Keto Vanilla Blender Muffins

This is easiest ever keto muffin recipe! What I love most about these muffins is how easy they are to whip up in less than half an hour. You can keep these low-carb muffins simple or add chocolate chips or even berries.

They are perfect for breakfast and make a great base for keto cupcakes. You can pipe some simple Keto Buttercream Frosting or Keto Swiss Meringue Buttercream on top for that special occasion treat.

These keto muffins are made in a blender producing very smooth batter that will produce fluffy muffins with a delicious crust on top. And don’t skip the protein powder, it will replace the missing gluten! Although there are 5 eggs to make 12 muffins, these muffins do not taste eggy.

One potential drawback is that they do crack on top so keep that in mind. If you want to avoid the cracking, don’t use a blender and instead mix all the ingredients with a whisk (you can follow this keto muffin recipe).

How to Make Coconut-Free Keto Muffins

I used a combination of almond flour and coconut flour to make these muffins. If you can’t have coconut, simply swap the ¹/₃ cup coconut flour with one more cup of almond flour (100 g/ 3.5 oz), plus reduce the number of eggs by 1 (use 4 large eggs instead of 5 eggs). Enjoy!

Keto Vanilla Blender Muffins Follow us 136.0k

0 days, 0 hours, 20 minutes

Serving size muffin

Nutritional values (per serving, muffin)

Net carbs2.8 grams

Protein8.5 grams

Fat19 grams

Calories222 kcal

Calories from carbs 5%, protein 16%, fat 79%

Total carbs5.1 gramsFiber2.3 gramsSugars1.7 gramsSaturated fat6.5 gramsSodium171 mg(7% RDA)Magnesium51 mg(13% RDA)Potassium195 mg(10% EMR)

Ingredients (makes 12 muffins)

1 stick unsalted melted butter, ghee or coconut oil, melted (113 g/ 4 oz)
¹/₂ cup unsweetened almond milk (120 ml/ 4 fl oz)
5 large eggs
1 tbsp sugar-free vanilla extract (15 ml)
²/₃ cup granulated Erythritol or Swerve (133 g/ 4.7 oz), or to taste
2 cups almond flour (200 g/ 7.1 oz)
¹/₃ cup coconut flour (40 g/ 1.4 oz)
¹/₄ cup whey protein powder or egg white protein powder (25 g/ 0.9 oz)
1 ¹/₂ tsp gluten-free baking powder
¹/₄ tsp sea salt

Instructions

Preheat oven to 160 ?C/ 320 ?F (fan assisted), or 180 ?C/ 355 ?F (conventional). Measure out all of the dry ingredients. Place the butter in a sauce pan with the almond milk.
Note: I used a combination of baking soda and cream of tartar to make my own baking powder.
Heat up the almond milk until the butter is just melted. Do not boil, only heat it up to melt.
Add all the wet cupcake ingredients to a blender, and then add the dry ingredients. Turn the blender on to the lowest speed, and once starting to combine, increase to medium speed and process until smooth.
Line a medium muffin pan with paper muffin cups and brush each one with a small amount of coconut oil or melted ghee.
Fill the muffin cups with the batter, leaving a small gap on top. Place ion the oven and bake for 20 to 25 minutes, turning the pan half way to ensure even cooking and browning on top.
The muffins should be lightly browned on top and cooked through (you can use a wooden stick to test for doneness).
Eat on their own or use for making keto cupcakes and pipe some Keto Buttercream Frosting or Keto Swiss Meringue Buttercream on top.
Store in an airtight container for up to four days or freeze for up to 3 months.

Ingredient nutritional breakdown (per serving, muffin)

Net carbs	Protein	Fat	Calories
Butter, unsalted, grass-fed
0 g	0.1 g	7.6 g	68 kcal
Almond milk natural (unsweetened)
0 g	0.1 g	0.1 g	1 kcal
Eggs, free-range or organic
0.2 g	2.6 g	2 g	30 kcal
Vanilla extract, sugar-free, alcohol-based
0 g	0 g	0 g	3 kcal
Erythritol (natural low-carb sweetener)
0.6 g	0 g	0 g	2 kcal
Almond flour (blanched ground almonds, almond meal)
1.5 g	3.6 g	8.8 g	98 kcal
Coconut flour, organic
0.4 g	0.6 g	0.5 g	12 kcal
Whey protein powder (protein isolate, Jay Robb)
0.1 g	1.6 g	0 g	7 kcal
Baking powder, gluten-free
0.1 g	0 g	0 g	1 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Total per serving, muffin
2.8 g	8.5 g	19 g	222 kcal