Healthy Keto Almond Blueberry Muffins Low Carb Recipe
Almond Blueberry Muffins

Keto Blueberry Muffins with Almond Meal and Flaxseed

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I am a sucker for snacks. I am always looking for something to eat in between meals, because not only snacking is a habit ingrained in our society but I am also always on the go and really need something to keep me going until the next meal.

Low carb muffins with almond flour only will be very bland, so I added flaxseed meal, almond slices, almond butter, blueberry and egg for the delicious taste and texture.

These muffins are a great snack. They are loaded with healthy protein and fats and have a great amount of fiber and some lovely nutrients from the nuts and blueberries. You can double this recipe and keep these in the fridge for a week or 2 or even freeze it for around 3 months.

Almond Flour Blueberry Muffins

I like to freeze them and take them with me so I can eat it an hour or 2 later without worrying if they will keep well or not. You can modify this recipe in many ways changing the nuts and the nut milk/butter and using either raspberries or blackberries. You can substitute the olive oil with coconut oil and even add cocoa nibs or 85% chocolate chunks to make this more amazing.

These are indulging enough to be part of an afternoon break with coffee or tea or even go for dessert if you are looking for a treat. Don’t be surprised if your friends or family sneak on you and finish it all before you get a chance to eat them!

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Preheat the oven to 350°F.

In a mixing bowl, beat two eggs and stevia for around 5 minutes until the mixture is light and airy.

Beat egg with stevia

Add the almond flour, baking powder, almond butter, almond milk, and flaxseed meal to the egg mixture. Pour the melted butter, vanilla extract, and olive oil next. Stir well.

Mix almond flour, flaxmeal, vanilla

Gently drop the blueberries and shaved almonds and fold into the mixture.

Fold in blueberries and shaved almonds

Prepare a cupcake tin and pour the batter. Top with the additional almonds.

Pour mixture into a muffin cups

Bake for approximately 17 minutes.

Baking muffin in oven

Remove from oven and enjoy!

Almond Blueberry Muffin Recipe

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Keto Almond Blueberry Muffin


Almond Blueberry Muffins
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4.42 from 12 votes

Almond Blueberry Muffins

These almond blueberry muffins are very keto-friendly and delicious. You should have these for some snack in between meals.
Course Breakfast, Snack
Cuisine Ketogenic, Low Carb
Keyword almond blueberry muffins, healthy keto almond mufffins, lowcarb muffins
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 10
Calories 183kcal
Author KetoVale Team



  • While preheating the oven to 350°F, beat 2 eggs and Erythritol (or stevia) in a mixing bowl for around 5 minutes until the mixture becomes light and airy.
  • Put the baking powder, almond flour, almond butter, almond milk, and the flaxseed meal in the egg mixture. Then pour the melted butter, the vanilla extract, and the olive oil. Stir the ingredients together.
  • Gently drop the shaved almonds and fresh blueberries into the mixture and fold.
  • Prepare a muffin or cupcake cooking pan and transfer the batter into it. Top with additional shaved almonds.
  • Bake for around 17 minutes or wait until the muffins are cooked thoroughly.
  • Remove from the oven and enjoy.



This recipe should be enough to make 10 muffins. If you want to reduce the amount of carb per muffin even further, consider using 1/2 cup of blueberry instead of 1 cup.  It should give you about 2.7g net carb per muffin.


Nutrition Facts
Almond Blueberry Muffins
Amount Per Serving
Calories 183 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g15%
Cholesterol 39mg13%
Sodium 52mg2%
Potassium 227mg6%
Carbohydrates 8g3%
Fiber 4g16%
Sugar 2g2%
Protein 6g12%
Vitamin A 125IU3%
Vitamin C 1.4mg2%
Calcium 125mg13%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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