27 Mouthwatering Sunday Keto Muffin Recipes You’ll Love

Sundays are for relaxing, enjoying a cup of coffee, and treating yourself to something delicious without the guilt.

If you’re following a keto lifestyle, that doesn’t mean you have to miss out on the joy of muffins.

Our collection of 27 Sunday keto muffin recipes brings you a wide variety of flavors—from fruity and refreshing to rich, chocolatey, and indulgent.

Made with low-carb ingredients like almond flour, coconut flour, sugar-free sweeteners, and keto-friendly flavorings, these muffins are moist, satisfying, and perfectly portioned.

Whether you want a quick breakfast, a brunch centerpiece, or a grab-and-go snack, there’s something here for every palate.

From classic blueberry and chocolate chip to creative options like matcha, mocha almond, or orange creamsicle, your keto Sundays just got a lot more exciting.

27 Mouthwatering Sunday Keto Muffin Recipes You’ll Love

With these 27 Sunday keto muffin recipes, you no longer have to compromise on flavor while staying low-carb.

Whether you prefer chocolatey, fruity, nutty, or spice-filled muffins, there’s a recipe here to match every craving.

Perfect for a lazy Sunday breakfast, brunch, or even an afternoon snack, these muffins will keep you full, satisfied, and energized.

Baking keto-friendly muffins has never been easier—or more delicious!

Pick a recipe, preheat your oven, and enjoy a weekend treat that’s healthy, flavorful, and indulgent all at once.

Sunday Almond Flour Blueberry Muffins

These Sunday almond flour blueberry muffins are a delightful low-carb treat perfect for a relaxed weekend breakfast or brunch.

They’re soft, fluffy, and slightly nutty, with bursts of juicy blueberries in every bite.

Made with almond flour and natural sweetener, these muffins are keto-friendly yet satisfying enough for the whole family.

Ingredients:

• 2 cups almond flour
• 1/3 cup granulated erythritol (or monk fruit sweetener)
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter (or coconut oil)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup fresh blueberries (or frozen, lightly dusted with almond flour)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, combine almond flour, erythritol, baking powder, baking soda, and sea salt. Whisk well to remove any lumps.
3. In another bowl, whisk together eggs, almond milk, melted butter, and vanilla extract until smooth and creamy.
4. Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix, as almond flour can become dense.
5. Gently fold in blueberries, ensuring they are evenly distributed throughout the batter.
6. Divide the batter evenly into the muffin cups, filling each about 3/4 full.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These Sunday almond flour blueberry muffins make a wholesome breakfast or snack that pairs beautifully with a cup of coffee or tea.

They’re naturally sweet, moist, and full of flavor, giving you a comforting keto-friendly option without the guilt.

Sunday Chocolate Chip Keto Muffins

Perfect for a cozy Sunday, these chocolate chip keto muffins bring together the richness of almond flour with the decadence of sugar-free chocolate chips.

They’re light, fluffy, and taste just like bakery-style muffins but without the carbs.

Whether enjoyed warm out of the oven or stored for the week, they’re bound to be a favorite.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup erythritol or monk fruit sweetener
• 1/3 cup melted coconut oil or butter
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a muffin tin with liners or lightly grease with coconut oil.
2. In a large mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
3. In a separate bowl, beat eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
4. Slowly add wet ingredients into the dry mixture, stirring until a thick batter forms.
5. Fold in sugar-free chocolate chips, making sure they are evenly distributed.
6. Spoon the batter into muffin cups, filling each about 3/4 full.
7. Bake for 22–26 minutes, or until muffins are golden brown and a toothpick comes out clean.
8. Let muffins cool for 10 minutes before removing them from the pan.

These Sunday chocolate chip keto muffins are a sweet and satisfying treat that proves keto baking can be indulgent and delicious.

They’re perfect for a family brunch or as a grab-and-go snack during the week.

Sunday Cinnamon Swirl Keto Muffins

If you love the warm, comforting flavor of cinnamon rolls, these Sunday cinnamon swirl keto muffins will become your new favorite.

They’re moist, tender, and filled with a delightful cinnamon-erythritol swirl that makes them feel like a true weekend indulgence without the carb overload.

Ingredients:
For the Muffins:

• 2 cups almond flour
• 1/3 cup coconut flour
• 1/3 cup erythritol or monk fruit sweetener
• 3 large eggs
• 1/4 cup melted butter
• 1/3 cup unsweetened almond milk
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt

For the Cinnamon Swirl:

• 2 tbsp melted butter
• 2 tbsp erythritol
• 2 tsp ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together eggs, almond milk, melted butter, and vanilla until smooth.
4. Combine wet and dry ingredients, stirring until a smooth batter forms.
5. In a small bowl, prepare the cinnamon swirl by mixing melted butter, erythritol, and cinnamon.
6. Fill each muffin liner halfway with batter, add a teaspoon of the cinnamon swirl, then top with more batter. Use a toothpick to gently swirl the mixture.
7. Bake for 20–24 minutes, or until golden and firm to the touch.
8. Let muffins cool slightly before serving warm for the best flavor.

These Sunday cinnamon swirl keto muffins capture the essence of a classic cinnamon roll in a low-carb, gluten-free muffin form.

They’re a warm, cozy treat that pairs perfectly with a Sunday morning coffee or tea.

Sunday Lemon Poppy Seed Keto Muffins

Bright, zesty, and uplifting, these Sunday lemon poppy seed keto muffins are the perfect way to start a weekend morning.

The combination of fresh lemon zest and crunchy poppy seeds gives these muffins a bakery-style flair while staying low-carb and keto-friendly.

Ingredients:

• 2 cups almond flour
• 2 tbsp coconut flour
• 1/2 cup erythritol or monk fruit sweetener
• 3 large eggs
• 1/3 cup melted butter (or coconut oil)
• 1/3 cup unsweetened almond milk
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp poppy seeds

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
2. In a mixing bowl, whisk together almond flour, coconut flour, sweetener, baking powder, salt, and poppy seeds.
3. In another bowl, whisk eggs, almond milk, melted butter, lemon juice, and lemon zest until smooth.
4. Pour the wet mixture into the dry ingredients and stir until combined into a thick batter.
5. Divide batter evenly into muffin cups, filling each about 3/4 full.
6. Bake for 20–24 minutes, or until golden and a toothpick comes out clean.
7. Cool muffins in the pan for 5 minutes, then transfer to a rack to cool completely.

These Sunday lemon poppy seed keto muffins are light, fragrant, and refreshing.

They make a cheerful addition to a brunch spread or a guilt-free afternoon snack.

Sunday Pumpkin Spice Keto Muffins

Warm and cozy, these Sunday pumpkin spice keto muffins bring all the flavors of autumn into your kitchen.

Made with pumpkin puree and a fragrant spice blend, they’re moist, tender, and a wonderful way to enjoy a Sunday morning with seasonal flair.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or monk fruit sweetener
• 3 large eggs
• 1/2 cup pumpkin puree (unsweetened)
• 1/4 cup melted coconut oil or butter
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
2. In a large bowl, combine almond flour, coconut flour, sweetener, baking powder, baking soda, salt, cinnamon, and pumpkin spice.
3. In another bowl, whisk eggs, pumpkin puree, almond milk, melted oil, and vanilla extract until smooth.
4. Gently fold the wet mixture into the dry ingredients until fully combined.
5. Spoon the batter into muffin cups, filling each 3/4 full.
6. Bake for 22–26 minutes, or until muffins are set and slightly golden.
7. Allow to cool before serving, or enjoy warm with a pat of butter.

These Sunday pumpkin spice keto muffins are soft, flavorful, and filled with cozy autumn spices.

Perfect for a slow weekend breakfast or paired with a hot drink, they’ll satisfy your sweet tooth while keeping carbs low.

Sunday Peanut Butter Keto Muffins

Rich, nutty, and satisfying, these Sunday peanut butter keto muffins are a protein-packed treat that doubles as a breakfast or snack.

With the creamy flavor of peanut butter balanced by almond flour, they’re moist, filling, and perfect for a low-carb lifestyle.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup peanut butter (unsweetened, natural)
• 1/3 cup erythritol or monk fruit sweetener
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 2 tbsp melted butter or coconut oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• Optional: 1/4 cup sugar-free chocolate chips or chopped peanuts for topping

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
2. In a bowl, whisk almond flour, baking powder, salt, and sweetener.
3. In a separate bowl, combine peanut butter, eggs, almond milk, melted butter, and vanilla extract. Mix until smooth.
4. Add the dry ingredients into the wet mixture and stir until fully incorporated into a thick batter.
5. Spoon the batter into muffin liners, filling about 3/4 full. Top with chocolate chips or chopped peanuts if desired.
6. Bake for 20–24 minutes, or until golden and firm.
7. Cool slightly before serving.

These Sunday peanut butter keto muffins are rich in flavor and wonderfully satisfying, offering a balance of protein and healthy fats.

They make a quick breakfast, a post-workout snack, or even a dessert when paired with sugar-free chocolate chips.

Sunday Coconut Cream Keto Muffins

These Sunday coconut cream keto muffins are soft, tropical-inspired delights that combine almond flour with shredded coconut and creamy coconut milk.

They’re moist, slightly sweet, and perfect for anyone who loves coconut flavor in a low-carb package.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened shredded coconut
• 1/3 cup erythritol or monk fruit sweetener
• 3 large eggs
• 1/3 cup full-fat coconut milk (canned)
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Mix almond flour, shredded coconut, sweetener, baking powder, and salt in a bowl.
3. In another bowl, whisk together eggs, coconut milk, coconut oil, and vanilla extract.
4. Combine wet and dry mixtures, stirring until a smooth batter forms.
5. Divide the batter into muffin liners and bake for 20–24 minutes, until golden.
6. Cool slightly before serving.

These Sunday coconut cream keto muffins bring a taste of the tropics to your table.

Moist and flavorful, they’re a wonderful weekend treat paired with tea or coffee.

Sunday Mocha Keto Muffins

These Sunday mocha keto muffins blend the bold flavors of coffee and chocolate into one indulgent, low-carb treat.

Perfect for coffee lovers, they offer a rich taste with just the right amount of sweetness.

Ingredients:

• 1 3/4 cups almond flour
• 1/4 cup cocoa powder (unsweetened)
• 1/2 cup erythritol or monk fruit sweetener
• 2 large eggs
• 1/3 cup brewed strong coffee (cooled)
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• Pinch of salt
• Optional: 1/4 cup sugar-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin pan with 12 liners.
2. Mix almond flour, cocoa powder, sweetener, baking powder, and salt in a bowl.
3. In another bowl, whisk eggs, coffee, melted butter, and vanilla until smooth.
4. Combine the wet and dry ingredients into a thick batter.
5. Fold in chocolate chips if desired.
6. Spoon batter into muffin cups and bake for 20–24 minutes.
7. Let cool before enjoying.

These Sunday mocha keto muffins give you the best of both worlds—rich chocolate and smooth coffee flavor.

They’re perfect for a Sunday breakfast or a guilt-free afternoon pick-me-up.

Sunday Raspberry Swirl Keto Muffins

Sweet and tangy, these Sunday raspberry swirl keto muffins bring a fruity burst of flavor to a classic almond flour base.

The raspberry swirl makes them as beautiful as they are delicious.

Ingredients:

• 2 cups almond flour
• 1/3 cup erythritol or monk fruit sweetener
• 2 large eggs
• 1/4 cup melted butter or coconut oil
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• Pinch of salt
• 1/3 cup fresh or frozen raspberries (mashed with 1 tbsp erythritol)

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a muffin tin with 12 liners.
2. In a bowl, combine almond flour, sweetener, baking powder, and salt.
3. In another bowl, whisk eggs, almond milk, melted butter, and vanilla until smooth.
4. Mix wet and dry ingredients together into a batter.
5. Spoon batter into muffin cups, filling halfway, then add a teaspoon of raspberry puree. Cover with more batter and swirl gently with a toothpick.
6. Bake for 22–25 minutes, until golden.
7. Cool before serving.

These Sunday raspberry swirl keto muffins are fruity, moist, and gorgeous.

They bring a pop of color and flavor that makes them a standout in any keto muffin lineup.

Sunday Chai Spice Keto Muffins

Inspired by chai tea, these Sunday chai spice keto muffins are aromatic, warm, and deeply flavorful.

With notes of cinnamon, cardamom, ginger, and nutmeg, they’re perfect for cozy mornings.

Ingredients:

• 2 cups almond flour
• 1/3 cup erythritol
• 3 large eggs
• 1/4 cup melted butter or ghee
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• Pinch of salt
• 1/2 tsp cinnamon
• 1/4 tsp cardamom
• 1/4 tsp ground ginger
• 1/8 tsp nutmeg

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tray with paper liners.
2. Mix almond flour, sweetener, baking powder, spices, and salt in a bowl.
3. In another bowl, whisk eggs, almond milk, melted butter, and vanilla.
4. Combine wet and dry mixtures into a thick batter.
5. Spoon into muffin cups and bake for 20–24 minutes.
6. Let cool slightly before serving.

These Sunday chai spice keto muffins are cozy, flavorful, and filled with warm spice notes.

They’re an ideal low-carb option for tea lovers.

Sunday Double Chocolate Keto Muffins

For chocolate lovers, these Sunday double chocolate keto muffins are pure indulgence.

With cocoa powder in the batter and sugar-free chocolate chips mixed in, they’re rich, decadent, and still keto-friendly.

Ingredients:

• 1 3/4 cups almond flour
• 1/4 cup cocoa powder
• 1/3 cup erythritol
• 3 large eggs
• 1/3 cup melted butter
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• Pinch of salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
2. In a bowl, whisk almond flour, cocoa powder, sweetener, baking powder, and salt.
3. In another bowl, whisk eggs, almond milk, melted butter, and vanilla.
4. Mix wet and dry ingredients together.
5. Fold in chocolate chips.
6. Spoon into muffin liners and bake 22–25 minutes.
7. Cool before enjoying.

These Sunday double chocolate keto muffins are fudgy, moist, and loaded with chocolate flavor.

A true low-carb treat for any chocolate craving.

Sunday Banana Nut Keto Muffins (with Extract)

These Sunday banana nut keto muffins deliver the nostalgic flavor of banana bread without the carbs.

Using banana extract instead of real bananas keeps them keto-friendly, while chopped walnuts add crunch.

Ingredients:

• 2 cups almond flour
• 1/2 cup erythritol
• 3 large eggs
• 1/4 cup melted butter or coconut oil
• 1/3 cup unsweetened almond milk
• 1 tsp banana extract
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• Pinch of salt
• 1/3 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin pan with 12 liners.
2. In a mixing bowl, combine almond flour, sweetener, baking powder, and salt.
3. In another bowl, whisk eggs, almond milk, melted butter, banana extract, and vanilla.
4. Combine wet and dry mixtures into a batter.
5. Fold in walnuts, reserving a few for topping.
6. Spoon into muffin cups and sprinkle with extra walnuts.
7. Bake for 20–24 minutes, until golden and set.
8. Let cool before serving.

These Sunday banana nut keto muffins are soft, nutty, and comforting.

They recreate the flavors of classic banana bread while keeping carbs low and flavor high.

Sunday Strawberry Cheesecake Keto Muffins

These Sunday strawberry cheesecake keto muffins are a sweet, creamy treat perfect for brunch or dessert.

Each muffin has a subtle almond flour base, a swirl of cream cheese filling, and fresh strawberry pieces for a fruity twist.

Ingredients:
For Muffins:

• 2 cups almond flour
• 1/3 cup erythritol or monk fruit sweetener
• 3 large eggs
• 1/4 cup melted butter or coconut oil
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• Pinch of salt

For Filling:

• 4 oz cream cheese, softened
• 1 tbsp erythritol
• 1 tsp vanilla extract

For Strawberry Swirl:

• 1/2 cup fresh strawberries, chopped
• 1 tsp erythritol

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, mix almond flour, sweetener, baking powder, and salt.
3. In another bowl, whisk eggs, almond milk, melted butter, and vanilla.
4. Combine wet and dry ingredients into a smooth batter.
5. Beat cream cheese, erythritol, and vanilla for the filling until creamy.
6. Mix strawberries with erythritol for the swirl.
7. Fill muffin cups halfway with batter, add a teaspoon of cream cheese, a few strawberry pieces, then top with remaining batter. Swirl gently with a toothpick.
8. Bake for 22–25 minutes, until muffins are set and lightly golden.
9. Cool before serving.

These strawberry cheesecake keto muffins are creamy, fruity, and indulgent while staying low-carb.

They’re a perfect weekend treat for brunch or dessert.

Sunday Carrot Cake Keto Muffins

These Sunday carrot cake keto muffins bring all the flavors of classic carrot cake in a low-carb, gluten-free form.

With almond flour, shredded carrot, and warm spices, they’re soft, aromatic, and lightly sweet.

Ingredients:

• 2 cups almond flour
• 1/3 cup erythritol
• 2 large eggs
• 1/4 cup melted butter
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 1/2 tsp baking powder
• Pinch of salt
• 1/2 cup shredded carrot
• 1/4 cup chopped walnuts or pecans

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a bowl, combine almond flour, sweetener, baking powder, spices, and salt.
3. In another bowl, whisk eggs, almond milk, melted butter, and vanilla.
4. Combine wet and dry ingredients into a thick batter, then fold in shredded carrot and nuts.
5. Spoon batter into muffin cups and bake for 22–25 minutes until golden.
6. Let cool before serving.

These carrot cake keto muffins are moist, flavorful, and filled with warm spice notes.

Perfect for a Sunday breakfast or snack without the guilt of traditional carrot cake.

Sunday Maple Pecan Keto Muffins

Rich and nutty, these Sunday maple pecan keto muffins combine almond flour with a keto-friendly maple flavor and toasted pecans for crunch.

They’re slightly sweet, moist, and perfect with a cup of coffee.

Ingredients:

• 2 cups almond flour
• 1/3 cup erythritol
• 3 large eggs
• 1/4 cup melted butter or coconut oil
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp maple extract
• 1 1/2 tsp baking powder
• Pinch of salt
• 1/3 cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan.
2. In a bowl, mix almond flour, sweetener, baking powder, and salt.
3. In another bowl, whisk eggs, almond milk, melted butter, vanilla, and maple extract.
4. Combine wet and dry ingredients into a thick batter.
5. Fold in chopped pecans.
6. Spoon batter into muffin cups and bake for 20–24 minutes until golden.
7. Cool slightly before serving.

These maple pecan keto muffins are buttery, nutty, and aromatic.

They bring the cozy sweetness of maple and toasted nuts to your Sunday breakfast without any added sugar.

Sunday White Chocolate Raspberry Keto Muffins

Delicate and elegant, these Sunday white chocolate raspberry keto muffins combine sugar-free white chocolate with tangy raspberries.

They’re sweet, moist, and perfect for a brunch table centerpiece.

Ingredients:

• 2 cups almond flour
• 1/3 cup erythritol
• 3 large eggs
• 1/4 cup melted butter
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• Pinch of salt
• 1/3 cup sugar-free white chocolate chips
• 1/2 cup fresh or frozen raspberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Mix almond flour, sweetener, baking powder, and salt.
3. In another bowl, whisk eggs, almond milk, melted butter, and vanilla.
4. Combine wet and dry ingredients into a batter, then fold in white chocolate chips and raspberries.
5. Spoon batter into muffin cups and bake for 22–25 minutes.
6. Cool before serving.

These white chocolate raspberry keto muffins are fruity, indulgent, and elegant.

They offer a special low-carb treat for a Sunday breakfast or dessert.

Sunday Almond Joy Keto Muffins

Inspired by the classic candy bar, these Sunday almond joy keto muffins feature shredded coconut, sugar-free chocolate chips, and almonds.

They’re rich, flavorful, and perfect for chocolate and coconut lovers.

Ingredients:

• 2 cups almond flour
• 1/3 cup shredded unsweetened coconut
• 1/3 cup erythritol
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• Pinch of salt
• 1/3 cup sugar-free chocolate chips
• 1/4 cup chopped almonds

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin pan with 12 liners.
2. In a bowl, mix almond flour, coconut, sweetener, baking powder, and salt.
3. In another bowl, whisk eggs, almond milk, coconut oil, and vanilla.
4. Combine wet and dry ingredients into a thick batter.
5. Fold in chocolate chips and chopped almonds.
6. Spoon into muffin cups and bake for 22–25 minutes.
7. Cool before serving.

These Almond Joy keto muffins are moist, chocolatey, and satisfyingly nutty.

They’re a decadent low-carb treat perfect for Sunday indulgence.

Sunday Orange Creamsicle Keto Muffins

Light and citrusy, these Sunday orange creamsicle keto muffins are bright, refreshing, and slightly sweet.

They pair almond flour with orange zest and a creamy filling for a nostalgic dessert-inspired muffin.

Ingredients:
For Muffins:

• 2 cups almond flour
• 1/3 cup erythritol
• 3 large eggs
• 1/4 cup melted butter
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 1 1/2 tsp baking powder
• Pinch of salt

For Filling:

• 2 oz cream cheese, softened
• 1 tsp erythritol
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
2. Mix almond flour, sweetener, baking powder, salt, and orange zest.
3. In another bowl, whisk eggs, almond milk, melted butter, and vanilla.
4. Combine wet and dry ingredients into a smooth batter.
5. Beat cream cheese, erythritol, and vanilla for the filling.
6. Fill muffin cups halfway with batter, add a teaspoon of cream cheese filling, top with more batter, and swirl gently.
7. Bake for 22–25 minutes until golden.
8. Cool before serving.

These orange creamsicle keto muffins are light, zesty, and creamy.

They’re a refreshing Sunday breakfast or dessert option that keeps carbs low while flavor stays high.

Sunday Cinnamon Apple Keto Muffins

These Sunday cinnamon apple keto muffins capture the cozy flavors of fall without the sugar.

Using apple extract and a touch of cinnamon, they’re moist, fragrant, and low-carb.

Ingredients:

• 2 cups almond flour
• 1/3 cup erythritol
• 3 large eggs
• 1/4 cup melted butter or coconut oil
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp apple extract
• 1 1/2 tsp baking powder
• 1/2 tsp cinnamon
• Pinch of salt
• Optional: 1/4 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
2. In a bowl, combine almond flour, erythritol, baking powder, cinnamon, and salt.
3. In another bowl, whisk eggs, almond milk, melted butter, vanilla, and apple extract.
4. Combine wet and dry ingredients until smooth. Fold in walnuts if using.
5. Spoon batter into muffin cups and bake for 20–24 minutes until golden.
6. Cool before serving.

These cinnamon apple keto muffins are warm, aromatic, and perfect for a comforting Sunday breakfast.

Sunday Matcha Green Tea Keto Muffins

These Sunday matcha green tea keto muffins are lightly sweet, subtly earthy, and visually stunning.

The almond flour base keeps them moist, while matcha adds a unique flavor twist.

Ingredients:

• 2 cups almond flour
• 1/3 cup erythritol
• 3 large eggs
• 1/4 cup melted butter or coconut oil
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1 tsp matcha powder
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
2. Mix almond flour, erythritol, baking powder, matcha powder, and salt.
3. In another bowl, whisk eggs, almond milk, melted butter, and vanilla.
4. Combine wet and dry ingredients into a smooth batter.
5. Spoon into muffin cups and bake for 22–25 minutes.
6. Cool slightly before serving.

These matcha green tea keto muffins are lightly sweet, earthy, and perfect for a unique Sunday breakfast or afternoon snack.

Sunday Chocolate Mint Keto Muffins

Perfect for mint chocolate lovers, these Sunday chocolate mint keto muffins are rich, chocolatey, and refreshing.

Sugar-free chocolate chips and a hint of peppermint extract make them irresistible.

Ingredients:

• 1 3/4 cups almond flour
• 1/4 cup cocoa powder
• 1/3 cup erythritol
• 3 large eggs
• 1/4 cup melted butter or coconut oil
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1 1/2 tsp baking powder
• Pinch of salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. Mix almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In another bowl, whisk eggs, almond milk, melted butter, vanilla, and peppermint extract.
4. Combine wet and dry ingredients. Fold in chocolate chips.
5. Spoon into muffin cups and bake for 22–25 minutes.
6. Cool before serving.

These chocolate mint keto muffins are rich, refreshing, and perfect for Sunday indulgence without the sugar.

Sunday Pumpkin Chocolate Chip Keto Muffins

These Sunday pumpkin chocolate chip keto muffins are soft, moist, and full of autumn flavors.

The combination of pumpkin puree, almond flour, and sugar-free chocolate chips creates a perfect low-carb treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol
• 3 large eggs
• 1/2 cup pumpkin puree (unsweetened)
• 1/4 cup melted coconut oil or butter
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Mix almond flour, coconut flour, sweetener, baking powder, and cinnamon.
3. In another bowl, whisk eggs, pumpkin puree, almond milk, melted oil, and vanilla.
4. Combine wet and dry ingredients, then fold in chocolate chips.
5. Spoon into muffin cups and bake for 22–25 minutes.
6. Cool before serving.

These pumpkin chocolate chip keto muffins are perfect for fall Sundays or any cozy weekend breakfast.

They’re soft, flavorful, and completely guilt-free.

Sunday Lemon Pecan Keto Muffins

These Sunday lemon pecan keto muffins are bright, nutty, and lightly sweet.

Fresh lemon zest and chopped pecans make them a delightful low-carb weekend treat.

Ingredients:

• 2 cups almond flour
• 1/3 cup erythritol
• 3 large eggs
• 1/4 cup melted butter
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 1/2 tsp baking powder
• Pinch of salt
• 1/3 cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
2. Mix almond flour, sweetener, baking powder, and salt.
3. In another bowl, whisk eggs, almond milk, melted butter, vanilla, and lemon zest.
4. Combine wet and dry ingredients and fold in pecans.
5. Spoon into muffin cups and bake for 20–24 minutes.
6. Cool slightly before serving.

These lemon pecan keto muffins are light, nutty, and bright, making them an excellent Sunday morning treat or snack.

Sunday Mocha Almond Keto Muffins

These Sunday mocha almond keto muffins combine coffee, chocolate, and almond flavors for a rich, energizing weekend treat.

Perfect with a cup of coffee for a Sunday brunch.

Ingredients:

• 1 3/4 cups almond flour
• 1/4 cup cocoa powder
• 1/3 cup erythritol
• 2 large eggs
• 1/4 cup melted butter
• 1/3 cup brewed coffee (cooled)
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• Pinch of salt
• 1/3 cup chopped almonds

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan.
2. Mix almond flour, cocoa powder, sweetener, baking powder, and salt.
3. In another bowl, whisk eggs, coffee, melted butter, and vanilla.
4. Combine wet and dry ingredients, then fold in almonds.
5. Spoon batter into muffin cups and bake for 22–25 minutes.
6. Cool before serving.

These mocha almond keto muffins are rich, nutty, and slightly caffeinated. They make a perfect Sunday treat for coffee lovers.

Sunday Chocolate Hazelnut Keto Muffins

These Sunday chocolate hazelnut keto muffins are rich, nutty, and chocolatey.

Using almond flour, cocoa, and chopped hazelnuts, they’re indulgent yet completely low-carb.

Ingredients:

• 1 3/4 cups almond flour
• 1/4 cup cocoa powder
• 1/3 cup erythritol
• 3 large eggs
• 1/4 cup melted butter or coconut oil
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• Pinch of salt
• 1/3 cup chopped hazelnuts

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
2. Mix almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In another bowl, whisk eggs, almond milk, melted butter, and vanilla.
4. Combine wet and dry ingredients, then fold in chopped hazelnuts.
5. Spoon batter into muffin cups and bake for 22–25 minutes.
6. Cool slightly before serving.

These chocolate hazelnut keto muffins are nutty, rich, and perfect for a Sunday treat. They offer a bakery-style indulgence with zero guilt.

Sunday Blueberry Lemon Keto Muffins

Fresh and zesty, these Sunday blueberry lemon keto muffins are bursting with flavor.

Almond flour keeps them soft, while lemon zest and fresh blueberries provide brightness and sweetness.

Ingredients:

• 2 cups almond flour
• 1/3 cup erythritol
• 3 large eggs
• 1/4 cup melted butter
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 1/2 tsp baking powder
• Pinch of salt
• 1/2 cup fresh blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
2. In a bowl, mix almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk eggs, almond milk, melted butter, vanilla, and lemon zest.
4. Combine wet and dry ingredients, then gently fold in blueberries.
5. Spoon batter into muffin cups and bake for 22–25 minutes.
6. Cool before serving.

These blueberry lemon keto muffins are light, fruity, and perfect for a refreshing Sunday breakfast.

They combine sweetness and citrus zing in every bite.

Sunday Maple Cinnamon Keto Muffins

These Sunday maple cinnamon keto muffins are cozy, aromatic, and slightly sweet.

With almond flour and keto-friendly maple flavor, they make a comforting weekend treat.

Ingredients:

• 2 cups almond flour
• 1/3 cup erythritol
• 3 large eggs
• 1/4 cup melted butter or coconut oil
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp maple extract
• 1 tsp cinnamon
• 1 1/2 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. Mix almond flour, erythritol, baking powder, cinnamon, and salt.
3. In another bowl, whisk eggs, almond milk, melted butter, vanilla, and maple extract.
4. Combine wet and dry ingredients until smooth.
5. Spoon batter into muffin cups and bake for 20–24 minutes until golden.
6. Cool slightly before serving.

These maple cinnamon keto muffins are warm, fragrant, and comforting.

Perfect for a lazy Sunday morning, they deliver all the flavor of classic breakfast muffins in a low-carb version.