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Keto Strawberry Blueberry Muffins Digital Train (1)

Best Strawberry and Blueberry Keto Muffins

Easy and Tasty Strawberry and Blueberry Ketogenic Muffins made with almond flour.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Snack
Cuisine American
Servings 12


  • 2 cups Almond flour 300 g
  • 1/4 cup Powdered Erythritol 60 g
  • 3 large Eggs
  • 1/4 cup Butter 60 g
  • 1/3 cup Heavy Cream 80 ml
  • 1/2 tsp Baking Powder
  • 1 pinch of Salt
  • 1/2 tsp Vanilla Extract
  • 2/3 cup Chopped Strawberries 100 g
  • 2/3 cup Blueberries 100 g


  • Preheat the oven at 350°F (175°C). Prepare a 12 hole muffin tin with cupcake liners.
  • In a bowl, combine eggs, butter, erythritol, salt, baking powder and vanilla. Whisk until fully combined, with a mixer or in a food processor.
  • Add the almond flour and combine well.
  • Slowly add heavy cream, so you are left with a  grainy, thick batter, but that would still fall off the spoon.  
  • Divide the batter into 2 equal parts. Gently fold in strawberries in one part and blueberries in the other. 
  • Divide the strawberry batter in 6 muffin liners and the blueberry batter into the other 6, filling 3/4 of each muffin liner. 
  • Bake the strawberry muffins and the blueberry muffins until they are brown on the top, for about 20 to 25 minutes. You can insert a toothpick towards the end and if it comes out clean or just with a few crumbles, your muffins are ready.
  • Cool your muffins for 10 to 15 minutes before servings.
Keyword blueberry, keto, muffin, strawberry