![['Side view of delicious low carb mixed berry muffins, showcasing their golden-brown tops and colorful berry fillings.', 'Close-up of moist low carb muffins with fresh blueberries and raspberries, highlighting their texture and vibrant colors.', 'Juicy mixed berry muffins with a golden crust and visible chunks of berries on the side.', 'Scrumptious low carb muffins featuring a mix of blueberries and raspberries, captured from a side angle.']](https://snacknova.com/wp-content/uploads/2026/06/low-carb-mixed-berry-muffins_1_U1.webp)
Low Carb Mixed Berry Muffins
Enjoy these delicious low carb muffins packed with fresh berries and a hint of vanilla, perfect for a healthy snack or breakfast.
Ingredients
Eggs
- 4 large eggs
Almond Flour
- 2 cups almond flour
Erythritol
- 3/4 cup erythritol
Melted Unsalted Butter
- 4 tablespoons melted unsalted butter
Baking Powder
- 2 teaspoons baking powder
Vanilla Extract
- 2 teaspoons vanilla extract
Salt
- 1/4 teaspoon salt
Blueberries
- 1/2 cup fresh blueberries
Raspberries
- 1/2 cup fresh raspberries
Instructions
- Preheat oven to 375°F (190°C) and spray a 12-cup muffin tin with cooking spray.
- Whisk eggs until frothy, then add almond flour, erythritol, melted butter, baking powder, vanilla, and salt; stir well.
- Gently fold in blueberries and raspberries.
- Divide batter evenly into muffin cups and bake for 15-18 minutes until set.
- Cool briefly, then remove muffins from tin and serve.
Notes
Use fresh berries for best flavor and texture.