Fluffy Low Carb Fat-Bomb Muffins

These Fluffy Low Carb Fat-Bomb Muffins are a rich, satisfying keto-friendly breakfast, snack, or dessert that delivers bakery-style comfort without the carbs. Almond flour creates a tender crumb, while coconut oil and heavy cream add moisture and indulgent fat to keep you full and energized. Lightly sweetened with a keto-friendly sweetener and packed with eggs for structure and fluffiness, each muffin bakes up soft, creamy, and perfectly portable for grab-and-go mornings or afternoon cravings. Enjoy them plain, warmed with butter, or topped with a dollop of keto whipped cream and a few berries for a guilt-free treat that fits seamlessly into a strict ketogenic lifestyle.

Course Breakfast, Dessert, Snack

Cuisine American, Keto

Keyword almond flour muffins, Fat Bombs, keto muffins, low carb breakfast, sugar free baking

Prep Time 10

Cook Time 18

Total Time 28

Servings muffins

Calories 215kcal

Equipment

Mixing bowl
Whisk
Spatula
12-cup muffin pan
paper muffin liners
measuring cups
measuring spoons
Oven
wire cooling rack

Ingredients

For the Fluffy Fat-Bomb Muffins

2 large eggs at room temperature if possible
1/2 cup full-fat heavy cream do not use half-and-half or milk
1/3 cup coconut oil, melted plus extra for greasing if not using liners
1 teaspoon pure vanilla extract
1/2 cup granulated erythritol or erythritol-based keto sweetener adjust to taste depending on sweetness level of your blend
1 1/2 cups blanched super-fine almond flour do not substitute coconut flour
2 teaspoons baking powder ensure it is fresh and gluten-free
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon optional, for warmth

Optional Add-Ins and Toppings

1/4 cup sugar-free chocolate chips Lily’s or similar, optional
2 tablespoons chopped pecans or walnuts optional, for extra crunch and fat

Instructions

Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners, lightly greasing the liners if desired to prevent sticking.
Add the eggs, heavy cream, melted coconut oil, vanilla extract, and granulated keto sweetener to a mixing bowl and whisk until the mixture is smooth and slightly frothy.
In a separate bowl combine the almond flour, baking powder, sea salt, and ground cinnamon, breaking up any lumps in the almond flour with a fork or whisk.
Gently fold the dry ingredients into the wet ingredients using a spatula until just combined, stopping as soon as no dry spots remain to keep the batter light and fluffy.
If using sugar-free chocolate chips or chopped nuts, fold them into the batter, reserving a small amount to sprinkle on top of the muffins if you like.
Divide the batter evenly among 10 muffin cups, filling each about two thirds to three quarters full, and sprinkle any reserved chocolate chips or nuts on top of the batter.
Bake the muffins on the center rack for 16 to 18 minutes until the tops are set, lightly golden, and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
Let the muffins cool in the pan for about 5 minutes to set the structure, then carefully transfer them to a wire rack to cool completely or until just warm before serving.
Serve the muffins plain, with butter, or topped with keto whipped cream, and store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Notes

For the fluffiest texture, bring the eggs and heavy cream to room temperature before mixing so the melted coconut oil does not seize up and create dense pockets in the batter. Almond flour brands vary in grind and absorbency, so if the batter looks overly thin, let it sit for a few minutes to thicken rather than adding more flour, which can make the muffins heavy. Always taste the batter for sweetness before baking, adding a small extra amount of keto sweetener if you prefer a dessert-level muffin. To freeze, place completely cooled muffins on a baking sheet to firm up, then transfer them to a freezer bag and squeeze out excess air; reheat gently in the microwave or in a low oven until warmed through.

Nutrition