Preheat and prep: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.

Whisk wet ingredients: In a large bowl, whisk 3 large eggs, 1/2 cup smooth almond butter, 1/3 cup melted butter or coconut oil, 1/3 cup unsweetened almond milk, and 1 teaspoon vanilla until smooth and glossy.

Add dry ingredients: Stir in 1 cup almond flour, 2 tablespoons coconut flour, 1/2 cup granulated keto sweetener, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Mix until just combined. The batter will be thick but scoopable.

Adjust texture if needed: If it looks dry or crumbly, add 1–2 tablespoons more almond milk. If it’s too loose, sprinkle in a teaspoon more coconut flour and wait a minute for it to thicken.

Fold in extras: Stir in up to 1/2 cup sugar-free chocolate chips, 1/3 cup chopped nuts, or 1 teaspoon cinnamon if you like.

Fill the cups: Divide the batter evenly among the 12 muffin cups. They should be about 3/4 full. For a fun swirl, add a tiny dollop of sugar-free jam on top and lightly swirl with a toothpick.

Bake: Bake for 14–18 minutes, until the tops are set and spring back lightly to the touch. A toothpick should come out with just a few moist crumbs.

Cool: Let the muffins rest in the pan for 5 minutes, then transfer to a rack to cool completely. They firm up as they cool.

Serve: Enjoy warm or at room temperature. These are great with coffee, tea, or a smear of more almond butter.