Keto muffins are a perfect low-carb treat for anyone following a ketogenic lifestyle.
On Saturdays, they make for a delightful breakfast, snack, or dessert without breaking your carb goals.
From chocolate and blueberry to almond and cinnamon flavors, keto muffins can satisfy your sweet tooth while keeping you in ketosis.
These 15 Saturday keto muffin recipes are designed to be easy, delicious, and nutritious, perfect for a relaxed weekend baking session.
Whether you’re meal prepping or enjoying a treat, these muffins are sure to impress and energize your Saturday.
15 Easy Saturday Keto Muffin Recipes for Quick Baking
Saturday keto muffin recipes prove that low-carb baking can be both satisfying and flavorful.
These 15 recipes highlight a variety of flavors and textures, from sweet and chocolaty to fruity and nutty.
Incorporating keto muffins into your weekend routine keeps snacks convenient, guilt-free, and compatible with your ketogenic lifestyle.
Experimenting with these recipes can make Saturdays more enjoyable and delicious.
Whether for breakfast, snack time, or dessert, these keto muffin creations are sure to delight, inspire, and keep you on track with your goals.
Saturday’s Almond Flour Blueberry Muffins
These Saturday almond flour blueberry muffins are moist, tender, and packed with flavor.
They are naturally low-carb and keto-friendly, using almond flour and erythritol to create a soft, slightly sweet muffin that pairs perfectly with coffee or tea.
Fresh blueberries burst with every bite, adding natural sweetness and a pop of juiciness.
Ingredients:
- 2 cups almond flour
- ½ cup erythritol
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- ½ cup fresh blueberries
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk eggs, almond milk, melted coconut oil, and vanilla extract.
- Combine wet and dry ingredients until smooth.
- Gently fold in blueberries.
- Divide batter evenly into muffin cups and bake for 20–25 minutes until golden and a toothpick comes out clean.
These Saturday almond flour blueberry muffins are soft, flavorful, and keto-friendly.
The natural sweetness of blueberries complements the rich almond flour base.
Perfect for Saturdays, they make a satisfying low-carb breakfast or snack.
Saturday’s Chocolate Chip Keto Muffins
These Saturday chocolate chip keto muffins are decadent, moist, and chocolatey.
Made with almond flour and sugar-free chocolate chips, they are perfectly low-carb and keto-friendly, offering a sweet treat without the guilt.
They are fluffy and tender, with chocolate pockets in every bite.
Ingredients:
- 2 cups almond flour
- ½ cup erythritol
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup melted butter or coconut oil
- 1 tsp vanilla extract
- ½ cup sugar-free chocolate chips
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix almond flour, erythritol, baking powder, and salt.
- Whisk together eggs, almond milk, melted butter, and vanilla extract.
- Combine wet and dry ingredients until smooth.
- Fold in chocolate chips.
- Divide batter into muffin cups and bake for 20–25 minutes until golden and firm.
These Saturday chocolate chip keto muffins are rich, moist, and satisfying.
The sugar-free chocolate adds bursts of flavor without spiking blood sugar.
Perfect for Saturdays, they are a guilt-free indulgence for breakfast or dessert.
Saturday’s Lemon Poppy Seed Keto Muffins
These Saturday lemon poppy seed keto muffins are light, tangy, and fragrant.
They are made with almond flour, erythritol, and fresh lemon juice and zest, creating a low-carb, keto-friendly treat.
Poppy seeds add a delightful crunch while the lemon flavor brightens every bite.
Ingredients:
- 2 cups almond flour
- ½ cup erythritol
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup melted coconut oil
- Zest of 1 lemon
- 2 tbsp lemon juice
- 2 tbsp poppy seeds
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix almond flour, erythritol, baking powder, and salt.
- Whisk eggs, almond milk, melted coconut oil, lemon juice, and zest.
- Combine wet and dry ingredients until smooth.
- Fold in poppy seeds.
- Divide batter into muffin cups and bake for 20–25 minutes until golden and firm.
These Saturday lemon poppy seed keto muffins are tangy, moist, and flavorful.
The lemon zest and juice enhance the almond flour base beautifully.
Perfect for Saturdays, they are a refreshing low-carb breakfast or snack.
Saturday’s Cinnamon Swirl Keto Muffins
These Saturday cinnamon swirl keto muffins are aromatic, soft, and indulgent.
They are made with almond flour, erythritol, and a cinnamon swirl that adds sweetness and spice while keeping them low-carb and keto-friendly.
Each bite delivers a comforting flavor perfect for a weekend morning.
Ingredients:
- 2 cups almond flour
- ½ cup erythritol
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup melted butter or coconut oil
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 2 tbsp erythritol (for swirl)
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix almond flour, erythritol, baking powder, and salt.
- Whisk eggs, almond milk, melted butter, and vanilla extract.
- Combine wet and dry ingredients.
- In a small bowl, mix cinnamon and erythritol for the swirl.
- Fill muffin cups with batter and swirl cinnamon mixture on top with a toothpick.
- Bake for 20–25 minutes until golden and firm.
These Saturday cinnamon swirl keto muffins are aromatic, soft, and flavorful.
The cinnamon swirl adds sweetness and spice without increasing carbs.
Perfect for Saturdays, they make a comforting low-carb breakfast or snack.
Saturday’s Pumpkin Spice Keto Muffins
These Saturday pumpkin spice keto muffins are moist, aromatic, and perfect for autumn flavors.
Made with almond flour, pumpkin puree, and warming spices, they are low-carb, keto-friendly, and naturally sweetened.
They are tender and fragrant, ideal for a cozy weekend breakfast.
Ingredients:
- 2 cups almond flour
- ½ cup erythritol
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup pumpkin puree
- ¼ cup melted coconut oil
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix almond flour, erythritol, baking powder, salt, and pumpkin pie spice.
- Whisk eggs, pumpkin puree, melted coconut oil, and vanilla extract.
- Combine wet and dry ingredients until smooth.
- Divide batter into muffin cups and bake for 20–25 minutes until golden and firm.
These Saturday pumpkin spice keto muffins are moist, flavorful, and aromatic.
The pumpkin puree and spices create a rich, comforting taste without extra carbs.
Perfect for Saturdays, they are a cozy, low-carb breakfast or snack option
Saturday’s Cheddar and Jalapeño Keto Muffins
These Saturday cheddar and jalapeño keto muffins are savory, spicy, and satisfying.
They are made with almond flour, shredded cheddar, and diced jalapeños, creating a low-carb, keto-friendly muffin perfect for breakfast, lunch, or a snack.
The combination of cheese and spice gives each bite a bold, flavorful punch.
Ingredients:
- 2 cups almond flour
- ½ cup shredded cheddar cheese
- ½ tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- 2 tbsp melted butter or coconut oil
- 1–2 jalapeños, diced
- ½ tsp garlic powder
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix almond flour, baking powder, salt, and garlic powder.
- Whisk eggs, almond milk, and melted butter.
- Combine wet and dry ingredients until smooth.
- Fold in shredded cheddar and diced jalapeños.
- Divide batter into muffin cups and bake for 20–25 minutes until golden and firm.
These Saturday cheddar and jalapeño keto muffins are savory, spicy, and satisfying.
The cheese adds richness while jalapeños give a delightful kick.
Perfect for Saturdays, they are a bold, low-carb breakfast or snack.
Saturday’s Coconut Almond Keto Muffins
These Saturday coconut almond keto muffins are fragrant, moist, and subtly sweet.
They are made with almond flour, unsweetened shredded coconut, and coconut oil, making them low-carb, keto-friendly, and full of tropical flavor.
The coconut adds texture and a delicate, naturally sweet taste.
Ingredients:
- 2 cups almond flour
- ½ cup unsweetened shredded coconut
- ½ cup erythritol
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup melted coconut oil
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix almond flour, shredded coconut, erythritol, baking powder, and salt.
- Whisk eggs, coconut oil, almond milk, and vanilla extract.
- Combine wet and dry ingredients until smooth.
- Divide batter into muffin cups and bake for 20–25 minutes until golden and firm.
These Saturday coconut almond keto muffins are moist, fragrant, and lightly sweet.
The coconut provides a natural flavor and texture boost.
Perfect for Saturdays, they make a tropical, low-carb breakfast or snack.
Saturday’s Raspberry Cream Cheese Keto Muffins
These Saturday raspberry cream cheese keto muffins are sweet, tangy, and indulgent.
Almond flour muffins are filled with fresh raspberries and swirls of cream cheese, creating a moist, flavorful, and low-carb treat.
The cream cheese adds richness while raspberries provide a fresh burst of flavor.
Ingredients:
- 2 cups almond flour
- ½ cup erythritol
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup melted butter
- ½ cup fresh raspberries
- 4 oz cream cheese, softened
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix almond flour, erythritol, baking powder, and salt.
- Whisk eggs, almond milk, and melted butter.
- Combine wet and dry ingredients until smooth.
- Spoon half the batter into muffin cups, add a dollop of cream cheese, and top with remaining batter.
- Gently fold in raspberries and bake for 20–25 minutes until golden and set.
These Saturday raspberry cream cheese keto muffins are moist, tangy, and rich.
The combination of cream cheese and raspberries creates a decadent low-carb treat.
Perfect for Saturdays, they are a delightful breakfast or snack option.
Saturday’s Pumpkin Chocolate Chip Keto Muffins
These Saturday pumpkin chocolate chip keto muffins are moist, flavorful, and comforting.
Made with almond flour, pumpkin puree, and sugar-free chocolate chips, they are low-carb and perfect for fall-inspired Saturdays.
The pumpkin adds moisture and warmth, while chocolate chips create a sweet contrast.
Ingredients:
- 2 cups almond flour
- ½ cup erythritol
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup pumpkin puree
- ¼ cup melted coconut oil
- ½ cup sugar-free chocolate chips
- 1 tsp pumpkin pie spice
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix almond flour, erythritol, baking powder, salt, and pumpkin pie spice.
- Whisk eggs, pumpkin puree, and coconut oil.
- Combine wet and dry ingredients until smooth.
- Fold in chocolate chips and divide batter into muffin cups.
- Bake for 20–25 minutes until golden and firm.
These Saturday pumpkin chocolate chip keto muffins are moist, flavorful, and indulgent.
The pumpkin and chocolate create a comforting, low-carb combination.
Perfect for Saturdays, they are an ideal breakfast or snack treat.
Saturday’s Lemon Pecan Keto Muffins
These Saturday lemon pecan keto muffins are tangy, nutty, and lightly sweet.
They are made with almond flour, lemon zest, and chopped pecans, creating a moist, flavorful, and low-carb muffin perfect for a refreshing weekend treat.
The pecans add crunch while lemon brightens every bite.
Ingredients:
- 2 cups almond flour
- ½ cup erythritol
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup melted butter or coconut oil
- ¼ cup unsweetened almond milk
- Zest of 1 lemon
- ½ cup chopped pecans
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix almond flour, erythritol, baking powder, and salt.
- Whisk eggs, melted butter, almond milk, lemon zest, and vanilla extract.
- Combine wet and dry ingredients until smooth.
- Fold in chopped pecans and divide batter into muffin cups.
- Bake for 20–25 minutes until golden and firm.
These Saturday lemon pecan keto muffins are tangy, moist, and flavorful.
The lemon zest brightens the almond base while pecans add delightful crunch.
Perfect for Saturdays, they are a refreshing low-carb breakfast or snack
Saturday’s Chocolate Avocado Keto Muffins
These Saturday chocolate avocado keto muffins are rich, fudgy, and creamy.
They are made with almond flour, cocoa powder, and ripe avocado, providing a moist, low-carb, and keto-friendly treat.
The avocado adds natural creaminess while cocoa delivers a deep chocolate flavor.
Ingredients:
- 2 cups almond flour
- ½ cup unsweetened cocoa powder
- ½ cup erythritol
- 1 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ½ cup mashed avocado
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- ½ cup sugar-free chocolate chips (optional)
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, whisk eggs, mashed avocado, almond milk, and vanilla extract.
- Combine wet and dry ingredients until smooth.
- Fold in chocolate chips if desired and divide batter into muffin cups.
- Bake for 20–25 minutes until firm and a toothpick comes out clean.
These Saturday chocolate avocado keto muffins are fudgy, moist, and flavorful.
The avocado adds a natural creaminess that enhances the chocolate richness.
Perfect for Saturdays, they make a satisfying low-carb breakfast or snack.
Saturday’s Pumpkin Walnut Keto Muffins
These Saturday pumpkin walnut keto muffins are moist, fragrant, and slightly sweet.
They are made with almond flour, pumpkin puree, and chopped walnuts, creating a low-carb, keto-friendly, and flavorful treat perfect for weekend mornings.
Pumpkin adds tenderness and warmth while walnuts provide a crunchy texture.
Ingredients:
- 2 cups almond flour
- ½ cup erythritol
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup pumpkin puree
- ¼ cup melted coconut oil
- ½ cup chopped walnuts
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix almond flour, erythritol, baking powder, salt, and pumpkin pie spice.
- Whisk eggs, pumpkin puree, coconut oil, and vanilla extract.
- Combine wet and dry ingredients until smooth.
- Fold in chopped walnuts and divide batter into muffin cups.
- Bake for 20–25 minutes until golden and firm.
These Saturday pumpkin walnut keto muffins are moist, flavorful, and aromatic.
The combination of pumpkin and walnuts creates a rich and comforting taste.
Perfect for Saturdays, they are a low-carb, cozy breakfast or snack.
Saturday’s Raspberry Almond Keto Muffins
These Saturday raspberry almond keto muffins are fruity, tender, and naturally sweet.
Almond flour muffins are studded with fresh raspberries and almond extract, making them low-carb, keto-friendly, and bursting with flavor.
They are soft, moist, and perfect for a refreshing weekend treat.
Ingredients:
- 2 cups almond flour
- ½ cup erythritol
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup melted coconut oil
- ¼ cup unsweetened almond milk
- 1 tsp almond extract
- ½ cup fresh raspberries
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix almond flour, erythritol, baking powder, and salt.
- Whisk eggs, coconut oil, almond milk, and almond extract.
- Combine wet and dry ingredients until smooth.
- Gently fold in raspberries and divide batter into muffin cups.
- Bake for 20–25 minutes until golden and set.
These Saturday raspberry almond keto muffins are moist, fruity, and fragrant.
The raspberries provide bursts of natural sweetness and moisture.
Perfect for Saturdays, they are a refreshing, low-carb breakfast or snack.
Saturday’s Mocha Keto Muffins
These Saturday mocha keto muffins are rich, chocolatey, and lightly caffeinated.
Almond flour muffins are flavored with cocoa powder and brewed coffee, creating a low-carb, keto-friendly treat perfect for coffee lovers.
They are soft, moist, and satisfying for a weekend breakfast or snack.
Ingredients:
- 2 cups almond flour
- ½ cup unsweetened cocoa powder
- ½ cup erythritol
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- 2 tbsp brewed coffee, cooled
- ¼ cup melted coconut oil
- ½ tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix almond flour, cocoa powder, erythritol, baking powder, and salt.
- Whisk eggs, almond milk, coffee, melted coconut oil, and vanilla extract.
- Combine wet and dry ingredients until smooth.
- Divide batter into muffin cups and bake for 20–25 minutes until firm.
These Saturday mocha keto muffins are chocolatey, moist, and lightly caffeinated.
The coffee enhances the chocolate flavor for a rich taste experience.
Perfect for Saturdays, they make a low-carb treat ideal for breakfast or a midday pick-me-up.
Saturday’s Zucchini Cinnamon Keto Muffins
These Saturday zucchini cinnamon keto muffins are moist, tender, and subtly spiced.
Grated zucchini adds natural moisture and fiber while almond flour keeps them low-carb and keto-friendly.
Cinnamon provides warmth and flavor, making them perfect for a cozy weekend breakfast.
Ingredients:
- 2 cups almond flour
- ½ cup erythritol
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup grated zucchini
- ¼ cup melted coconut oil
- ¼ cup unsweetened almond milk
- 1 tsp cinnamon
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix almond flour, erythritol, baking powder, salt, and cinnamon.
- Whisk eggs, melted coconut oil, almond milk, and vanilla extract.
- Combine wet and dry ingredients until smooth.
- Fold in grated zucchini and divide batter into muffin cups.
- Bake for 20–25 minutes until golden and firm.
These Saturday zucchini cinnamon keto muffins are moist, tender, and flavorful.
The zucchini adds natural moisture while cinnamon enhances the warm, comforting taste.
Perfect for Saturdays, they are a nutritious, low-carb breakfast or snack.
