21 Best Low-Carb Muffin Recipes

Low-carb muffins are great for anyone watching their carbs or following keto, paleo, or gluten-free diets. They use ingredients like almond flour, coconut flour, or flaxseed instead of regular flour. These 21 recipes give you plenty of options from sweet to savory so you won’t miss regular muffins. Most low-carb muffins freeze well, so you can make a batch and enjoy them all week.

Almond Flour Blueberry Muffins

These use almond flour which makes them naturally low in carbs and gluten-free. The almond flour gives them a slightly nutty flavor that works well with the blueberries. They’re more dense and moist than regular muffins but in a good way. The trick is not overmixing the batter which can make them heavy. Some recipes add a little lemon zest which brightens up the flavor. These are probably the closest to traditional muffins of all the low-carb options.

Coconut Flour Chocolate Chip Muffins

Coconut flour is super absorbent, so these use way less flour and lots more eggs than regular muffins. This makes them higher in protein which helps keep you full longer. The chocolate chips add sweetness without adding too many carbs if you use sugar-free ones. Some recipes add a bit of vanilla or cinnamon which goes well with the slight coconut taste. These are good for satisfying a sweet craving without breaking your carb budget.

Keto Cinnamon Roll Muffins

These taste like cinnamon rolls but without all the carbs. They usually use a combo of almond and coconut flours. The cinnamon swirl in the middle uses a low-carb sweetener like erythritol or monk fruit instead of sugar. Some recipes include a cream cheese frosting on top made with cream cheese and more low-carb sweetener. These feel like a real treat but won’t kick you out of ketosis. Great for weekend breakfast when you want something special.

Savory Bacon and Cheese Muffins

These savory muffins are perfect for a quick breakfast or side with soup. They use almond flour or a mix of low-carb flours plus eggs and cheese which gives them structure. The bacon adds amazing flavor and a bit of crunch. Some recipes include herbs like chives or green onions too. These are really filling because of all the protein and fat. Good option when you’re tired of sweet breakfast options or need something portable for on-the-go.

Lemon Poppy Seed Keto Muffins

The bright lemon flavor in these makes them taste fresh and light even though they’re made with heavier low-carb flours. The poppy seeds add nice crunch and visual appeal. Most recipes use lots of lemon zest and a bit of juice for maximum lemon flavor. Some include a lemon glaze made with powdered erythritol which makes them feel more like a treat. These are great for spring and summer when you want something refreshing.

Zucchini Walnut Muffins

The shredded zucchini in these adds moisture without adding many carbs. Make sure to squeeze out the excess water from the zucchini first or they’ll be soggy. The walnuts add healthy fats and a nice crunch. Most recipes include cinnamon and sometimes nutmeg which goes great with zucchini. These keep well in the fridge for days because of the extra moisture from the zucchini. Good way to use up garden zucchini while staying low-carb.

Pumpkin Spice Low-Carb Muffins

The pumpkin puree in these adds moisture and flavor without too many carbs. The spices like cinnamon, nutmeg, ginger, and cloves give major fall vibes. Some recipes include sugar-free chocolate chips or chopped pecans for extra texture. The pumpkin helps mask the texture of the alternative flours if that bothers you. These freeze really well and can be microwaved for a quick breakfast or snack. Perfect for fall but good anytime.

Double Chocolate Avocado Muffins

These use mashed avocado instead of butter or oil which sounds weird but works amazing. You can’t taste the avocado at all – it just makes them super moist. The cocoa powder and sugar-free chocolate chips give double chocolate flavor. These have healthy fats from the avocado which helps keep you full. They’re not as sweet as regular chocolate muffins which makes them better for everyday. Great for chocolate cravings without the carb crash.

Strawberry Cream Cheese Muffins

These have a vanilla almond flour base with strawberries mixed in and sometimes a cream cheese swirl or filling. The berries add natural sweetness and pretty color. Fresh strawberries work best since frozen ones can make the batter too wet. The cream cheese adds richness and helps with the texture. These taste like strawberry cheesecake but with way fewer carbs. Perfect for spring and summer when strawberries are in season.

Keto Coffee Cake Muffins

These have a cinnamon streusel topping made with almond flour, butter, cinnamon, and a low-carb sweetener. The muffin base is usually pretty simple to let the topping be the star. Some recipes include a swirl of cinnamon in the middle too. The streusel gets crispy which gives nice texture contrast to the soft muffin. These feel like a real treat but won’t spike your blood sugar. Great with coffee (obviously) for a special breakfast.

Spinach Feta Breakfast Muffins

These savory muffins are more like mini frittatas or egg muffins than traditional flour-based ones. They’re basically eggs, spinach, feta, and sometimes a little almond flour to hold them together. The spinach adds nutrition and the feta gives salty tangy flavor. These are super high in protein and almost zero carb. They reheat well which makes them perfect for meal prep. Great for busy mornings when you need a grab-and-go breakfast.

Raspberry Almond Flour Muffins

The tart raspberries in these balance the richness of the almond flour nicely. You can use fresh or frozen berries, but if using frozen don’t thaw them first. Some recipes add sliced almonds on top for extra crunch and almond flavor. These aren’t as sweet as traditional muffins which lets the raspberry flavor shine. The combo of almond and raspberry is classic and works really well in low-carb form. These make a great breakfast or snack.

Coconut Banana Low-Carb Muffins

These use less banana than regular banana muffins to keep the carbs down, but still have good banana flavor. The coconut flour and shredded coconut add tropical vibes. They’re more dense than regular banana muffins but still moist and satisfying. Some recipes add cinnamon or vanilla which goes well with the banana. These are good for using up a single overripe banana when you don’t want to make a whole regular banana bread.

Carrot Cake Muffins with Cream Cheese Filling

These taste like carrot cake but with way fewer carbs. The shredded carrots add moisture and a bit of natural sweetness. Most recipes include cinnamon, nutmeg, and sometimes ginger just like regular carrot cake. The cream cheese filling in the middle stays soft and creamy after baking. Some versions have a cream cheese frosting on top instead of a filling. These feel really indulgent but are actually pretty nutritious. Great for carrot cake lovers.

Maple Pecan Muffins

These use sugar-free maple syrup or maple extract to get maple flavor without the carbs. The chopped pecans add great texture and nutty flavor. Some recipes include a little cinnamon which goes well with the maple. These have a warm, comforting flavor that’s perfect for fall and winter. A few recipes add a maple glaze on top made with powdered erythritol and more maple flavor. Good for when you want something that feels like a treat.

Cheddar Jalapeño Cauliflower Muffins

These savory muffins use riced cauliflower as a base instead of flour which makes them super low-carb. The sharp cheddar and spicy jalapeños add tons of flavor. Eggs and cheese help bind everything together. These are a bit like cauliflower cheese but in convenient muffin form. They’re great with chili or soup, or just as a savory snack. The cauliflower flavor is pretty mild with all the cheese and jalapeño. Good for meal prep since they reheat well.

Chai Spice Flaxseed Muffins

These use ground flaxseed as the main flour which makes them high in fiber and omega-3s. The chai spices (cinnamon, cardamom, ginger, cloves) give them amazing flavor. They’re not very sweet which makes them good for breakfast. The texture is different from regular muffins – more dense and a bit chewy in a good way. Some recipes add chopped nuts for extra texture. These are really filling because of all the fiber in the flaxseed.

Blackberry Lemon Low-Carb Muffins

The combo of tart blackberries and bright lemon works really well in these almond flour muffins. The berries add bursts of juicy flavor and pretty color. The lemon zest and juice brightens everything up. Some recipes include a lemon glaze made with powdered erythritol which adds sweetness. These taste like summer but can be made year-round with frozen berries. The flavors are bold enough that you don’t notice the alternative flour texture as much.

Peanut Butter Chocolate Swirl Muffins

These use natural peanut butter in the batter which adds protein and healthy fat. The chocolate swirl is usually made with cocoa powder, a low-carb sweetener, and a bit of butter. Some recipes add sugar-free chocolate chips too for extra chocolate flavor. These are more filling than most muffins because of the protein and fat in the peanut butter. The combo of peanut butter and chocolate is always a winner, even in low-carb form.

Cranberry Orange Almond Flour Muffins

The tart cranberries and bright orange zest make these taste fresh and zingy. Fresh cranberries work best since they’re less sweet than dried (which have added sugar). The orange zest adds lots of flavor without adding carbs. Some recipes include chopped nuts for extra texture. These have a great holiday vibe but are tasty anytime. The bold flavors help mask the different texture of almond flour if you’re new to low-carb baking.

Egg and Sausage Breakfast Muffins

These are basically mini frittatas in muffin form. They’re mostly eggs, cooked sausage, and cheese with maybe a tiny bit of almond flour. Some recipes line the muffin cups with thinly sliced ham instead of using a flour base at all. These are almost zero carb and super high in protein. They reheat really well which makes them perfect for meal prep. My husband loves these for grab-and-go breakfasts all week. You can vary the fillings based on what you like.