Go Back

Keto Vanilla Almond Muffins - Light, Nutty, and Low-Carb

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

Ingredients
  

  • 2 cups fine blanched almond flour (not almond meal)
  • 3 tablespoons coconut flour (helps structure and reduces greasiness)
  • 1/2 cup granular erythritol or allulose (or your preferred keto sweetener)
  • 2 teaspoons baking powder (aluminum-free if possible)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3 large eggs, room temperature
  • 1/2 cup plain full-fat Greek yogurt (or unsweetened coconut yogurt for dairy-free)
  • 1/3 cup unsweetened almond milk (room temperature)
  • 1/3 cup melted butter (or coconut oil), slightly cooled
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract (optional but recommended)
  • 1/3 cup sliced or chopped almonds (for texture; optional)
  • Optional topping: 1 tablespoon sweetener mixed with 1/4 teaspoon cinnamon

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil or butter.
  2. Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, sweetener, baking powder, baking soda, and salt until no clumps remain.
  3. Combine wet ingredients: In a separate bowl, whisk eggs, yogurt, almond milk, melted butter, vanilla, and almond extract until smooth.
  4. Bring it together: Pour the wet mixture into the dry. Stir with a spatula until just combined. The batter should be thick but spoonable. If it feels too stiff, add 1–2 teaspoons almond milk.
  5. Fold in nuts: Stir in the almonds if using. Don’t overmix.
  6. Fill the cups: Divide the batter evenly among the muffin wells, filling each about 3/4 full. Sprinkle the optional cinnamon-sweetener mix on top.
  7. Bake: Bake for 18–22 minutes until the tops are set, lightly golden, and a toothpick comes out clean or with a few moist crumbs.
  8. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a rack to cool completely. Almond flour muffins are fragile when hot, so handle gently.
  9. Serve: Enjoy warm or at room temperature. The flavor deepens by day two.