Keto Blueberry Muffins

Total Time Prep: 30 min. Bake: 25 min.
Yield 12 muffins
Test Kitchen Approved
These keto blueberry muffins are low-carb and protein packed. They bake up soft and sweet with juicy berries throughout.

Ingredients

  • 1/4 cup plus 2 tablespoons sour cream
  • 3 large eggs, room temperature
  • 1 tablespoon grated lemon zest
  • 1 teaspoon lemon extract
  • 2-1/2 cups almond flour
  • 1/2 cup plus 2 teaspoons granulated zero calorie sweetener (Swerve), divided
  • 1/3 cup whey protein powder
  • 2 teaspoons baking powder
  • Dash salt
  • 1 cup fresh or frozen unsweetened blueberries
  • 1 teaspoon ground cinnamon

Directions

  1. Preheat oven to 325°. In a large bowl, Combine sour cream, eggs, lemon zest and lemon extract until smooth.
  2. In a small bowl, whisk almond flour, 1/2 cup sweetener, whey powder, baking powder and salt. Add to wet mixture until just combined. Fold in blueberries. Scoop into 12 paper-lined muffin cups.
  3. In a small bowl, combine remaining 2 teaspoons sweetener and cinnamon, sprinkle over muffins.
  4. Bake 23-26 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack.

Nutrition Facts

1 muffin: 188 calories, 11g fat (1g saturated fat), 53mg cholesterol, 127mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 10g protein.

These keto blueberry muffins have lemon extract and lemon zest to create the beloved flavor combination that's perfect for spring and summer. Fresh or frozen blueberries work in the batter—so use whatever you have on hand. —Holly Balzer-Harz, Malone, New York
Recipe Creator
Community Cook

© 2026 RDA Enthusiast Brands, LLC