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I used to make muffins all the time when I was younger.
And I truly mean all the time.

Whenever I was sad, angry or bored I made muffins or cupcakes.
My friends who lived in my neighboorhood at that time can vouch for that as they profited from the fact that I couldn’t eat 12 muffins a day.
So naturally, I got pretty good at making them.

When I started the keto lifestyle, I had no idea how the hell I’m supposed to make keto-friendly versions of the muffins I used to make.
I tried and I tried, but most of those attempts were pretty “meh”.
Until now.

These little guys come pretty close to the ones I used to make.
And my favorite type of muffin to make back then were simple vanilla and chocolate marble muffins, that’s why they get the honor to be published first.

One muffin only has 1.5g net carbs and quite a bit of protein with about 10g and as someone who has eaten probably thousands of muffins in her lifetime I can say with a clear conscience – they also taste like the real deal!
 

Keto Vanilla & Chocolate Marbled Muffins
 

Keto Vanilla & Chocolate Marbled Muffins
 

KETO MARBLED MUFFINS INGREDIENTS:

This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.

(You can find the exact amounts needed on the recipe card embedded below this section).

  • finely ground almond flour
    the finer, the better!
    If your almond flour is very coarse, I recommend adding it into a food processor and grounding it up a bit more – this way your texture will be finer and thus: more “real” muffin like!
  • granulated erythritol:

    Why do I love Erythritol so much?
    In my opinion, Erythritol is the best keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.

    You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Keep that ratio in mind when using a 1:1 sugar replacement.

  • butter:
    The butter should be quite soft. Take it out of the fridge at least an hour before making the muffins, depending on the room temperature at that moment (it may take longer than an hour if it’s cold in your kitchen).
  • eggs
    The eggs should have room temperature.
  • sugar-free vanilla extract
  • baking cacao powder/ dutch processed cacao powder/ raw unsweetened cacao powder
    I really like dutch processed cacao powder because it usually has a very strong chocolate taste and thus you only need tiny amounts of it which makes it perfect for ketogenic baking.

    But any other kind of sugar free cacao powder is fine as well!

  • baking powder
  • almond milk
    You can also use “normal” milk, just keep in mind that it’ll add a few more carbs to the recipe.

  •  
    Keto Vanilla & Chocolate Marbled Muffins

     

    Keto Vanilla & Chocolate Marbled Muffins
     

    HOW TO MAKE KETO VANILLA & CHOCOLATE MARBLED MUFFINS:

     

    Category, , , , , DifficultyBeginner

    These vanilla & chocolate keto marble muffins are perfect for the ketogenic diet with only 1.5g net carbs per muffin! Ready in 30 min & delicious!

    Keto Vanilla & Chocolate Marbled Muffins

    Yields12 Servings
    Prep Time10 minsCook Time20 minsTotal Time30 mins

    Ingredients for 12 muffins:
      cup soft butter (5.3oz/150g)
     ¾ cup granulated erythritol (5.3oz/150g)
     4 eggs
     10 tbsp almond milk (5 fl.oz/150ml)
     1 ⅔ cups finely ground almond flour (7.1oz/200g)
     2.50 tsp baking powder
     1 tbsp baking cacao powder/ dutch processed cacao powder or raw unsweetened cacao powder(0.2oz/6g)

    Instructions:
    1

    Preheat your oven to 350°F/180°C.
     

    2

    Add the soft butter and granulated erythritol into a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.
     

    3

    Add remaining ingredients except for the cacao powder to the bowl and mix until no chunks of flour are left.
     

    4

    Separate the dough into two parts and add the cacao powder into one bowl - mix until well combined.
     

    5

    Alternately add one part of the vanilla dough and one part of the chocolate dough into the cupcake liners.
    Repeat until each cupcake liner is filled.
     

    6

    Bake for approx. 20-25min at 350°F/180°C.

    ☝︎ Every oven is different and it is a good idea to watch your muffins as - in my experience - almond flour tends to burn faster than regular wheat flour.

    You can test if your muffins are done by pricking them with a toothpick - if they come out "clean", the muffins are done.
    If not, keep them in the oven for a few more minutes.
     

    7

    Enjoy them with a cup of coffee or tea!
     

    Storage:
    8

    Store them in an air-tight container for about 3-4 days.
    I recommend keeping them at room temperature and not in the fridge, as that will dry them out quicker.

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    Nutrition Facts

    Serving Size 1 muffin

    Servings 12


    Amount Per Serving
    Calories 180
    % Daily Value *
    Total Fat 13.9g22%
    Total Carbohydrate 4.3g2%
    Dietary Fiber 2.8g12%
    Protein 10.9g22%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Ingredients for 12 muffins:
      cup soft butter (5.3oz/150g)
     ¾ cup granulated erythritol (5.3oz/150g)
     4 eggs
     10 tbsp almond milk (5 fl.oz/150ml)
     1 ⅔ cups finely ground almond flour (7.1oz/200g)
     2.50 tsp baking powder
     1 tbsp baking cacao powder/ dutch processed cacao powder or raw unsweetened cacao powder(0.2oz/6g)

    Directions

    Instructions:
    1

    Preheat your oven to 350°F/180°C.
     

    2

    Add the soft butter and granulated erythritol into a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.
     

    3

    Add remaining ingredients except for the cacao powder to the bowl and mix until no chunks of flour are left.
     

    4

    Separate the dough into two parts and add the cacao powder into one bowl - mix until well combined.
     

    5

    Alternately add one part of the vanilla dough and one part of the chocolate dough into the cupcake liners.
    Repeat until each cupcake liner is filled.
     

    6

    Bake for approx. 20-25min at 350°F/180°C.

    ☝︎ Every oven is different and it is a good idea to watch your muffins as - in my experience - almond flour tends to burn faster than regular wheat flour.

    You can test if your muffins are done by pricking them with a toothpick - if they come out "clean", the muffins are done.
    If not, keep them in the oven for a few more minutes.
     

    7

    Enjoy them with a cup of coffee or tea!
     

    Storage:
    8

    Store them in an air-tight container for about 3-4 days.
    I recommend keeping them at room temperature and not in the fridge, as that will dry them out quicker.

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    Keto Vanilla & Chocolate Marbled Muffins

     

    Q: How do you include Erythritol in your calculations?

    A: The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

    (I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)


     

    POPULAR KETO TREATS:

     
    Check out these posts too:
     

  • Velvety No Bake Keto Brownie Bites
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  • Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls)
  • Healthy No Bake Keto Snickers Bars
  • The Easiest Keto Peanut Butter Cookies Ever
  • Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)
  • Chocolate Keto Mug Cake With Peanut Butter Core
  •  

     
    Keto Vanilla & Chocolate Marbled Muffins
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

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