Keto Blueberry Muffins - Gluten Free, Low Carb & Paleo


These keto muffins are a tasty option for those who follow a ketogenic or diet low in carbohydrates. This recipe is gluten free and sugar free. It’s perfect for a back to school/work lunchbox snack, is high in fibre and will help you get through any 3pm slump! (without the coffee).

I made these muffins today to be eaten as snacks through out the week and can say that they got the tick of approval from my fiancΓ©, so much so that he told me I should share it on here!

For this batch, I used organic grassfed butter, but to make it completely dairy free, you can swap it with coconut oil.


2 1/2 cups almond meal

2 tbsp coconut flour

1/3 cup chopped walnuts

3 organic eggs

1/4 cup + 1 tbsp organic grass-fed butter

1/4 cup + 1 tbsp Natvia (or any granulated natural sweetener, adjust quantity to taste)

1 cup organic frozen blueberries

1 1/2 tsp baking powder

1 1/2 tsp vanilla extract

1/2 cup organic unsweetened almond milk


  1. Preheat oven to 180 degrees.

  2. In a medium size mixing bowl, combine almond meal, coconut flour, baking powder, walnuts and natvia.

  3. In a seperate smaller bowl, whisk eggs and stir in vanilla, almond milk and melted butter.

  4. Pour wet ingredients into flour mixture and combine.

  5. Scoop into 10-12 muffin patties and bake for 25-35 minutes or until golden.