Last Updated on April 1, 2026 by Sarah Leadon
Keto cherry muffins are the perfect sweet treat to help beat your sugar cravings. They are quick and easy to make. Plus the tart sweet flavor of these fresh cherry muffins are the perfect way to brighten up your day.
Perfect for a low-carb breakfast or a snack, these muffins are moist, flavorful, and easy to make.
Whether you have an overload of fresh cherries or are using frozen cherries, these keto cherry muffins will become one of your go-to keto recipes.
Ingredients
- Almond Flour
- Coconut Flour
- Baking Powder
- Salt
- Sugar-Free Sweetener: I used stevia, but you can use whatever granular sugar-free sweetener you desire.
- Coconut oil
- Non-Dairy Milk: I used almond milk. You can use cashew milk, coconut milk, soy milk, or any non-dairy milk you desire.
- Eggs
- Vanilla Extract
- Cherries
How To Make Keto Cherry Muffins
- Preheat your oven: First, preheat the oven to 350 °F. Place 11 muffin liners in a 12-cup muffin pan and set it aside.
- Cut the cherries in half: Pit the cherries, then cut them in half. Use can easily remove the pit from the cherries by using a metal straw or chopstick to push the pit through the cherry.
- Mix the dry ingredients: Mix the blanched almond flour, coconut flour, baking powder, and salt in a small mixing bowl until combined.
- Mix the wet ingredients: Mix the sugar-free sweetener, coconut oil, non-dairy milk, eggs, and vanilla extract in another bowl until combined.
- Combining the ingredients: Add the dry ingredients to the wet mixture. Mix until combined.
- Add The Cherries: Add the cherries to the muffin batter and mix gently until combined.
- Bake The Muffins: Scoop the cherry muffin batter into the muffin pan. Fill each liner 3/4 full. Bake them for 18-20 minutes. Remove the cherry muffins from the oven. Let the muffins cool in the pan for 10 minutes, then place them on a cooling rack to cool.
Tips For Making Cherry Muffins
- The cherry muffin batter is very thick. Do not add additional liquid or eggs to the batter. If you add additional liquid, the muffins will have a soggy, mushy texture.
- Use room temperature milk and eggs. The muffins are made with coconut oil. It can solidify when it touches cold ingredients, creating a clumpy batter. Room temperature ingredients blend together easily into a as smooth but thick batter.
- Almond flour browns quickly, which means your muffins can burn if you don’t watch them carefully. So check the cherry muffins 5 minutes before you think they are done. Cover them loosely with aluminum foil if they are still not done to prevent them from burning.
- Let the keto cherry muffins cool completely before serving. The muffins will firm up and have a better texture if they are cool.
Can I Use Frozen Cherries
You can make these keto cherry muffins with fresh or frozen cherries. However, if you are using frozen cherries, let them thaw first. Cut them in half. Place a paper towel in a small bowl, place the cherries in the bowl, and let them drain while you make the muffin batter.
How To Store Cherry Muffins
Store leftover cherry muffins in airtight containers at room temperature. However, if it is the summertime, store the muffins in the refrigerator. The muffins will last for 2-3 days.
Can I Freeze Keto Cherry Muffins
You can freeze cherry muffins. I like to wrap each muffin individually with plastic wrap. Place them in zip-top bags, squeeze the excess moisture out, and seal them before freezing. But you can also freeze the muffins in airtight containers.
How To Reheat Cherry Muffins
If you are reheating room temperature keto cherry muffins, wrap each muffin with a damp paper towel. Heat the muffins in the microwave for 10-15 seconds until warm. If you are reheating frozen muffins, wrap them with a damp paper towel. Heat the muffins in the microwave for 30-60 seconds until warm.
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Keto Cherry Muffins
11
muffins10
minutes20
minutes92
kcal2.8
Net Carbs30
minutesThese keto cherry muffins are the perfect low-carb treat, combining the sweet-tart flavor of cherries with a moist, fluffy texture. Made with almond flour and sweetened with a keto-friendly sweetener, they’re an easy and delicious way to enjoy a guilt-free indulgence. Perfect for breakfast or a snack, these cherry muffins are sure to become a favorite!
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Ingredients
1 1/4 cups superfine blanched almond flour
1/4 cup coconut flour
3 teaspoons baking powder
1/4 teaspoon salt
½ cup granular sugar-free sweetener
1/2 cup coconut oil, melted
1/2 cup non-dairy milk
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup fresh cherries, pitted, halved
Directions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with 11 muffin liners and set it aside.
- Place the almond flour, coconut flour, baking powder, and salt in a small bowl. Whisk until combined.
- Whisk the sugar-free sweetener, coconut oil, non-dairy milk, eggs, and vanilla extract in a separate medium bowl until combined.
- Next, combine the almond flour mixture and the wet ingredients until a thick batter forms.
- Fold in the fresh cherries until combined.
- Scoop the cherry muffin batter into the prepared pan, filling each muffin liner 3/4 full.
- Bake them for 18-20 minutes until a muffin inserted into a cherry muffin comes out clean.
- Let the cherry muffins cool in the pan for 10 minutes, then place them on a cooling rack to cool.
Nutrition Facts
- Total number of serves: 11
- Calories: 92kcal
- Fat: 7.3g
- Saturated Fat: 4.9g
- Cholesterol: 34mg
- Sodium: 154mg
- Potassium: 43mg
- Carbohydrates: 4.4g
- Fiber: 1.6g
- Sugar: 1.8g
- Protein: 2.3g
- Calcium: 32mg
- Iron: 0mg
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