Low Carb Blackberry Muffins (Almond Flour)

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Low carb blackberry muffins are a delicious keto friendly breakfast or grab and go snack. Moist, fluffy and bursting with flavour, these almond flour blackberry muffins are gluten free and suitable for baking novices.

blackberry muffins in a tray with scattered berries

It’s not actually blackberry season right now, but when I saw a punnet of extra large juicy blackberries at the supermarket this morning, I just had to buy it.

I love blackberries. Remember the Keto Blackberry Cheesecake I posted last summer? I’m still dreaming about it.

Blackberries excite me a lot more than blueberries, actually. I think it’s the size. Where blueberries are fruity bursts, blackberries are explosions. They are a full-on mouth party!

I began to make these almond flour blackberry muffins straight after I came home.

And guys, I’m so pleased with how they turned out: Light and fluffy, with a zesty kick from fresh lemon and packed with gorgeous juicy blackberries.

Are blackberries low carb

Yes, they are! Blackberries are amongst the fruit with the lowest carb count. 1 cup of blackberries contains just 6.2 grams of net carbs, according to the USDA.

Alongside raspberries, blueberries and strawberries, they are a great choice of low carb fruit and suitable for a low carb diet.


ingredients for blackberry muffins

Here are the ingredients I used for my Keto Blackberry Muffin recipe:

Blackberries – Must be fresh! Frozen blackberries are too squishy. I used 3 large blackberries per muffin.

Almond Flour – I used ground blanched almonds, which is equivalent to regular (coarser) blanched almond flour in the US. If you want to use super fine almond flour, you may want to reduce the amount by 1 to 2 tablespoons as it absorbs more liquid.

Coconut Flour – Because almond flour and coconut flour work so well in combination. Instructions for 100% almond flour muffins are further down in the post.

Eggs – Make sure they are room temperature and take your time blending them. We want plenty of air bubbles in the batter for a fluffier muffin. Use 3 large eggs or 4 medium.

Cream Cheese – Full fat and room temperature. (Another option would be to use ¼ cup butter and ¼ cup unsweetened almond milk, or ½ cup sour cream).

Sweetener – I used a granulated erythritol monk fruit blend, but Bocha Sweet, allulose, xylitol or Swerve will also work. Be aware that xylitol is toxic to dogs.

Lemon – Zest and juice. In my opinion absolutely essential!

Vanilla Extract – Make sure it’s sugar free.

Baking Powder – Must be fresh for a good rise.

How to make low carb blackberry muffins

There’s a printable recipe card with all details at the bottom of the post. Here are step by step instructions with images:

egg mix in a food processor bowl

First, blend the eggs for a few minutes until they are frothy and have increased in volume. You can use a food processor for this, or a bowl and an electric mixer.

Add the wet ingredients – cream cheese, lemon juice, lemon zest and vanilla extract. Blend until smooth.

almond flour and egg mix in a food processor bowl

Then add the dry ingredients: almond flour, coconut flour, baking powder, erythritol or your low carb sweetener of choice and blend until combined. Wait for a couple of minutes until the coconut flour has expanded.

muffin batter with blackberries in paper cases

Fill the batter into 8 paper muffin cups (or use a greased silicone muffin pan). Push 3 blackberries each into the batter. Optional: sprinkle the tops with low carb sweetener.

Bake your keto muffins for 25-27 minutes or until lightly browned and a toothpick inserted comes out clean.

a low carb blackberry muffin in a paper case

Recipe variations

Can I use different berries?

Yes! You could use blueberries, strawberries, cranberries or raspberries instead of the blackberries. Or make mixed berry muffins!

When using blueberries, reduce the amount to ½ cup as they are higher in carbs.

Pure almond flour blackberry muffins

To make the recipe with just almond flour, increase the amount to 2 cups / 200 grams of almond flour and omit the coconut flour.

For super-fine almond flour, reduce the total amount by 2 tablespoons.

Coconut flour blackberry muffins

You would need to change more than just the flour if you wanted to just use coconut flour. I recommend using the recipe for my Keto Coconut Flour Muffins with Blueberries and simply use blackberries instead of the blueberries.

Dairy free

For a dairy free version, use ⅓ cup coconut yoghurt and 2 tbsp melted coconut oil or ½ cup coconut cream instead of the cream cheese.

Blackberry cheesecake muffins

Stir together ½ cup / 120g of cream cheese, ½ tsp vanilla extract and 2 tablespoons of sweetener. Add a tablespoon of this mix into the middle of each muffin.

Another option would be to add a cream cheese frosting on top!

For a more cake-like experience, add 2-3 tablespoons of melted and cooled butter to the batter.

a bitten into blackberry muffin


Store on the counter for up to 2 days, fridge for 5 days or freeze for up to 3 months. 

More low carb muffin recipes

I am crazy about low carb muffins and have tons of muffin recipes on my website. If you want to see all of them in one place, check out my keto muffin recipes roundup post!

Here are some of the highlights:

Tried this recipe? Give it a star rating below!

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blackberry muffins in a muffin tray

Low Carb Almond Flour Blackberry Muffins

from sugarfreelondoner.com

These low carb blackberry muffins with almond flour are so easy to make! They are ready in just 30 minutes and contain only 3.2g net carbs.

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Breakfast, Snack

Cuisine British

Servings 8

Calories 197 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.


  • Preheat the oven to 180 Celsius / 350 Fahrenheit

  • Blend the eggs for a few minutes until they are frothy and have increased in volume.

  • Add the wet ingredients – sour cream, lemon juice, zest and vanilla extract – and blend.

  • Then add the dry ingredients – almond flour, baking powder, erythritol or your low carb sweetener of choice – and blend until combined. Let the batter sit for a few minutes so the coconut flour can expand.

  • Fill the batter into 8 paper muffin cups (or use a silicone muffin tray) and add the blueberries. Push some inside the batter and leave some on top. Optional: sprinkle the tops with low carb sweetener.

  • Bake for 25 minutes or until lightly browned and a toothpick inserted comes out clean.

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Makes 8 muffins. Net carbs per muffin: 3.2g. 
Weight: circa 80g each. 
This recipe is designed for ground almonds or regular / coarser almond flour. If you want to use super-fine almond flour, you may want to reduce the amount by 1-2 tbsp as it absorbs more liquid.
Don’t leave out the lemon zest or lemon juice – it really takes the recipe to the next level. 
Let cool fully before removing the paper cases. 


Calories: 197kcalTotal Carbohydrates: 5.9gProtein: 8gFat: 16.8gSaturated Fat: 4.4gFiber: 2.7gSugar: 2.3g

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