15 Delicious Low Carb Muffin Recipes for Breakfast and Snacks

Low carb muffins are a delicious way to enjoy a classic baked treat without the extra sugar and carbs.

Perfect for breakfast, snacks, or dessert, they combine wholesome ingredients like almond flour, coconut flour, and natural sweeteners.

These muffins are ideal for anyone following a low carb or keto-friendly lifestyle while still craving something soft, moist, and flavorful.

By using creative flavor combinations like berries, nuts, and spices, low carb muffins can satisfy your sweet tooth without spiking your blood sugar.

They are also quick to prepare, making them convenient for meal prep or on-the-go breakfasts.

With the right ingredients, these muffins remain fluffy, tender, and perfectly moist.

This collection of 15 low carb muffin recipes offers variety, taste, and healthy indulgence for your everyday routine.

Whether you prefer chocolatey, fruity, or nutty muffins, there’s something for everyone in this assortment.

Enjoy these guilt-free treats while staying on track with your low carb goals.

15 Delicious Low Carb Muffin Recipes for Breakfast and Snacks

Low carb muffins prove that healthy eating doesn’t mean sacrificing flavor or texture.

These 15 recipes combine wholesome ingredients to create fluffy, moist, and satisfying muffins.

They are ideal for breakfast, snacks, or a quick dessert without excess carbs.

With options ranging from chocolate and nut flavors to berries and spices, there’s a muffin for every preference.

These recipes are easy to prepare, nutrient-rich, and perfect for meal prep.

By enjoying these muffins, you can maintain your low carb lifestyle while still indulging in delicious baked goods.

They are versatile, convenient, and great for both beginners and experienced bakers.

These muffins offer a satisfying, guilt-free way to start your day or enjoy a snack.

Embrace variety and flavor with these low carb, easy-to-make muffin recipes.

Almond Flour Blueberry Muffins

These muffins are soft, moist, and packed with juicy blueberries while remaining low carb.

Almond flour provides a nutty flavor and tender texture without the extra carbs of regular flour.

They are naturally sweetened with a low carb sweetener, making them perfect for breakfast or snacks.

Every bite is fruity, fluffy, and satisfying.

Ingredients:

• 2 cups almond flour
• ½ cup low carb sweetener (like erythritol)
• 2 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

• Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
• In a bowl, mix almond flour, sweetener, baking powder, and salt.
• In another bowl, whisk eggs, almond milk, and vanilla extract.
• Combine wet and dry ingredients and fold in blueberries gently.
• Divide batter evenly into muffin cups.
• Bake 25–28 minutes until golden brown and a toothpick comes out clean.

Almond flour provides a tender, low carb base.

Blueberries add natural sweetness and antioxidants.

These muffins are moist, flavorful, and guilt-free.

Every bite delivers a satisfying, fruity low carb treat.

Chocolate Peanut Butter Muffins

These muffins are rich, chocolatey, and infused with peanut butter while staying low carb.

They satisfy dessert cravings without spiking blood sugar levels.

The combination of cocoa and peanut butter creates a decadent yet healthy treat.

Every bite is indulgent, soft, and flavorful.

Ingredients:

• 2 cups almond flour
• ¼ cup cocoa powder
• ½ cup low carb sweetener
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• ¼ cup natural peanut butter
• 1 tsp vanilla extract

Instructions:

• Preheat oven to 350°F (175°C) and line a muffin tin.
• In a bowl, combine almond flour, cocoa powder, sweetener, baking powder, and salt.
• In another bowl, whisk eggs, almond milk, peanut butter, and vanilla extract.
• Mix wet and dry ingredients until smooth.
• Divide batter into muffin cups and bake 20–25 minutes until a toothpick comes out clean.

Almond flour creates a tender, low carb base.

Cocoa and peanut butter provide rich, indulgent flavor.

These muffins are decadent, moist, and low carb.

Every bite delivers a satisfying chocolate-peanut butter experience.

Coconut Flour Lemon Muffins

These muffins are light, fluffy, and infused with fresh lemon zest for a bright flavor.

Coconut flour adds a delicate texture while keeping carbs low.

Natural sweeteners complement the tartness of lemon without extra sugar.

Every bite is zesty, soft, and refreshing.

Ingredients:

• ½ cup coconut flour
• ½ cup low carb sweetener
• ½ tsp baking powder
• ¼ tsp salt
• 4 large eggs
• ¼ cup coconut oil, melted
• ¼ cup unsweetened almond milk
• Zest of 1 lemon
• 2 tbsp lemon juice

Instructions:

• Preheat oven to 350°F (175°C) and line a muffin tin.
• Mix coconut flour, sweetener, baking powder, and salt in a bowl.
• Whisk eggs, coconut oil, almond milk, lemon zest, and lemon juice in another bowl.
• Combine wet and dry ingredients until smooth.
• Pour batter into muffin cups and bake 18–22 minutes until golden and set.

Coconut flour provides a light, low carb base.

Lemon adds bright, refreshing flavor naturally.

These muffins are fluffy, zesty, and guilt-free.

Every bite delivers a soft, citrusy low carb delight.

Banana Walnut Low Carb Muffins

These muffins use mashed banana for natural sweetness while keeping carbs low.

Chopped walnuts add crunch, healthy fats, and rich nutty flavor.

They are soft, moist, and perfect for breakfast or an on-the-go snack.

Every bite is sweet, tender, and satisfying.

Ingredients:

• 2 cups almond flour
• ½ cup low carb sweetener
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• 1 ripe banana, mashed
• ¼ cup unsweetened almond milk
• ½ cup chopped walnuts
• 1 tsp vanilla extract

Instructions:

• Preheat oven to 350°F (175°C) and line a muffin tin.
• Mix almond flour, sweetener, baking powder, and salt in a bowl.
• Whisk eggs, mashed banana, almond milk, and vanilla in another bowl.
• Combine wet and dry ingredients and fold in walnuts.
• Divide batter into muffin cups and bake 22–25 minutes until golden brown.

Almond flour and banana create a moist, low carb base.

Walnuts add texture, flavor, and healthy fats.

These muffins are tender, flavorful, and nutritious.

Every bite delivers a naturally sweet, satisfying low carb treat.

Pumpkin Spice Low Carb Muffins

These muffins are soft, aromatic, and packed with pumpkin flavor and warm spices.

They are naturally sweetened and perfect for fall or anytime you crave a cozy treat.

Coconut or almond flour keeps carbs low while pumpkin adds moisture and nutrients.

Every bite is spiced, soft, and comforting.

Ingredients:

• 1½ cups almond flour
• ½ cup coconut flour
• ½ cup low carb sweetener
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• 3 large eggs
• ½ cup pumpkin puree
• ¼ cup unsweetened almond milk
• 2 tbsp coconut oil, melted

Instructions:

• Preheat oven to 350°F (175°C) and line a muffin tin.
• Mix almond flour, coconut flour, sweetener, baking powder, salt, cinnamon, and nutmeg.
• In another bowl, whisk eggs, pumpkin puree, almond milk, and coconut oil.
• Combine wet and dry ingredients until smooth.
• Pour batter into muffin cups and bake 22–25 minutes until a toothpick comes out clean.

Almond and coconut flours provide a low carb, tender base.

Pumpkin and spices add flavor, moisture, and warmth.

These muffins are soft, aromatic, and low carb.

Every bite delivers a cozy, satisfying, and healthy treat

Chocolate Chip Almond Muffins

These muffins are soft, moist, and studded with sugar-free chocolate chips for a sweet treat.

Almond flour keeps them low carb while providing a nutty flavor and tender texture.

They are perfect for breakfast, snacks, or a guilt-free dessert.

Every bite is chocolatey, fluffy, and satisfying.

Ingredients:

• 2 cups almond flour
• ½ cup low carb sweetener
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• ½ cup sugar-free chocolate chips

Instructions:

• Preheat oven to 350°F (175°C) and line a muffin tin.
• Mix almond flour, sweetener, baking powder, and salt in a bowl.
• Whisk eggs, almond milk, and vanilla in another bowl.
• Combine wet and dry ingredients, then fold in chocolate chips.
• Pour batter into muffin cups and bake 22–25 minutes until golden brown and set.

Almond flour provides a low carb, tender base.

Chocolate chips add sweetness and texture.

These muffins are moist, chocolatey, and satisfying.

Every bite delivers a guilt-free, flavorful treat.

Cinnamon Pecan Low Carb Muffins

These muffins are soft, aromatic, and filled with warm cinnamon and crunchy pecans.

They are naturally low carb and lightly sweetened with a sugar substitute.

The combination of cinnamon and pecans creates a comforting, cozy flavor.

Every bite is nutty, fragrant, and tender.

Ingredients:

• 2 cups almond flour
• ½ cup low carb sweetener
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• 1 tsp cinnamon
• ½ cup chopped pecans
• 1 tsp vanilla extract

Instructions:

• Preheat oven to 350°F (175°C) and line a muffin tin.
• Mix almond flour, sweetener, baking powder, salt, and cinnamon in a bowl.
• Whisk eggs, almond milk, and vanilla in another bowl.
• Combine wet and dry ingredients, then fold in pecans.
• Pour batter into muffin cups and bake 22–25 minutes until golden and firm.

Almond flour provides a low carb, fluffy base.

Cinnamon and pecans add warmth, flavor, and texture.

These muffins are tender, fragrant, and low carb.

Every bite delivers a cozy, satisfying treat.

Strawberry Coconut Muffins

These muffins are soft, moist, and bursting with fresh strawberries while remaining low carb.

Coconut flour adds lightness and texture while keeping carbs minimal.

Shredded coconut on top provides added flavor and a subtle crunch.

Every bite is fruity, tender, and tropical.

Ingredients:

• ½ cup coconut flour
• 1½ cups almond flour
• ½ cup low carb sweetener
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup chopped fresh strawberries
• 2 tbsp shredded unsweetened coconut

Instructions:

• Preheat oven to 350°F (175°C) and line a muffin tin.
• Mix coconut flour, almond flour, sweetener, baking powder, and salt.
• Whisk eggs, almond milk, and vanilla in another bowl.
• Combine wet and dry ingredients, then fold in strawberries.
• Pour batter into muffin cups and sprinkle shredded coconut on top.
• Bake 22–25 minutes until set and lightly golden.

Coconut and almond flours provide a tender, low carb base.

Strawberries add natural sweetness and moisture.

These muffins are soft, fruity, and satisfying.

Every bite delivers a tropical, low carb treat.

Mocha Almond Low Carb Muffins

These muffins combine coffee and chocolate for a rich, flavorful, low carb treat.

Almond flour creates a soft base, while espresso powder and sugar-free chocolate chips enhance the mocha flavor.

They are perfect for breakfast or an afternoon pick-me-up.

Every bite is aromatic, indulgent, and satisfying.

Ingredients:

• 2 cups almond flour
• ½ cup low carb sweetener
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp instant espresso powder
• ½ cup sugar-free chocolate chips

Instructions:

• Preheat oven to 350°F (175°C) and line a muffin tin.
• Mix almond flour, sweetener, baking powder, salt, and espresso powder in a bowl.
• Whisk eggs, almond milk, and vanilla in another bowl.
• Combine wet and dry ingredients, then fold in chocolate chips.
• Pour batter into muffin cups and bake 22–25 minutes until golden and set.

Almond flour provides a low carb, tender base.

Coffee and chocolate add rich, aromatic flavor.

These muffins are soft, indulgent, and low carb.

Every bite delivers a flavorful, energizing treat.

Pumpkin Chocolate Chip Muffins

These muffins combine pumpkin puree with sugar-free chocolate chips for a soft, moist, low carb treat.

Warm spices like cinnamon, nutmeg, and ginger enhance the flavor without adding sugar.

They are perfect for fall or anytime you crave a cozy baked good.

Every bite is soft, spiced, and indulgent.

Ingredients:

• 1½ cups almond flour
• ½ cup coconut flour
• ½ cup low carb sweetener
• 1 tsp baking powder
• ¼ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• 3 large eggs
• ½ cup pumpkin puree
• ¼ cup unsweetened almond milk
• ½ cup sugar-free chocolate chips

Instructions:

• Preheat oven to 350°F (175°C) and line a muffin tin.
• Mix almond flour, coconut flour, sweetener, baking powder, salt, and spices in a bowl.
• Whisk eggs, pumpkin puree, and almond milk in another bowl.
• Combine wet and dry ingredients, then fold in chocolate chips.
• Pour batter into muffin cups and bake 22–25 minutes until set and lightly golden.

Almond and coconut flours provide a tender, low carb base.

Pumpkin and spices add moisture, warmth, and flavor.

These muffins are soft, aromatic, and low carb.

Every bite delivers a cozy, satisfying, and indulgent treat.

Lemon Poppy Seed Low Carb Muffins

These muffins are light, zesty, and infused with fresh lemon and poppy seeds while remaining low carb.

They are naturally sweetened and perfect for breakfast or a refreshing snack.

The combination of lemon zest and poppy seeds creates a bright, aromatic flavor.

Every bite is tender, citrusy, and satisfying.

Ingredients:

• 2 cups almond flour
• ½ cup low carb sweetener
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 tbsp lemon juice
• 2 tsp poppy seeds

Instructions:

• Preheat oven to 350°F (175°C) and line a muffin tin.
• In a bowl, mix almond flour, sweetener, baking powder, salt, and poppy seeds.
• Whisk eggs, almond milk, vanilla, lemon zest, and lemon juice in another bowl.
• Combine wet and dry ingredients until smooth.
• Divide batter into muffin cups and bake 22–25 minutes until golden and set.

Almond flour provides a low carb, fluffy base.

Lemon and poppy seeds add bright, aromatic flavor.

These muffins are soft, zesty, and guilt-free.

Every bite delivers a light, refreshing low carb treat.

Maple Pecan Low Carb Muffins

These muffins are lightly sweetened with a sugar-free maple flavor and topped with crunchy pecans.

They are low carb, moist, and perfect for breakfast or a snack.

The nutty pecans add texture, flavor, and healthy fats.

Every bite is soft, nutty, and satisfying.

Ingredients:

• 2 cups almond flour
• ½ cup low carb sweetener
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp sugar-free maple extract
• ½ cup chopped pecans

Instructions:

• Preheat oven to 350°F (175°C) and line a muffin tin.
• Mix almond flour, sweetener, baking powder, and salt in a bowl.
• Whisk eggs, almond milk, vanilla, and maple extract in another bowl.
• Combine wet and dry ingredients, then fold in pecans.
• Divide batter into muffin cups and bake 22–25 minutes until golden and firm.

Almond flour provides a tender, low carb base.

Maple flavor and pecans create a nutty, aromatic experience.

These muffins are soft, moist, and flavorful.

Every bite delivers a cozy, satisfying low carb treat.

Raspberry Almond Muffins

These muffins are studded with fresh raspberries for a naturally sweet and tart low carb treat.

Almond flour keeps them tender while maintaining low carbs.

The raspberries add vibrant flavor and a soft, juicy texture.

Every bite is fruity, moist, and delicious.

Ingredients:

• 2 cups almond flour
• ½ cup low carb sweetener
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• ¼ cup sliced almonds

Instructions:

• Preheat oven to 350°F (175°C) and line a muffin tin.
• Mix almond flour, sweetener, baking powder, and salt in a bowl.
• Whisk eggs, almond milk, and vanilla in another bowl.
• Combine wet and dry ingredients, then fold in raspberries.
• Pour batter into muffin cups and sprinkle sliced almonds on top.
• Bake 22–25 minutes until golden and set.

Almond flour provides a soft, low carb base.

Raspberries add natural sweetness and moisture.

These muffins are light, fruity, and nutritious.

Every bite delivers a refreshing and satisfying low carb treat.

Chocolate Zucchini Low Carb Muffins

These muffins incorporate grated zucchini for moisture and natural sweetness while remaining low carb.

Cocoa powder and sugar-free chocolate chips create a rich, chocolatey flavor.

They are soft, tender, and perfect for breakfast or dessert.

Every bite is chocolatey, moist, and flavorful.

Ingredients:

• 2 cups almond flour
• ¼ cup cocoa powder
• ½ cup low carb sweetener
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• 1 cup grated zucchini, squeezed dry
• ½ cup sugar-free chocolate chips
• 1 tsp vanilla extract

Instructions:

• Preheat oven to 350°F (175°C) and line a muffin tin.
• Mix almond flour, cocoa powder, sweetener, baking powder, and salt in a bowl.
• Whisk eggs, almond milk, vanilla, and grated zucchini in another bowl.
• Combine wet and dry ingredients, then fold in chocolate chips.
• Pour batter into muffin cups and bake 22–25 minutes until set.

Almond flour and zucchini provide a tender, low carb base.

Chocolate and cocoa add rich flavor naturally.

These muffins are moist, chocolatey, and low carb.

Every bite delivers a satisfying, guilt-free chocolate treat.

Cranberry Orange Low Carb Muffins

These muffins combine tart cranberries and fresh orange zest for a refreshing low carb flavor.

Almond flour provides a tender base, while natural sweeteners balance the tartness.

They are perfect for breakfast, snacks, or brunch.

Every bite is fruity, aromatic, and satisfying.

Ingredients:

• 2 cups almond flour
• ½ cup low carb sweetener
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• Zest of 1 orange
• ½ cup fresh or frozen cranberries

Instructions:

• Preheat oven to 350°F (175°C) and line a muffin tin.
• Mix almond flour, sweetener, baking powder, and salt in a bowl.
• Whisk eggs, almond milk, vanilla, and orange zest in another bowl.
• Combine wet and dry ingredients, then fold in cranberries.
• Pour batter into muffin cups and bake 22–25 minutes until golden and set.

Almond flour provides a low carb, tender base.

Cranberries and orange zest add vibrant flavor and brightness.

These muffins are soft, aromatic, and fruity.

Every bite delivers a refreshing, healthy, and satisfying treat.