Our Keto Vanilla Muffins recipe is quick and easy to throw together. they’re a very tasty low-carb snack.
Serve these low-carb muffins with our keto whipped cream for extra fat with no added sugar.
These vanilla keto muffins have only 1.5g net carbs each!
It’s easy to mix up the flavor by using chocolate collagen protein powder or adding a quarter cup of sugar-free chocolate chips.
This low carb muffins recipe makes 12 serves. 1 serving is 1 muffin
Store your keto muffins in the fridge for up to 1 week or freeze for up to 3 months.
Keto Vanilla Muffins Ingredients
- 8 ounces Cream Cheese, softened
- ¼ cup of Swerve
- 1 teaspoon of Vanilla Essence
- 4 large Eggs
- ½ cup of Almond Flour
- 2 scoops Vanilla Collagen Protein Powder
- 1 teaspoon of Baking Powder
How to Make Keto Vanilla Muffins
- Preheat your oven to 180C/350F. Prepare a 12 cup muffin pan by lining with silicone cupcake molds.
- Place the cream cheese, swerve, and vanilla essence into a large mixing bowl. Beat together with a hand mixer until smooth and creamy.
- Add the eggs one at a time, mixing with the hand mixer after each one.
- Add the remaining ingredients and mix until combined.
- Add the mixture to a jug and pour evenly between the silicone cupcake molds.
- Bake for 15-20 minutes until the muffins are puffed up and lightly browned.
- Remove from the oven and leave to cool in the pan – the muffins will shrink as they cool.
- Enjoy warm, or cool to room temperature, and enjoy.
Easy Keto Vanilla Muffins - Low Carb, Soft and Moist
Our Keto Vanilla Muffins recipe is quick and easy to throw together. They are a great light keto snack.
Print Pin Email Servings: 12 servings
Calories: 132kcal
Ingredients
- 8 ounces cream cheese softened
- 1/4 cup swerve
- 1 teaspoon vanilla essence
- 4 large eggs
- 1/2 cup almond flour
- 2 scoops collagen protein powder vanilla
- 1 teaspoon baking powder
Instructions
- Preheat your oven to 180C/350F. Prepare a 12 cup muffin pan by lining with silicone cupcake molds.
- Place the cream cheese, swerve and vanilla essence into a large mixing bowl. Beat together with a hand mixer until smooth and creamy.
- Add the eggs one at a time, mixing with the hand mixer after each one.
- Add the remaining ingredients and mix until combined.
- Add the mixture to a jug and pour evenly between the silicone cupcake molds.
- Bake for 15-20 minutes until the muffins are puffed up and lightly browned.
- Remove from the oven and leave to cool in the pan - the muffins will shrink as they cool.
- Enjoy warm, or cool to room temperature, and enjoy.
Nutrition
Serving: 1muffin | Calories: 132kcal | Carbohydrates: 2g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 91mg | Sodium: 87mg | Potassium: 85mg | Fiber: 0.5g | Sugar: 0g | Vitamin A: 355IU | Vitamin C: 0mg | Calcium: 53mg | Iron: 0.6mg
If you love muffins and cupcakes, try some of our other tasty keto recipes;
- Double Chocolate Fudge Muffins
- Lemon and Poppyseed Cupcakes
- Zucchini and Cheddar Muffins
- Chocolate Chip Muffins
To make a larger batch of this Low Carb Vanilla Muffins recipe adjust the servings above.
Hi Gerri!
Do you think that I might be able to swap the collagen powder for something like whey protein powder? As a vegetarian (not vegan), I avoid collagen powder.
I suppose I should just try it, but I thought I’d ask just in case you already had some idea, which would save me time, effort and ingredients if it were a bad idea.
Thanks for any advice you might have.
Hi John-Mark,
I honestly am not too sure if whey protein will have the same result. I am in the process of creating videos for all our recipes, so when I get to this one I’ll give it a try with both.
I’m not sure when I will get around to this one, but with 500+ recipes on the website, it may take a little while. If you can’t wait for that, please let me know if you give it a try 🙂
I made these and doubled the recipe, used Pure Protein Vanilla Whey Protein powder and used a extra teaspoon of baking powder. Half got a cup of raspberries and half git a cup of sugar free chocolate chips. They turned out marvelous and taste delicious!
They sound delicious, Chris!
Delicious. Mine did sink in the middle a bit, but were yum. Definitely making again. Kids ate them too. I used aussie bodies vanilla collagen protein powder and it seemed to work.
I haven’t tried that collagen, but glad to hear that it works! There might be some differences in the ingredients or scoop size that could have caused the sinking.