Keto Blueberry Muffins with Coconut Flour

Stack of golden keto blueberry muffins made with coconut flour, served on a black plate with fresh blueberries.

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Net Carbs: 2g

Light, sweet, and nut-free, these keto blueberry muffins use coconut flour for a soft, cake-like texture without almond flour. Just 2g net carbs each, they’re perfect for a cozy low-carb snack or make-ahead breakfast.

Equipment

Ingredients

1/2 cup coconut flour
1/2 cup Swerve (granulated)
1/2 teaspoon baking powder
1/4 teaspoon salt
6 large eggs
1/4 cup heavy cream
1 teaspoon Vanilla extract - sugar free
6 tablespoon butter, unsalted
1/2 cup fresh blueberries

Instructions

Preheat oven to 350°F (180°C). Line a muffin tin with paper liners or use a silicone muffin tray.
In a large bowl, whisk together coconut flour, baking powder, sweetener, and a pinch of salt.
1/2 cup coconut flour, 1/2 cup Swerve (granulated), 1/2 teaspoon baking powder, 1/4 teaspoon salt
In another bowl, whisk the eggs until frothy. Stir in heavy cream, vanilla extract, and melted butter until smooth.
6 large eggs, 1/4 cup heavy cream, 1 teaspoon Vanilla extract - sugar free, 6 tablespoon butter, unsalted
Add dry ingredients to the wet mixture gradually, stirring gently after each addition. Batter will be thick.
Gently fold in the blueberries without crushing them.
1/2 cup fresh blueberries
Spoon batter into muffin cups, filling each about ¾ full. If using silicone, no liners or greasing needed. Once cooled, muffins pop right out.
Bake for 20–25 minutes, until golden and a toothpick comes out mostly clean. Cool in pan for 10 minutes, then transfer to a rack.

Notes

Storage Tips: Fridge: Store in an airtight container for up to 1 week. Let them cool completely before sealing to avoid condensation. Freezer: Freeze in a single layer, then transfer to a freezer-safe bag or container. Keeps for up to 3 months.
Reheating: From fridge: Microwave for 15–20 seconds to soften. From freezer: Microwave 30–40 seconds or toast in the oven at 300°F for 5–8 minutes to revive the edges.
Make-Ahead Tip: These are great to bake on Sunday and enjoy all week. They also hold up well in lunch boxes or for late-afternoon snacks that won’t spike your blood sugar.

Nutrition Per 1 Serving

Recipe Link:

https://coachrallyrus.com/keto-recipes/keto-blueberry-muffins-coconut-flour/

By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals

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