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Low-carb, almond flour, high fat, gluten-free
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Keto Muffin (60 g) has 204 calories. That works out to 340 calories per 100 g. It contains 4.2 g of carbs, 6 g of protein, 18 g of fat and 2.4 g of fiber. Its 0.4 mg of Manganese covers 16% of the Daily Value. Its glycemic index is 10 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 60 g
204
KCAL / 60G
Carbs
4.2g
· 2% DV
Protein
6g
· 12% DV
Fat
18g
· 23% DV
Fiber
2.4g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 8% · Protein 12% · Fat 80%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 204 kcal | |
| Total fat | 18 g | 23% |
| Saturated fat | 3.6 g | 18% |
| Trans fat | 0 g | |
| Sodium | 186 mg | 8% |
| Total carbohydrate | 4.2 g | 2% |
| Fiber | 2.4 g | 9% |
| Protein | 6 g | 12% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 60 g | 204 kcal |
| 1 piece (mini) | 20 g | 68 kcal |
| 1 piece (small) | 35 g | 119 kcal |
| 1 piece (large) | 90 g | 306 kcal |
| 100 g | 100 g | 340 kcal |
| 2 piece (double) | 120 g | 408 kcal |
| 1 piece (jumbo) | 120 g | 408 kcal |
| 1 piece (extra large) | 150 g | 510 kcal |
Calculated from 340 calories per 100 g.
A keto muffin is usually made with almond flour, eggs, and fat instead of wheat flour and sugar. Recipes may also include a low-carb sweetener, baking powder, cocoa, or berries, so ingredients and texture vary.
Keto muffins are made by mixing almond flour with eggs, fat, and a raising agent, then adding a keto-friendly sweetener for a sweet version. Spoon the batter into muffin cups and let the muffins cool before removing them, since they can crumble while warm.
Keto muffins are often dense because almond flour has no gluten to create the stretchy structure found in wheat muffins. Eggs and a raising agent help, but the result is usually moist and compact rather than light and fluffy.
Yes, but coconut flour is not a one-for-one substitute for almond flour. It absorbs much more liquid, so use a recipe designed for coconut flour or the batter may turn dry and crumbly.
Let keto muffins cool completely before taking them out of the pan. Almond-flour batter is delicate while warm, and the eggs need time to help the crumb set; paper liners can also make removal easier.
Erythritol or a monk-fruit-based sweetener works well in many keto muffin recipes. Sweeteners differ in sweetness and texture, so choose one suited to baking and follow the recipe’s specified amount.
Store fully cooled keto muffins in an airtight container in the refrigerator. Their egg- and almond-flour-based crumb can spoil sooner than a dry packaged muffin; warm one briefly before serving if you prefer a softer texture.
Yes, keto muffins freeze well. Cool them fully, wrap them individually, and place them in a sealed freezer container so they do not stick together. Thaw in the refrigerator or warm gently before eating.
Yes, a single-serving keto muffin can be cooked in a microwave-safe mug using a recipe made for microwave cooking. It will usually have a softer, less browned texture than an oven-baked muffin, so avoid overcooking it.
Yes, you can add blueberries to keto muffins, but they raise the recipe’s carbohydrate content. Fold a modest amount into the batter gently so the berries stay intact and do not make the center too wet.
Vitamins
Vitamin E
1.5mg · 10% DV
B2
0.05mg · 4% DV
B1
0.05mg · 4% DV
Biotin
1.2µg · 4% DV
Minerals
Manganese
0.36mg · 16% DV
Copper
0.11mg · 12% DV
Phosphorus
72mg · 10% DV
Magnesium
36mg · 9% DV
Sodium
186mg · 8% DV
Potassium ⭐
132mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 204 calories in 1 piece (medium) (60 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A keto muffin is a small, baked cake made in a muffin tin, usually with almond flour instead of wheat flour and ingredients such as eggs and added fat. It belongs to the modern low-carb baking trend rather than to one particular traditional cuisine; recipes vary, and may include a low-carb sweetener, cocoa or cheese.
Expect a tender, often moist crumb and a richer taste than a conventional muffin. In places where keto baking is popular, it is served at breakfast or as a snack with coffee or tea; it also travels well for a quick bite. One medium piece is about 60 g and provides 7 g of carbohydrates. Pair it with unsweetened tea or coffee, or add berries if you’d like a fresher contrast.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.6g
MONOUNSATURATED
10.2g
POLYUNSATURATED
3g
Omega 6:3 ratio 6.4:1
Above the ideal 4:1 (6.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.