Low-Carb Keto Blackberry Muffins with Coconut
Recipe type: Breakfast, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 36
Low carb, keto friendly, and gluten free blackberry muffins.
  • 2.5 cups of pure, blanched almond flour (stirred or sifted)
  • ⅓ cup Monk Fruit Sweetener
  • ⅛ cup unsweetened shredded coconut
  • Pinch of sea salt
  • 1 tsp baking powder
  • 1 cup + blackberries
  • 3 eggs
  • ⅓ cup melted butter or margarine (or coconut oil)
  • 1 tsp vanilla
  1. Heat the oven to 350 and place a mini muffin/cupcake liner in each opening in your pans.
  2. Stir or sift the almond flour so that it is loose when you measure it - don't hard pack it into the measuring cups.
  3. Mix the dry ingredients with the almond flour, and then stir in the blackberries until they are coated.
  4. Mix the wet ingredients with a whisk and then stir them into the dry ingredients with a wooden spoon.
  5. Use a tablespoon to spoon the batter into the mini muffin cup liners so that the batter reaches to be nearly level with the top of the liner.
  6. Place a blackberry in the middle of each mini muffin.
  7. Optional: sprinkle with some additional unsweetened coconut.
  8. Bake for approximately 12-15 minutes until the tops are lightly browned. Remove from the oven and let cool in the pan for 5-10 minutes.
  9. Enjoy warm, or refrigerate for up to 3 days.
  10. For full sized muffins, increase the baking time to about 25-30 minutes. Should yield approximately 12 full sized muffins.
Recipe by The Happy Housie at https://thehappyhousie.porch.com/blackberry-muffins-low-carb-keto-gluten-free/