Low Carb Mixed Berry Muffins are packed with fresh blueberries and raspberries and have just the right amount of sweetness. Perfect as a breakfast or snack for those following a Keto or low-carb lifestyle, these muffins stay moist and are bright with fresh berry flavor.
One of the great things about these muffins is how easy they are to make: everything mixes in one bowl, no stand mixer required, and baking takes about 15 minutes. Almond flour provides a nutty base that complements berries beautifully, yielding a tender crumb and rich flavor.
Tips for making Low Carb Mixed Berry Muffins:
- Frozen berries work fine in place of fresh; if using frozen, fold them in gently and don’t thaw completely to avoid excess moisture.
- Erythritol (such as Swerve) is used here, but you can substitute your preferred sugar-free sweetener to taste.
- If you prefer, use all blueberries or all raspberries. A few blackberries or chopped strawberries would also be delicious.
- Serve warm from the oven with a pat of butter, or store leftovers at room temperature for a couple of days; refrigerate for longer storage.
- Keto batters are often sticky—thoroughly grease the muffin tin or use silicone pans or parchment liners to prevent sticking.
These muffins are sugar-free and gluten-free. Their texture differs from traditional wheat-and-sugar muffins, but they are nevertheless flavorful and satisfying.
More Low Carb Breakfast Recipes:
- Almond Flour Pancakes
- Low Carb Sausage Breakfast Casserole
- Low Carb Southern Biscuits
Low Carb Mixed Berry Muffins
These muffins are loaded with fresh blueberries and raspberries, moist, and lightly sweet — an ideal low-carb breakfast or snack.
Breakfast
American
low carb muffins
Ingredients
- 4 large eggs
- 2 cups almond flour
- 3/4 cup erythritol
- 4 tablespoons melted unsalted butter
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
Instructions
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Preheat the oven to 375°F (190°C). Spray a 12-cup muffin tin thoroughly with cooking spray or line with silicone/parchment liners.
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Whisk the eggs in a large bowl until frothy.
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Add the almond flour, erythritol, melted butter, baking powder, vanilla, and salt. Stir until the batter is well combined.
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Gently fold in the blueberries and raspberries, being careful not to crush them.
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Divide the batter evenly among the 12 muffin cups. Bake for 15–18 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.
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Let the muffins cool for a minute or two, then run a knife around the edges and remove them from the pan. Don’t let them cool in the tin too long to avoid sticking.
Disclosure: Nutritional information is provided as a guide and may vary by ingredients and preparation methods.
Recipe adapted from The Complete Low Carb Cookbook.
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