Go Back Email Link
+ servings
Keto Banana Muffins

Keto Banana Muffins

Make these delicious keto banana muffins for a low carb breakfast or keto snack that freezes really well and takes no time to make.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 13 minutes
Cooling Time 10 minutes
Total Time 33 minutes
Servings 12 muffins


  • 1 cup almond flour
  • 2 tbsp brown swerve
  • 1/4 cup heavy cream
  • 1 egg
  • 1/2 tbsp baking powder
  • 1/4 tsp salt
  • 2/3 cup walnuts
  • 1/2 tsp banana extract


  • Start by preheating the oven to 350 degrees F.
  • Line a mini muffin tin with mini muffin liners. I like to use two per muffin to help the muffin get out of the tin easier.
  • Add the dry ingredients to the mixing bowl and combine with a spoon or a whisk.
  • Add the wet ingredients into the dry ingredients using a whisk.
  • When fully mixed, fold the walnuts into the mixture
  • Then, use a tablespoon to fill the mini muffin liners. Overfill the muffins as they don't rise that much. In order to get a muffin top, you must overfill the wrapper.
  • Bake for 13 minutes on the center rack of the oven.
  • Remove the muffins from the oven and let them cool in the pan on top of a cooling rack for 10 minutes.
  • The muffin liners come off easier if they are allowed to cool for longer.