Keto Fruit Explosion Muffins: Gluten/Dairy Free

Posted by Ani Blinova on September 07, 2017

Mayday! Mayday! It’s the end of summer, and we still have a too much fruit in our fridge! The solution to this catastrophe is obvious – KETO MUFFINS!!

Okay, maybe that’s not exactly what went through my mind when we made these muffins, but let’s pretend.

First off, before you start trolling me, yes, I know berries contain sugar. BUT. Did you know 1 strawberry has less than 1g of sugar? Or that a raspberry has 0.1g of sugar? In fact, if you're in ketosis, berries are definitely safe to fit into your carb alottment, so long as you keep them in check.

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These muffins are dairy-free, gluten-free, sugar-free, and keto-friendly. They’re really great to make in the beginning of the week to have on-hand as on-the-go breakfast, and pair wonderfully with the fruity flavors of our newest flavor, Strawberry!!

Without further ado, here’s how you make these morsels!


-          1 cup almond flour

-          2 eggs

-          ¼ teaspoon baking soda

-          ¼ teaspoon stevia

-          Sprinkle of salt

-          1 teaspoon vanilla extract

-          ½ cup fresh or frozen berries


-          Preheat your oven to 350F

-          Mix all the ingredients except the berries in a large bowl, making sure to mix well.

-          Slowly fold in berries, making sure not to burst any! You can use fresh or frozen berries for this recipe

-          Place muffin cups into your muffin tin, or spray a silicon muffin pan with coconut oil. Scoop the batter in.

-          Bake for 20-25 minutes, depending on the ovens.

-          Let cool and pair with Wink Strawberry!!


Serving size – 1 muffin (recipe makes 8) with 1 scoop Strawberry Wink Frozen Desserts

Calories – 127

Fat – 8.2g

Carbs – 8.2g

Fiber – 2.7g

Sugar – 1.2g

Protein – 6.6g

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