Super Low-Carb Blueberry, Raspberry, Cacao Nib Breakfast Muffins | Keto

Ground Almonds, Blueberries, Raspberries,
Cacao Nibs, Eggs, Swerve, Coconut Oil,
Extra Thick Double Cream, Vanilla Bean Powder,
Liquid Stevia, Cream of Tartar, Baking soda

Per Muffin (Serves 8)
232 Calories | 21.2g Fat | 6.7g Protein | 3.3g Carbs | 0.1g Net Carbs

As one of the first low-carb recipes I ever tried, this deliciously spongey and moist recipe is fool-proof, delicious, and versatile.

Each bite tastes even better when you remember there’s just 0.1g net carbs per muffin!

You’ll Need

The Method

Preheat your oven to 175°c | 350°f

Line a muffin tray with 6-8 paper cups


Mix the ground almonds, vanilla bean powder, and baking soda together in a bowl


In a separate bowl, whisk together the eggs, coconut oil, swerve, cream, and liquid stevia


Combine the two mixtures.

The consistency should be quite thick, but not dry. If the consistency seems dry, add a tiny amount of water.


Add the raspberries, blueberries, and cacao nibs.

I tend to use frozen fruit for my recipes, for convenience. Feel free to use fresh or frozen, they both work perfectly.


Fill your muffin cups to the top with batter.

They’re not going to rise quite as much as conventional muffins, so feel free to be generous with each serving.


Place your tray of muffins into the oven for 20 minutes, making sure the tops do not begin to burn


Take them out, let them cool, and enjoy immediately or out of the fridge for up to a week for a convenient and delicious breakfast or snack!



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