Keto Low Carb Blueberry Muffins

We’ve been doing the keto diet for a few weeks now, and every once in awhile you get the bread/carb craving.  These Keto low carb blueberry muffins really hit the spot and tasted amazing.  There are almost no carbs and they were fluffy and tasted like traditional blueberry muffins.  If you’re not a blueberry person, these would also be great with raspberries or strawberries.  I also featured this recipe on my cooking show – the Horlacher and Walker cooking show.  See the video and recipe below and enjoy!

Keto Low Carb Blueberry Muffins

Keto Low Carb Blueberry Muffins

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Muffin
Cuisine: American
Servings: 8
Calories: 348kcal
Author: Camille


  • 4 eggs
  • 1/2 C melted butter
  • 1/2 C heavy whipping cream
  • 1 T vanilla extract
  • 1 T lemon juice
  • 2 C almond flour If you would like to use coconut flour the ratio is 1/4 C coconut flour to 1 cup almond flour
  • 3 T rounded stevia
  • 1 tsp rounded baking powder
  • 1/2 C blueberries, raspberries or strawberries


  • Mix all wet ingredients (ingredients 1-5) in a bowl
  • Mix all dry ingredients (ingredients 6-8) in a separate bowl
  • Combine wet and dry ingredients and mix slowly together
  • Add berries of your choice
  • Add to greased muffin tin
  • Bake for 20-25 minutes at 350 degrees


Calories: 348kcal | Carbohydrates: 7g | Protein: 9g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 132mg | Sodium: 138mg | Potassium: 104mg | Fiber: 2g | Sugar: 1g | Vitamin A: 690IU | Vitamin C: 0.7mg | Calcium: 111mg | Iron: 1.5mg
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Keto Low Carb Blueberry Muffins III
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  • I just tried this recipe tonight but my muffin “dough” was NOT runny at all. It was the consistency of cookie dough. I went ahead and cooked it and they fell apart…definitely not moist enough. I watched the video and noticed he wasn’t really measuring things…are you sure what’s listed is correct. I did followed the recipe and don’t understand what happened.ReplyCancel

    • Hi Lori,

      We did follow the recipe and found that the muffins were a little crumbly. It is important to let them cool and carefully remove them from the pan. We made sure to spray the pan well and trace a knife around the muffin before pulling it out. I will need to keep experimenting with the recipe (we’re planning to make raspberry muffins next) but the dough was pretty good for us considering it was keto friendly. If you have any suggestions to make it more moist please let me know! 🙂ReplyCancel

    • Hi again Lori,
      I just made these again (we love them) and used paper baking cups (like you would for a cupcake) and they stayed together amazingly! Even after a couple days they didn’t crumble at all. I would highly recommend using baking cups!ReplyCancel


MyMommyStyle Meet Camille

Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and reality optimist. Motherhood comes with its ups and downs, and I hope while you're here you'll find something that makes your #momlife easier!


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