Go Back
+ servings
Low Carb Mixed Berry Muffins

Low Carb Mixed Berry Muffins

Low Carb Mixed Berry Muffins are full of fresh blueberries and raspberries and have a wonderful sweetness. These muffins make a wonderful breakfast or snack when eating a Keto or Low Carb diet. They are amazingly moist and bursting with flavor from bright, fresh berries.

Course Breakfast
Cuisine American
Keyword low carb muffins
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12
Calories 175 kcal


  • 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


  1. Preheat oven to 375 degrees and spray a 12-cup muffin tray really well with cooking spray.

  2. Whisk eggs in a large bowl until frothy.

  3. Add almond flour, erythritol, melted butter, baking powder, vanilla extract, and salt and stir until mixed well.

  4. Gently stir in blueberries and raspberries.

  5. Divide the batter between the 12 muffin cups. Bake for 15 to 18 minutes or until set on top.

  6. Let cool for a minute or two and then remove from muffin tin by running a knife around the edges and lifting them out. Don't let them cool in the pan too long or they may stick.

Nutrition Facts
Low Carb Mixed Berry Muffins
Amount Per Serving
Calories 175 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Cholesterol 80mg27%
Sodium 109mg5%
Potassium 106mg3%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 2g2%
Protein 6g12%
Calcium 81mg8%
Vitamin C 2mg2%
Vitamin A 219IU4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.