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Keto Cherry Almond Muffins - Simple, Juicy, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups fine almond flour (not almond meal)
  • 1/4 cup coconut flour
  • 1 tablespoon baking powder (aluminum-free)
  • 1/4 teaspoon fine sea salt
  • 1/2 cup granulated keto sweetener (erythritol or allulose; adjust to taste)
  • 3 large eggs, room temperature
  • 1/3 cup unsweetened almond milk (or other low-carb milk)
  • 1/3 cup plain full-fat Greek yogurt (or sour cream)
  • 1/3 cup melted unsalted butter or refined coconut oil, slightly cooled
  • 1 teaspoon pure almond extract
  • 1 teaspoon vanilla extract
  • 3/4 cup pitted cherries, chopped (fresh or frozen; see FAQ for options)
  • 2 tablespoons sliced almonds (optional, for topping)

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, and sweetener until no lumps remain.
  3. In a separate bowl, whisk the eggs, almond milk, Greek yogurt, melted butter, almond extract, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. The batter will be thick—this is normal.
  5. Gently fold in the chopped cherries. If using frozen cherries, keep them frozen to prevent bleeding and excess moisture.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle sliced almonds on top if using.
  7. Bake for 18–22 minutes, or until the tops are set and a toothpick comes out mostly clean with a few moist crumbs.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps the crumb set and prevents crumbling.