Are you looking for a tasty keto muffin treat or keto dessert that’s low in carbs (but not on flavour)?! Look no further than these delicious keto blackberry muffins with Lemon and they are also Gluten Free!. These Keto Muffins are tender and filling, with a nice subtle sweetness. Yummy!!
HOW TO MAKE KETO BLACKBERRY MUFFINS
Just like regular carb-packed muffins, this low-carb counterpart keto version is very simple to make using almond flour.
You’ll combine butter and granulated erythritol in a bowl, then add in your other wet ingredients – eggs, lemon juice, lemon zest, vanilla, and coconut milk.
We use the full-fat coconut milk from a can for this recipe. If you don’t want to open a new can to make these, you can also substitute with cream, unsweetened almond milk, or regular milk (the last would create a slightly higher carb count).
Here’s a quick tip though – At Yummy Keto Cooking we like to freeze the leftover coconut milk in an ice cube tray, and then we put all the ice cubes in a gallon size bag in the freezer to store. Then we can pull out small amounts when we need them for different keto recipes! (If you’re curious, 1 ice cube is equivalent to about 1 ounce, or about 2 tbsp.) So if you do open up a can, there’s a trick for you to use to minimize food waste.
Moving on… After you’ve combined the wet ingredients, you’ll add the dry ones – almond flour, salt, and baking powder. Then just fold in the blackberries, pour ‘em into a greased muffin pan, and bake for about 20 minutes. Easy, right?
I like to make these in a 12-count muffin tin, and only fill up the batter about halfway to make small, snack-size muffins. But you can also only fill about 6-8 of the tins for larger, bakery-style muffins.
WHERE TO GET KETO INGREDIENTS
If you’ve been following the keto diet for a while, you’ve probably already got all these ingredients in your kitchen. And if not, just about everything can likely be found at your supermarket these days!
The two ingredients that can be slightly more challenging to find are, almond flour (which is way more common these days than 5 years ago) and erythritol.
If you have trouble finding either of these at your local grocery store, you can grab them on Amazon:
(disclosure – these are Amazon affiliate links; as an affiliate, I earn a commission on qualifying purchases)
- NOW Foods Granulated Erythritol or SoNourished Erythritol
- Bob’s Red Mill Almond Flour or NOW Foods Almond Flour
ARE BLACKBERRIES KETO?
You might be wondering if you can eat sweet blackberries and still stay in ketosis. For most people, small amounts of blackberries can fit on a keto diet, thanks to their high fiber content. Because they are high fiber, their net carbs (total carbs minus fiber) are lower than many other fruits.
Similarly, other berries like raspberries and strawberries can also typically fit in small amounts.
With anything, it’s smart to check your ketone levels when adding new foods to the mix to be sure that it doesn’t affect your keto goals.
These muffins contain just a half cup of blackberries in the entire batch, so it’s unlikely that they’ll affect your blood sugar. In fact, each muffin has just 1 net carb (7 total carb – 2 g fiber – 4 g erythritol = 1 net carb).
You could almost certainly boost the blackberry content safely if you wanted more of a fruity fix in these muffins and still stay in a reasonable amount of net carbs for your snack.
Our keto blackberry muffins recipe already fit a lot of dietary needs, since they’re naturally low carb and gluten-free.
If you want to make these muffins dairy-free, you can easily do so by substituting coconut oil for the butter. They’ll just have a hint more coconut flavor.
I haven’t personally tried to make a vegan version of these muffins – but if you wanted to try, you’d need to substitute the butter and eggs. The butter would simply be switched out for coconut oil, as mentioned above. For the eggs, I’d recommend substituting the equivalent of two flax “eggs” (about 2 tbsp ground flax plus 5 tbsp hot water). I can’t guarantee it will work, but if you try it out this way – be sure to let me know in the comments!
Enjoy these keto muffins, and if you try the recipe – I look forward to hearing your thoughts below.
Blackberry Muffins Recipe – Low Carb
- 1/4 cup butter softened
- 1/4 cup granulated erythritol
- 2 eggs
- 1 tbsp lemon juice
- 2 1/2 tsp lemon zest
- 1/4 tsp vanilla
- 1/3 cup coconut milk
- 1 1/2 cups almond flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup blackberries chopped roughly
- Preheat the oven to 350 degrees.
- In a large mixing bowl, combine the softened butter and granulated erythritol. Mix in the eggs, lemon juice, lemon zest, vanilla, and coconut milk.
- Add the almond flour, salt, and baking powder. Stir until combined. Fold in the blackberries.
- Bake at 350 degrees for 20 minutes, or until a knife pulls out clean; Enjoy topped with butter (or as is)!