VERSATILE KETO MUFFINS
Muffins are a classic breakfast or snack option you can grab as you head out the door.
Having a batch of muffins ready in the morning makes breakfast seem a little more special. They’re great for to make ahead to have all week long. And it’s easy for kids to make breakfast for themselves (mom win right there)!
But the white flour and sugar makes them a big no-no on a keto friendly diet. The high carb energy burns fast and leaves you tired, slumpy, and a little grumpy.
Fortunately we can take many baked goods and convert them to keto friendly options! I played around with my baking blend and KetoChow to come up with a versatile keto muffins recipe that’s easy for you to whip up to have all week long.
This versatile keto muffins recipe is a great base for just about any flavor of KetoChow you may have on hand.
If you aren’t familiar with KetoChow, it’s a nutritionally complete meal replacement shake that lets you add your own fat source to make a delicious and satisfying meal.
It’s different from other protein powders on the market because it contains ⅓ of your daily vitamins and minerals.
If you haven’t tried KetoChow yet, I encourage you to try their starter kit to give it a whirl! You can also use any milk based, no sugar protein powder if you don’t have the KetoChow.
Blueberry Pie and Banana make delightful muffins that are sure to please anyone in the family!
KETO BLUEBERRY MUFFINS
Ingredients
- ½ cup butter melted
- ½ cup allulose
- 3 eggs room temperature
- ½ cup low carb milk room temperature
- ½ cup water room temperature
- 1½ cups Baking Blend
- 1 serving Blueberry Pie KetoChow
- ½ TBSP baking powder
- ½ cup fresh blueberries
Instructions
- Preheat oven to 350°F.
- Cream allulose with melted butter. Add in eggs and mix well. Add milk and water and mix well.
- Add dry ingredients into wet and blend well.
- Gently fold blueberries into batter.
- Line 12 hole muffin tin with muffin liners. Evenly distribute batter among the 12 muffin liners.
- Bake for 17-23 minutes. Do not over bake as the muffins will be very dry.
- Enjoy!
KETO BANANA NUT MUFFINS
Ingredients
- ½ cup butter melted
- ½ cup allulose
- 3 eggs room temperature
- ½ cup low carb milk room temperature
- ½ cup water room temperature
- 1½ cups Baking Blend
- 1 serving Banana KetoChow
- ½ TBSP baking powder
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350°F.
- Cream together butter and allulose. Blend in eggs, milk, and water.½ cup butter, ½ cup allulose, 3 eggs, ½ cup low carb milk, ½ cup water
- Add dry ingredients to wet and mix well.1½ cups Baking Blend, 1 serving Banana KetoChow, ½ TBSP baking powder
- Mix in walnuts, distributing them evenly through the batter.½ cup chopped walnuts
- Line a 12 hole muffin tin with liners. Evenly distribute the batter between the 12 muffins.
- Bake for 17-23 minutes. Do not over bake or they will be dry.
- Enjoy!
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