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 one 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
- Preheat your oven to 180C/350F. Prepare a 12-cup muffin pan by lining it 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.
Keto Vanilla Muffins
Our Keto Vanilla Muffins recipe is quick and easy to throw together. They are a great light keto snack.
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Print Pin Share EmailServings: 12 servings
Calories: 132kcal
Unit Conversion
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.8 ounces cream cheese, 1/4 cup swerve, 1 teaspoon vanilla essence
- Add the eggs one at a time, mixing with the hand mixer after each one.4 large eggs
- Add the remaining ingredients and mix until combined.1/2 cup almond flour, 2 scoops collagen protein powder, 1 teaspoon baking powder
- 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: 1g | Sugar: 0g | Vitamin A: 355IU | Vitamin C: 0mg | Calcium: 53mg | Iron: 0.6mg
Made this recipe?Tag me at @myketokitchen
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.
Can I use a protein powder without collagen or flavoring, and maybe add more vanilla essence instead?
Thank you,
Lunt
Hello Lunt, you certainly can.
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.
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!