snack, or a sweet yet healthy treat!
KETO MIXED BERRY MUFFINS RECIPE
I’ve been craving a big fluffy blueberry muffin lately. I’m not sure where the craving came from as it hit out of the blue. I’m not usually someone who eats muffins very often, even before changing to a ketogenic lifestyle. Since I made Keto/Low Carb Pumpkin Muffins from my Pumpkin Bread, I figured it wouldn’t be difficult to tweak my Blueberry Bread recipe to make muffins.
I had planned on Keto/Low Carb Blueberry Muffins, but my baby fell in love with blueberries this week, so I only had 1/4 cup left. To make up for the lack of blueberries, I added a couple of chopped strawberries and made Mixed Berry Muffins instead. Although keto-friendly/low carb bread doesn’t taste “just like” their fluffy white flour and regular sugar counterpart, this version is a fantastic alternative. I think these Low Carb Mixed Berry Muffins are best served straight out of the oven with a big ole pat of butter on top. They make a fabulous breakfast when you are tired of eggs or an afternoon snack option.
This recipe for Mixed Berry Keto Muffins is so easy to make. Even if you aren’t an experienced baker, you should have no trouble with this recipe. It is one of those “dump everything in the bowl” and mix kind of quick bread recipe.
Ingredients you’ll need:
- Coconut flour – I used coconut flour in this recipe as it’s my favorite keto flour to bake with. It’s much more absorbent than other keto flours, hence the relatively low quantity in the recipe.
- Lakanto Monkfruit Classic – This is a fantastic keto sweetener, so it was a no-brainer to use in this recipe! If you prefer Swerve, it’s an easy 1:1 substitution ratio.
- Fresh blueberries and strawberries – The combination of sweet and tart berries is absolutely divine in this recipe. I wouldn’t recommend using frozen berries since they contain more liquid and could mess with the texture of the muffins.
- Sour cream – You might be surprised to see sour cream in a baking recipe if you’re unfamiliar with it. In reality, sour cream helps keep baked goods moist without thinning out the batter, thanks to its high-fat content and thick consistency.
- Cinnamon – This warm spice is one of my favorite additions to baked goods, especially muffins. It complements the fresh berry flavors so well!
Steps for making this keto muffins recipe:
Step 1: Preheat your oven, then melt your butter.
Step 2: Beat eggs, Lakanto Monkfruit Classic, sour cream, heavy whipping cream, vanilla, salt, baking powder, and cinnamon until combined.
Step 3: Add the melted butter and coconut flour to the mixture and beat again until combined.
Step 4: Add the fresh strawberries and blueberries to the batter and mix on medium speed until thoroughly combined.
Step 5: Pour batter into muffin pans lined with parchment paper liners. Keto-friendly baking items tend to stick to regular muffin liners and muffin tins. These parchment paper liners are fantastic. You can find them here.
Step 6: Bake your keto muffins until the tops are nicely browned. Stick a toothpick in the center of the muffin to see if it comes out clean.
HOW DO YOU KEEP THESE KETO MUFFINS FROM STICKING?
Keto-friendly flours tend to be a little “sticky.” If you don’t prepare for this or haven’t had much experience baking on keto, it can leave you frustrated. You don’t want to spend time baking to have your final product crumble in the pan! Even regular liners aren’t enough to combat that keto flour stickiness.
I’ve started using parchment paper muffin liners. Otherwise, too much of the batter gets stuck to the pan or regular paper liners. They are a little more expensive, but every single bit of the muffin pops right out. I found these parchment paper muffin liners on Amazon for regular-sized muffins.
CAN YOU SUBSTITUTE OTHER BERRIES INTO THIS KETO MUFFINS RECIPE?
If you’re not a huge fan of either strawberries or blueberries, you can mix and match other berry combinations to suit your liking! Blackberries and raspberries would be great alternatives for these keto muffins. Just be sure to get as close to the combined quantity of the strawberries and blueberries as possible. Keeping the berry amount at around ½ cup is crucial to maintaining a nice fluffy texture. Too much moisture from the berries could result in muffins that are mushy or uncooked on the inside.
CAN YOU SWAP OUT COCONUT FLOUR FOR ALMOND FLOUR?
Absolutely! Almond flour works great in this recipe, but be aware that it’s not a 1:1 substitution with the amounts of coconut flour in the recipe card. Instead, ¼ cup of coconut flour = 1 cup of almond flour. This is because coconut flour is much more absorbent than other keto flour. If you’re substituting in another flour besides almond, familiarize yourself with the substitution ratio before doing so. This will help make sure your keto muffins turn out perfect!
More keto/low-carb friendly muffin recipes:
- Keto Muffins with Lemon and Blueberries
- Keto Double Chocolate Muffins
- Keto/Low Carb Lemon Poppyseed Muffins
If you love my keto-mixed berry muffins, make sure to check out all of my Keto/low carb recipes in my Keto/low carb recipe index. We have tons of delicious food options that easily fit into your low-carb and keto diet plan!
Starting a Keto Diet Plan
A beginner keto meal plan can be helpful when you begin this program. Having meal plans ready is huge! Definitely, print out our beginner keto grocery list! It is truly one of the most important things you can do to manage keto when you are busy.
Are you stalling on the keto diet? Then check out our reasons why you may be stalled on the keto diet plan.
Low Carb Mixed Berry Muffins
Ingredients
- 6 eggs
- 9 TB melted butter
- 1/4 cup chopped strawberries
- 1/4 cup fresh blueberries
- 1/2 tsp cinnamon
- 2 TB sour cream
- 1 1/2 tsp vanilla
- 2 TB heavy whipping cream
- 1/2 cup + 2 TB coconut flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 cup Lakanto Monkfruit Classic
Instructions
- Preheat oven to 350 degrees.
- Melt butter.
- Beat eggs,Lakanto Monkfruit Classic, sour cream, heavy whipping cream, vanilla, salt, baking powder, and cinnamon until combined.
- Add the melted butter and coconut flour to the mixture and beat again until combined.
- Add the fresh strawberries and blueberries to the batter and mix on medium speed until thoroughly combined.
- Pour batter into muffin pans lined with parchment paper liners. Keto friendly baking items tend to stick to regular muffin liners and muffin tins. The parchment paper liners are fantastic. You can find them here.
- Bakes for 25-30 minutes or until tops are browned and a toothpick inserted in the center comes out clean.
Video
Notes
Nutrition
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What’s the serving size? One muffin?
The nutritional info is per muffin so each person could determine their own serving size.
Does it taste like coconut?
Can you use frozen strawberries and frozen blueberries instead of fresh berries?
They will have a larger moisture content so I haven’t personally tested this recipe with frozen berries.
How does this recipe have zero sugar in macros? It sounds scrumptious, going to make this for sure. Thank u!
I made thes blueberry muffins today, they are amazing! Thank you for posting this recipe. I look forward to many more of your recipes!
Thank you,
Thanks so much, Vicky! I’m so glad you enjoyed them.
Can you use frozen berries and strawberries
Sure. Should be fine.
Made these this morning great this is a keeper
Can you make without stevia say replace with dedicated coconut
I don’t personally use Stevia because I think it tastes bitter. You are welcome to try.
If I do make it with stevia do I use the same amount? 1 cup?
I have substituted with Stevia so not sure. You could substitute Swerve with Monfruit.
Hi Kasey, I love the sound of these, but once again I have a problem in not being able to purchase Swerve here in Australia. I see where you say you don’t like Stevia because it has a slight bitter taste which I agree with you. So, If I can find Xylitol or Erythritol would they be any better?
Yes, I would try Xylitol or Erythritol for an alternative. I think the Erythritol is very similar.
Has anyone tried freezing these, then reheating to eat them at a later time? If so, how did they hold up?
Thanks!
If one serving is 112 calories, what is the serving size? I used 2 TB of battery per muffin.
The nutritional info listed is per muffin so that each person can determine their own servings size.
What is swerve?
It is a keto approved sweetener.
It’s a pretty close match to erythritol if you have that! If you are going to eat keto, then you should probably buy a bag.
Can I use brown sugar instead?
I’ve only tested the recipe as is so I can’t say for sure.
What about using Splenda? Or substituting almond flour?
I’ve only made it as is, but feel free to make substitutions. If you use almond flour, you’ll need 4x as much.
Can I used it as a general rule that if I want to substitute coconut flour with almond flower, I should take the coconut flour amount and multiply that measurement times 4 to get the correct amount of almond flour? It would be wonderful to have the information for this substitution since I HATE coconut and so many recipes use coconut flour! Thank you.
I don;t cook with Almond flour because of my daughter’s allergy. The conversion is 1 to 4 Coconut to Almond.
When you say “beat” does it mean you use an electric mixer or just beat by hand
I beat mine with an electric mixer.
Do have any idea how much Almond flour I will need instead of coconut flour?
Thanks
You would need 4x as much.
What’s the beat way to keep these? Should they go in the fridge? Or airtight container on the counter? I just made my first batch and they are delicious!!! Thanks for the recipe!!!
I put mine in the fridge.