Fluffy, low-carb keto muffins made with almond and coconut flour. Perfect for breakfast, snacks, or meal prep.

Scale

2 cups almond flour

2 tbsp coconut flour

½ cup erythritol

2 tsp baking powder

¼ tsp sea salt

3 large eggs

½ cup almond milk

⅓ cup melted coconut oil or butter

1 tsp vanilla extract

Optional add-ins: blueberries, nuts, cheese

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1. Preheat oven to 350°F and line muffin tin.

2. Mix almond flour, coconut flour, erythritol, baking powder, and salt.

3. Beat eggs, then add almond milk, melted oil, and vanilla.

4. Combine wet and dry ingredients gently.

5. Fold in optional add-ins.

6. Spoon into muffin liners and bake 18–22 minutes.

7. Cool on wire rack before serving.

Store in airtight container for up to 3 days or refrigerate for 1 week.

Freeze up to 3 months, reheat before serving.