Keto blackberry muffins are a delicious low carb friendly breakfast or grab and go snack. Moist, fluffy and bursting with flavor, these almond flour blackberry muffins are gluten-free and suitable for baking novices.
It's not actually blackberry season, but when I saw a punnet of extra large juicy blackberries at the supermarket this morning, I just had to buy it.
I love blackberries. Remember the keto blackberry cheesecake I posted last summer? I'm still dreaming about it.
Blackberries excite me a lot more than blueberries. I think it's the size. They are a full-on mouth party!
I am so pleased with how these almond flour blackberry muffinsey turned out: Light and fluffy texture, with a zesty kick from fresh lemon and packed with gorgeous juicy blackberries.
Here are the ingredients I used for my keto blackberry muffin recipe:
Blackberries - Must be fresh! Frozen blackberries are too squishy. I used 3 large blackberries per muffin.
Almond Flour - I used ground blanched almonds, which is equivalent to regular (coarser) blanched almond flour in the US. If you want to use super fine almond flour, you may want to reduce the amount by 1 to 2 tablespoons as it absorbs more liquid.
Coconut Flour - Because almond flour and coconut flour work so well in combination. Instructions for 100% almond flour muffins are further down in the post.
Eggs - Make sure they are room temperature and take your time blending them. We want plenty of air bubbles in the batter for a fluffier muffin. Use 3 large eggs or 4 medium.
Cream Cheese - Full fat and room temperature. (Another option would be to use ¼ cup butter and ¼ cup unsweetened almond milk, or ½ cup sour cream).
Sweetener - I used a granulated erythritol monk fruit blend, but Bocha Sweet, allulose, xylitol or Swerve will also work. Be aware that xylitol is toxic to dogs.
Lemon - Zest and juice. In my opinion absolutely essential!
Vanilla Extract - Make sure it's sugar free.
Baking Powder - Must be fresh for a good rise.
- Food processor or a large mixing bowl and an electric mixer
- Digital scales or a measuring cup set
- Muffin tins - can be a silicone muffin pan or metal like mine, used with paper liners
- Rubber spatula
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Step 1: Whisk the eggs for a few minutes until they are frothy and have increased in volume. You can use a food processor for this, or a large mixing bowl and an electric mixer.
Step 2: Add the wet ingredients - cream cheese, lemon juice, lemon zest and vanilla extract. Blend until smooth.
Step 3: Then add the dry ingredients: almond flour, coconut flour, baking powder, erythritol or your low carb sweetener of choice and blend until combined. Wait for a couple of minutes until the coconut flour has expanded.
Note - If you wish, also add a pinch of salt here for extra flavor.
Step 4: Spoon the batter into 8 paper muffin liners (or use a greased silicone muffin pan). Push 3 blackberries each into the batter. You can also fold the blackberries into the mixture with a spoon, but by pushing them in last the muffins will look prettier.
Optional: sprinkle the tops with low carb sweetener.
Step 5: Bake the keto muffins until lightly browned and a toothpick inserted comes out clean.
Yes! You could use blueberries, strawberries, cranberries or raspberries instead of the blackberries. Or make mixed berry muffins! When using blueberries, reduce the amount to ½ cup as they are higher in carbs.
To make the recipe with just almond flour, increase the amount to 2 cups / 200 grams of almond flour and omit the coconut flour.
For super-fine almond flour, reduce the total amount by 2 tablespoons.
You would need to change more than just the flour if you wanted to just use coconut flour. I recommend using the recipe for my Keto Coconut Flour Muffins with Blueberries and simply use blackberries instead of the blueberries.
For dairy-free keto blackberry muffins, use ⅓ cup coconut yoghurt and 2 tablespoon melted coconut oil or ½ cup coconut cream instead of the cream cheese.
Yes, they are! Blackberries are amongst the fruit with the lowest carb count. 1 cup of blackberries contains just 6.2 grams of net carbs, according to the USDA. Alongside raspberries, blueberries and strawberries, they are a great choice of low carb fruit and suitable for a low carb diet.
Blackberry cheesecake muffins: Stir together ½ cup / 120g of cream cheese, ½ teaspoon vanilla extract and 2 tablespoons of sweetener. Add a tablespoon of this mix into the middle of each muffin.
Or add a cream cheese frosting on top!
For a more cake-like experience, add 2-3 tablespoons of melted and cooled butter to the batter.
Crumb topping: Use the streusel crumb topping of my keto raspberry muffins.
Store in an airtight container on the counter for up to 2 days or in the fridge for 5 days.
These muffins are also great for freezing. Store in the freezer for up to 3 months.
More Muffin Recipes
I am crazy about low carb muffins. Here is a selection:
Tried this recipe? Give it a star rating below!
Keto Almond Flour Blackberry Muffinsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 1.5 cup almond flour 150g, or ground almonds
- 2 tablespoon coconut flour
- 3 eggs large, or 4 medium eggs
- ½ cup cream cheese 120g
- ⅓ cup granulated sweetener 60g, or more, to taste
- 1 ½ teaspoon baking powder
- 1 tablespoon lemon juice
- lemon zest grated from 1 lemon
- 1 teaspoon vanilla extract
- 1 cup blackberries 140g
- Preheat the oven to 180 Celsius / 350 Fahrenheit
- Blend the eggs for a few minutes until they are frothy and have increased in volume.
- Add the wet ingredients - cream cheese, lemon juice, zest and vanilla extract - and blend.
- Then add the dry ingredients - almond flour, baking powder, erythritol or your low carb sweetener of choice - and blend until combined. Let the batter sit for a few minutes so the coconut flour can expand.
- Fill the batter into 8 paper muffin cups (or use a silicone muffin tray) and add the blackberries. Push some inside the batter and leave some on top. Optional: sprinkle the tops with low carb sweetener.
- Bake for 25 minutes or until lightly browned and a toothpick inserted comes out clean.