Name: Homemade Low Carb Cherry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups almond flour; 1/3 cup coconut flour; 1/2 cup erythritol or preferred low-carb sweetener; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 3 large eggs; 1/3 cup unsweetened almond milk; 1/4 cup melted coconut oil or butter; 1 tsp vanilla extract; 3/4 cup pitted and chopped fresh or frozen cherries; Sliced almonds or a sprinkle of sweetener

Why You’ll Love This Recipe

I love how these muffins give me the comfort of a bakery-style treat without kicking me out of ketosis. They’re grain-free, gluten-free, and naturally sweetened, which makes them a guilt-free option when I’m craving something sweet. The cherries add a juicy burst in every bite, and I can whip up a batch in under 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Almond flour
Baking powder
Salt
Eggs
Unsweetened almond milk
Low-carb sweetener (like erythritol or monk fruit)
Vanilla extract
Coconut oil or butter, melted
Pitted cherries (fresh or frozen, chopped)

Directions

I preheat my oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
In a large bowl, I mix the almond flour, baking powder, and salt.
In another bowl, I whisk together the eggs, almond milk, sweetener, vanilla extract, and melted coconut oil or butter.
I combine the wet and dry ingredients, mixing until a thick batter forms.
I fold in the chopped cherries gently.
I spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
I bake the muffins for 20–25 minutes, or until the tops are golden and a toothpick inserted comes out clean.
I let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes about 10–12 muffins. From start to finish, I usually have these done in around 30 minutes. The baking time is typically 20–25 minutes, depending on the size of the muffins and the moisture from the cherries.

Variations

When I want a different flavor profile, I swap the cherries for blueberries, raspberries, or chopped strawberries. Sometimes I mix in sugar-free chocolate chips or chopped nuts for a bit of texture. I’ve also added a little almond extract to boost the cherry flavor—it pairs beautifully. If I want a dairy-free version, I stick with coconut oil and almond milk.

Storage/Reheating

I store these muffins in an airtight container in the fridge for up to 5 days. To keep them longer, I freeze them in a single layer, then transfer to a zip-top bag. When I want one, I just let it thaw or microwave it for about 20 seconds to warm it up.

FAQs

Can I use frozen cherries?

Yes, I can use frozen cherries. I make sure to thaw and drain them first to avoid excess moisture in the batter.

What’s the best sweetener to use?

I like using erythritol or monk fruit sweetener, but any low-carb sweetener that measures like sugar works just fine.

Can I make these muffins dairy-free?

Absolutely. I use coconut oil instead of butter and stick with almond milk to keep them dairy-free.

Why did my muffins turn out too soft?

If the muffins are too soft, it could be from too much moisture—especially from the cherries. I make sure to pat them dry if they seem too juicy.

Can I make mini muffins with this recipe?

Yes, I just reduce the baking time to about 12–15 minutes when making mini muffins. I keep an eye on them so they don’t overbake.

Conclusion

These Homemade Low Carb Cherry Muffins are one of my favorite low-carb treats. They’re simple, satisfying, and bursting with real cherry flavor. I enjoy them straight out of the oven or as a grab-and-go snack during the week. They’re proof that I can enjoy baked goods while keeping things low carb.