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Blueberry Keto Muffins

High in protein and low in sugar, these muffins are full of healthy goodness.
They’re made with almond flour, making them gluten-free as well as keto. They’re also very versatile.

You can use pretty much any berries in place of blueberries. Add in nuts or spices like cinnamon to customize to taste.

Grab one as you rush out the door or, if you have time, toast and coat with butter.

Can I add other fruits besides blueberries?

Yes! Raspberries, strawberries, and blackberries would all be great substitutes. Just be sure to stay away from fruits with higher carbs like apples, pears, or bananas.



  • 2 1/2 c. almond flour

  • 1/3 c. keto friendly sugar (such as Swerve)

  • 1 1/2 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/2 tsp. kosher salt

  • 1/3 c. melted butter

  • 1/3 c. unsweetened almond milk

  • 3 large eggs

  • 1 tsp. pure vanilla extract

  • 2/3 c. fresh blueberries

  • Zest of 1/2 lemon (optional)



  1. Preheat oven to 350° and line a 12-cup muffin pan with cupcake liners.

  2. In a large bowl, whisk to combine almond flour, Swerve, baking powder, baking soda, and salt. Whisk in melted butter, almond milk, eggs, and vanilla until just combined.

  3. Gently fold blueberries and lemon zest (if using) until evenly distributed. Scoop equal amounts of batter into each cupcake liner and bake until slightly golden and a toothpick inserted into the center of a muffin comes out clean, 23 minutes. Let cool slightly before serving.

Be sure to tag us on Instagram if you make the dish #HouseofKetosis, or give us a follow at @Houseofketosis.


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