Keto Vanilla Muffins – Soft & Moist (1.5g Net Carbs)

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This Keto Vanilla Muffins recipe is quick and easy to make they’re soft and moist and not at all dry like many low carb baked goods.

Serve these low-carb vanilla muffins with our keto whipped cream for extra fat with no added sugar.

These vanilla keto muffins have only 1.5g net carbs each!

This low carb muffins recipe makes 12 serves. 1 serving is 1 muffin

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

1. Preheat your oven to 180C/350F. Prepare a 12 cup muffin pan by lining with silicone cupcake molds.
2. Place the cream cheese, swerve, and vanilla essence into a large mixing bowl. Beat together with a hand mixer until smooth and creamy.
3. Add the eggs one at a time, mixing with the hand mixer after each one.
4. Add the remaining ingredients and mix until combined.
5. Add the mixture to a jug and pour evenly between the silicone cupcake molds.
6. Bake for 15-20 minutes until the muffins are puffed up and lightly browned.
7. Remove from the oven and leave to cool in the pan – the muffins will shrink as they cool.
8. Enjoy warm, or cool to room temperature, and enjoy.

Keto Vanilla Muffins

Our Keto Vanilla Muffins recipe is quick and easy to throw together. They are a great light keto snack.

5 from 18 votes

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Course: Snack, Snacks

Cuisine: American, Australian

Cook Time: 20 mins

Total Time: 20 mins

Servings: 12 servings

Calories: 132kcal

Author: Gerri

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

US Customary - Metric

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

How To Store Keto Vanilla Muffins

Store your keto vanilla muffins in the fridge for up to 1 week or freeze them for up to 3 months.

If you love low carb 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 Keto Vanilla Muffins recipe adjust the servings above.

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