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
- 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.
- Bakes for 25-30 minutes or until tops are browned and a toothpick inserted in the center comes out clean.
Don’t forget to pin this recipe so you’ll have it for later.