Low Carb Blacberry Muffins

Almond flour muffins with blackberries are a delicious way to start your morning. With only 3.9 net carbs, they are perfect for a keto diet and they are gluten-free!

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Not only are they a great way to fill your tummy with rich blackberry flavor, but they’re also incredibly satisfying and best low carb morning option. With only 3.9 net carbs, they are perfect for a keto diet and they are gluten-free!

Who doesn’t love low-carb gluten-free muffins?! Everyone should be enjoy a perfect muffin recipe, and having a recipe that’s both low-carb and gluten-free is a dream.

WHY I LOVE THIS ALMOND FLOUR BLACKBERRY MUFFINS

Blackberries are my favorite, so I appreciate that these muffins are versatile! They can be made with fresh blackberries or frozen, so I can use the fresh ones when they’re in season. Otherwise, I can get frozen ones from the supermarket.

From the day I found this recipe, I have made it so many times and I guarantee that you will love them just as much as I do. I love the texture they have as well as the different flavors, and they have a moderate amount of work to make them.

INGREDIENTS: LOW CARB BLACKBERRY MUFFINS

If you already eat low carb and gluten free, you likely have most of the ingredients for this keto muffin recipe on hand.

• Almond flour: I love using this flour for my gluten-free baking recipes.
• Baking powder: And ensure you use a fresh baking powder because this is what helps achieve the fluffy texture in the muffins.
• Sweetener: When I bake I use this sweetener, a mixture of erythritol, xylitol, and stevia. In the recipe card, I do offer recommendations for other sweeteners.
• Coconut oil: Add this melted. Otherwise, it won’t mix in properly. You can use melted butter instead if you don’t need the recipe to be dairy-free.
• Coconut milk: I love the creaminess of the coconut milk. If you prefer, you can use unsweetened almond milk, plain, or vanilla.
• Eggs: I like to bake with room temp eggs and I have not tried an egg substitute for this recipe. They provide protein and help bind the ingredients.
• Lemon extract: I like lemon with berries, but feel free to change it to vanilla extract or lemon zest if that’s better for you.
• Blackberries: Fresh or frozen, both are great options.
• Powdered Erythritol: As for the glaze, this is the most suitable type of sweetener to use as granular sweeteners are too gritty.

HOW TO MAKE LOW CARB BLACKBERRY MUFFINS

You will certainly enjoy these low carb muffins as they are very simple to make. At the bottom of the blog post in the recipe card, you will find complete instructions with measurements.

Step One:

Preheat the oven, and then in a mixing bowl (medium to large), combine all of the ingredients except for the blackberries; then, in the batter, fold the berries.

Expert Tip: You do not need to separate the dry ingredients from the wet, and if everything is at room temperature, you can mix them all together with a wooden spoon or a rubber spatula.

Step Two:

Split the mixture into 8 portions in the muffin pan.

Expert Tip: I line the muffin tin with paper liners and then spray them with cooking spray before I put the mixture in to avoid them sticking together.

Step Three:

Then, put the muffins in the oven and bake them for 35-40 minutes.

Step Four:

Once the muffins are cool, drizzle the homemade glaze on top of them. These almond flour blackberry muffins combine to make the perfect muffins. Even people who don’t follow keto will be amazed at how good these muffins are and how they can be “legal”.

Variations

Fruit: If you want to try a different type of fruit, give it a shot! Strawberries would also be a good choice for these easy fruit muffins. Just cut them up before mixing them in the batter.

You can also make almond flour blueberry muffins by using fresh blueberries. We also enjoy using fresh raspberries when they are in season. Frozen berries are a good option in the winter.

No Fruit: If you want to make these muffins without fruit, that would be perfectly fine. If you are making this recipe and realize you have no fruit, this option is a good option.

Nuts: You can add some chopped nuts and remove the berries, or add both.

Crumb Topping: If you think you’d prefer a crumb topping instead of the glaze, try using the topping from this low carb blueberry muffin recipe.

Glaze: I add a little water to the glaze, but you can use lemon juice to add some more lemon flavor instead of water.

Sweetener: I haven’t made this recipe with any alternative sweetener like coconut sugar, honey, or maple syrup.  You could probably use coconut sugar instead of the sweetener, though.

Because of the nature of liquid sweeteners, you will have to adjust the given amount of coconut milk.

Oats: Almond Flour Oatmeal Muffins a lower carb muffin that uses oatmeal are best option.

FAQS: INGREDIENTS: LOW CARB BLACKBERRY MUFFINS

How many net carbs are in blackberries?

A cup of blackberries has 14 grams of carbs but 8 grams of fiber so that means there are 6 net carbs. This means that blackberries are a good choice when you are following a keto diet.

What are other things you can top muffins with besides glaze?

If you don’t like glaze, you can top muffins with a little bit of keto cream cheese frosting, or you can just leave them plain. I’ve also put some sugar-free whipped cream on top them a time or two as well.

You can also use a different flavoring for the glaze to give it a different flavor. That way you are not changing the recipe but you are changing the taste.

What’s the best way to store leftover almond flour blackberry muffins?

Since the muffins are keto-friendly, you will need to store them in the fridge. Just pack them in a container and put them in the fridge until you are ready to eat another one.

They will be fresh for about a week, but you can store them in the freezer for 2-3 months. Just make sure to wrap them individually.

What can I do to keep the muffins from turning purple from the blackberry juice?

Use fresh blackberries for muffins since they do not have liquid like thawed blackberries do.  That liquid will make the muffins purple.

To keep the color from spreading, be careful when you fold in the blackberries and make sure to not mix the batter too much.

Can you freeze low carb blackberry muffins?

Yes! You just need a freezer-safe bag or container, then follow the same rules of keeping the bag as airless as possible to lock in freshness.

People usually believe muffins are meant to be breakfast, but feel free to serve these whenever! They can be a nice midday snack a treat after dinner or just something to munch on while planning your day.