Keto Blueberry Sour Cream Muffins are low carb blueberry muffins made with coconut flour, eggs, sour cream, a keto sweetener like Truvia, almond extract, baking powder, and blueberries. It’s quick and works well for keto breakfast meal prep or a gluten-free snack when you want a moist muffin that stays tender. Unlike classic blueberry muffins that rely on wheat flour and sugar, this version skips almond flour and uses coconut flour plus sour cream for rich, moist keto muffins with only about 5g net carbs each.
Why You’ll Love These Low Carb Muffins
In the days when I ate carbs, one of my favorite things for breakfast on a weekend was a delicious blueberry muffin. Now that I’m older and watching what I eat (since I’m no longer young enough to eat whatever I want) I make these Keto Blueberry Muffins. Loaded with sour cream, you’ll never worry about them being dry.
They are so delicious that I don’t even recognize that they’re not the same muffin recipe I’ve been using.
I always feel like I’m going to melt right along with my butter when I pull one of these out of the oven in the morning. Not only do they have great nutrients to get your day started but, they’re great as a dessert option as well.
They’re also a great way to include healthy fats if you add butter to your muffin as I do.
Are Blueberries Allowed On The Keto Diet?
Blueberries are a great source of antioxidants and overall, little powerhouses for nutrients. The carbs in blueberries are relatively low, so they won’t throw you out of Ketosis .
Should I Worry About The Carbs In Sour Cream?
The sour cream that’s used in these Blueberry Sour Cream Muffins is a great healthy fat addition to your keto regimen. With only .3 net carbs per serving of sour cream, you’ll barely even notice the addition to your daily macro count.
Why You’ll Love These Low Carb Muffins
I made these low carb muffins with coconut flour and a keto-friendly sweetener.
Keto Blueberry Muffins only take about half an hour to make from start to finish. Not bad for a delicious breakfast that can be stored and eaten for the next couple of days.
As I mentioned, I like these for desserts or snacks as well. I try not to eat too many snacks in the day since eating produces insulin. But these are a great option if you need that snack to help you through the day.
What Do They Taste Like?
Keto blueberry muffins made with coconut flour have a unique taste and texture compared to traditional muffins. The coconut flour gives them a naturally nutty, mildly sweet flavor with a subtle hint of coconut that doesn’t overpower the blueberries. Because coconut flour is highly absorbent, the muffins are often more dense and moist, yet still light enough to feel satisfying.
The blueberries add bursts of juicy sweetness and a tart contrast that balances the richness of the batter. Low carb sweeteners provides the classic muffin sweetness without sugar, while the use of eggs keeps them tender and slightly spongy.
Overall, they taste like a comforting, slightly sweet muffin with fruity pops of blueberry, a gentle coconut undertone, and a hearty, wholesome finish.
Ingredients You’ll Need
- 1/4 cup Coconut Flour - The low-carb base of the muffins. Coconut flour is highly absorbent, giving structure and a tender, slightly dense crumb while keeping the recipe keto-friendly.
- 1/2 teaspoon Baking Powder - Provides lift and lightness, helping the muffins rise so they don’t turn out too dense.
- 1/4 cup Truvia - A keto-friendly sweetener that mimics sugar, giving the muffins just the right amount of sweetness without adding carbs.
- 3 large Eggs - Essential for binding the batter since coconut flour doesn’t contain gluten. They add moisture, structure, and help the muffins hold together.
- 1/4 cup Sour Cream - Adds richness and creaminess while keeping the muffins moist and soft. Its tanginess also balances the sweetness.
- 1 teaspoon Almond Extract - Infuses the muffins with a warm, nutty flavor that pairs beautifully with both coconut flour and blueberries.
- 1 cup Blueberries - The star ingredient, providing juicy bursts of sweetness and a pop of color in every bite, complementing the lightly nutty, sweet muffin base.
How To Make Keto Blueberry Muffins
- Lightly grease a muffin pan or use a silicone muffin pan.
- Mix together the coconut flour, baking powder, and Truvia.
- Make a well in the center. Crack the eggs into the well and beat lightly.
- Add almond extract and stir.
- Add sour cream and make a smooth batter.
- Gently fold in blueberries.
- Scoop the batter into the prepared muffin cups, filling each about 3/4 full.
- Bake the muffins until the tops have browned. Let them cool for 5 minutes in the pan, then transfer them to a rack to cool.
Tips and Tricks
Making keto blueberry muffins with coconut flour can be simple and rewarding, but a few smart techniques will help ensure they turn out moist, flavorful, and perfectly baked every time. Here are some helpful tips and tricks:
- Coconut Flour. I’ve mentioned this in several other recipes, but coconut flour and almond flour are NOT INTERCHANGEABLE. Coconut flour absorbs way more liquid, needs more eggs, and a lot more fat.
- Finely ground. Use finely ground coconut flour like this one. Do not use shredded coconut instead.
- Testing for doneness. Sometimes, with coconut flour, it’s hard to use the toothpick test to tell if things are cooked through. You could have a toothpick emerge clean–only to find the batter is still liquidy inside. Ovens do vary, so the first time you make these, here’s what I suggest. Use the timing specified here. Then, break open a Blueberry Sour Cream Muffin slightly to see if it’s done.
- Not Almond flour . Do NOT use almond flour for this recipe. I have a LOT of other keto desserts that are almond flour recipes.
- Blueberries. If you use too many blueberries, you will have to bake for much, much longer as the batter tends to be too liquid once they start to cook down. Also, be sure not to overmix the blueberries so you don’t end up with smurf muffins.
Variations
Keto blueberry muffins are delicious as-is, but they’re also easy to customize to match your cravings or what you have in your pantry. Here are a few tasty variations to try:
- Lemon Zest - Add 1–2 teaspoons of freshly grated lemon zest to the batter for a bright, citrusy flavor that pairs beautifully with blueberries.
- Cream Cheese Swirl - Drop small dollops of sweetened cream cheese into the batter before baking and swirl gently with a knife for a rich, cheesecake-style surprise.
- Nutty Crunch - Sprinkle chopped pecans, walnuts, or sliced almonds on top of the muffins before baking for added texture and flavor.
- Cinnamon Spice - Mix 1/2 teaspoon of ground cinnamon into the batter for a warm, cozy flavor twist.
What To Enjoy With Keto Blueberry Muffins
Keto blueberry muffins are delightful on their own, but pairing them with the right sides and drinks can turn them into a satisfying breakfast, snack, or even dessert. Here are some delicious ideas for what to enjoy with them:
- Coffee or Tea - A hot cup of black coffee, bulletproof coffee, or unsweetened herbal tea complements the muffins’ sweetness and makes for a cozy start to the day.
- Keto-Friendly Yogurt - Serve alongside unsweetened Greek yogurt or coconut yogurt for added creaminess and extra protein.
- Nut Butter Spread - A smear of almond butter, peanut butter, or sunflower seed butter adds richness and keeps you fuller longer.
- Eggs or Omelet - Balance out the sweetness with a savory side like scrambled eggs, a cheese omelet, or hard-boiled eggs .
How Long Do They Last?
Keto blueberry muffins will stay fresh at room temperature for about 2 days if stored in an airtight container, making them perfect for quick breakfasts or snacks.
For longer storage, keep them in the refrigerator for up to 5–7 days, where they’ll maintain their moisture and flavor.
Can You Freeze Them?
If you’d like to prepare a larger batch, these muffins also freeze very well. Simply place them in a freezer-safe bag or container and they’ll last for up to 2 months.
To enjoy, thaw overnight in the fridge or reheat gently in the microwave or air fryer for a just-baked taste.
Yes, you can use frozen blueberries in keto blueberry muffins, and it’s a great way to keep them easy and freezer-friendly, but a few tweaks help avoid soggy centers and purple, wet batter. Use the berries straight from the freezer (don’t thaw), pat off any ice crystals, and gently fold them in at the end. Many bakers also toss frozen berries with a teaspoon of coconut flour to reduce blueberry sinking and excess moisture. If your batter seems thinner, add a tiny bit more dry ingredient or bake a couple minutes longer so your low carb blueberry muffins set up with a moist crumb instead of turning dense or gummy.
Keto muffins are often so dry because low-carb batters, especially keto blueberry muffins with coconut flour, absorb a lot of liquid and can easily become over-measured on the dry ingredients. Common culprits include packing flour into the measuring cup, using too much coconut flour (it’s extremely absorbent), skipping moisture helpers, and baking until the toothpick is “perfectly clean” (keto muffins keep cooking as they cool). For moist keto blueberry muffins, weigh your flour if possible, and don’t overbake.
If your keto blueberry muffins didn’t rise, it’s usually because the leavening wasn’t active, the batter was too heavy, or the oven environment didn’t support a good lift. Check that your baking powder is fresh, measure precisely (coconut flour needs far less than wheat flour), and avoid overmixing since low-carb batters can turn tight and heavy. Also, confirm your oven runs hot/cold (an underheated oven won’t set the structure fast enough), fill cups about ¾ full, and bake immediately after mixing so the leavening doesn’t fizzle.
More Low Carb Breakfast Options
Keto orange Scones
- If you’re looking for more keto breakfast options like these Keto Blueberry Muffins, check out my Keto Orange Scones !
- And if you’re looking for something low carb to wash your keto breakfast down with, check out my Keto Iced Caramel Macchiato .
- I’ve created a list of low carb Starbucks drinks if you are really pressed for time.
- You might want to try these Keto Cheese Muffins for a more savory muffin option.
- You have got to try this gluten-free Cardamom Cupcakes Recipe !
- Keto Maple Pecan Frosting | Maple Pecan Cream Cheese Frosting in case you want to pretend this keto muffin is a cupcake!
- Keto Big Mac Salad so you can say you had a healthy salad before you fell face first into these muffins
- Keto Coconut Blueberry Bake , also made with coconut flour.
- Keto Granola is just perfect with a little almond milk.
- 15+ Easy and Delicious Low Carb Breakfast Ideas is a great one to pin for later.
- Keto Blueberry Muffins - Another great way to use those leftover blueberries.
These Keto Blueberry Muffins aren’t vegan-friendly because of the eggs in them. However, they’re vegetarian-friendly, gluten-free, and soy-free.
Keto Blueberry Muffins | Easy Keto Muffin Recipe
Ingredients
- ▢ 1/4 cup coconut flour
- ▢ 1/2 teaspoon Baking Powder
- ▢ 1/4 cup Truvia
- ▢ 3 large Eggs
- ▢ 1/4 cup sour cream
- ▢ 1 teaspoon Almond Extract
- ▢ 1 cup Blueberries
Instructions
Preheat the oven to 350°F. Lightly grease a 6-cup muffin pan or use a silicone muffin pan.
In a medium bowl, mix together the coconut flour, baking powder and Truvia.
Make a well in the center. Crack the eggs into the well and beat lightly.
Add almond extract and stir.
Add sour cream and make a smooth batter.
Gently fold in blueberries.
Scoop the batter into the prepared muffin cups, filling each about 3/4 full.
Bake the muffins for about 20-25 minutes until the tops have browned. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.
Coconut Flour. I’ve mentioned this in several other recipes, but coconut flour and almond flour are NOT INTERCHANGEABLE. Coconut flour absorbs way more liquid, needs more eggs, and a lot more fat.
Finely ground. Use finely ground coconut flour like this one. Do not use shredded coconut instead.
Testing for doneness. Sometimes, with coconut flour, it’s hard to use the toothpick test to tell if things are cooked through. You could have a toothpick emerge clean–only to find the batter is still liquidy inside. Ovens do vary, so the first time you make these, here’s what I suggest. Use the timing specified here. Then, break open a Blueberry Sour Cream Muffin slightly to see if it’s done.
Not Almond flour . Do NOT use almond flour for this recipe. I have a LOT of other keto desserts that use almond flour.
Blueberries. If you use too many blueberries, you will have to bake for much, much longer as the batter tends to be too liquid once they start to cook down. Also, be sure not to overmix the blueberries so you don’t end up with smurf muffins.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
Keto Blueberry Sour Cream Muffins are low carb blueberry muffins made with coconut flour, eggs, sour cream, a keto sweetener like Truvia, almond extract, baking powder, and blueberries. It’s quick and works well for keto breakfast meal prep or a gluten-free snack when you want a moist muffin that stays tender. Unlike classic blueberry muffins that rely on wheat flour and sugar, this version skips almond flour and uses coconut flour plus sour cream for rich, moist keto muffins with only about 5g net carbs each.
Why You’ll Love These Low Carb Muffins
In the days when I ate carbs, one of my favorite things for breakfast on a weekend was a delicious blueberry muffin. Now that I’m older and watching what I eat (since I’m no longer young enough to eat whatever I want) I make these Keto Blueberry Muffins. Loaded with sour cream, you’ll never worry about them being dry.
They are so delicious that I don’t even recognize that they’re not the same muffin recipe I’ve been using.
I always feel like I’m going to melt right along with my butter when I pull one of these out of the oven in the morning. Not only do they have great nutrients to get your day started but, they’re great as a dessert option as well.
They’re also a great way to include healthy fats if you add butter to your muffin as I do.
Are Blueberries Allowed On The Keto Diet?
Blueberries are a great source of antioxidants and overall, little powerhouses for nutrients. The carbs in blueberries are relatively low, so they won’t throw you out of Ketosis .
Should I Worry About The Carbs In Sour Cream?
The sour cream that’s used in these Blueberry Sour Cream Muffins is a great healthy fat addition to your keto regimen. With only .3 net carbs per serving of sour cream, you’ll barely even notice the addition to your daily macro count.
Why You’ll Love These Low Carb Muffins
I made these low carb muffins with coconut flour and a keto-friendly sweetener.
Keto Blueberry Muffins only take about half an hour to make from start to finish. Not bad for a delicious breakfast that can be stored and eaten for the next couple of days.
As I mentioned, I like these for desserts or snacks as well. I try not to eat too many snacks in the day since eating produces insulin. But these are a great option if you need that snack to help you through the day.
What Do They Taste Like?
Keto blueberry muffins made with coconut flour have a unique taste and texture compared to traditional muffins. The coconut flour gives them a naturally nutty, mildly sweet flavor with a subtle hint of coconut that doesn’t overpower the blueberries. Because coconut flour is highly absorbent, the muffins are often more dense and moist, yet still light enough to feel satisfying.
The blueberries add bursts of juicy sweetness and a tart contrast that balances the richness of the batter. Low carb sweeteners provides the classic muffin sweetness without sugar, while the use of eggs keeps them tender and slightly spongy.
Overall, they taste like a comforting, slightly sweet muffin with fruity pops of blueberry, a gentle coconut undertone, and a hearty, wholesome finish.
Ingredients You’ll Need
- 1/4 cup Coconut Flour - The low-carb base of the muffins. Coconut flour is highly absorbent, giving structure and a tender, slightly dense crumb while keeping the recipe keto-friendly.
- 1/2 teaspoon Baking Powder - Provides lift and lightness, helping the muffins rise so they don’t turn out too dense.
- 1/4 cup Truvia - A keto-friendly sweetener that mimics sugar, giving the muffins just the right amount of sweetness without adding carbs.
- 3 large Eggs - Essential for binding the batter since coconut flour doesn’t contain gluten. They add moisture, structure, and help the muffins hold together.
- 1/4 cup Sour Cream - Adds richness and creaminess while keeping the muffins moist and soft. Its tanginess also balances the sweetness.
- 1 teaspoon Almond Extract - Infuses the muffins with a warm, nutty flavor that pairs beautifully with both coconut flour and blueberries.
- 1 cup Blueberries - The star ingredient, providing juicy bursts of sweetness and a pop of color in every bite, complementing the lightly nutty, sweet muffin base.
How To Make Keto Blueberry Muffins
- Lightly grease a muffin pan or use a silicone muffin pan.
- Mix together the coconut flour, baking powder, and Truvia.
- Make a well in the center. Crack the eggs into the well and beat lightly.
- Add almond extract and stir.
- Add sour cream and make a smooth batter.
- Gently fold in blueberries.
- Scoop the batter into the prepared muffin cups, filling each about 3/4 full.
- Bake the muffins until the tops have browned. Let them cool for 5 minutes in the pan, then transfer them to a rack to cool.
Tips and Tricks
Making keto blueberry muffins with coconut flour can be simple and rewarding, but a few smart techniques will help ensure they turn out moist, flavorful, and perfectly baked every time. Here are some helpful tips and tricks:
- Coconut Flour. I’ve mentioned this in several other recipes, but coconut flour and almond flour are NOT INTERCHANGEABLE. Coconut flour absorbs way more liquid, needs more eggs, and a lot more fat.
- Finely ground. Use finely ground coconut flour like this one. Do not use shredded coconut instead.
- Testing for doneness. Sometimes, with coconut flour, it’s hard to use the toothpick test to tell if things are cooked through. You could have a toothpick emerge clean–only to find the batter is still liquidy inside. Ovens do vary, so the first time you make these, here’s what I suggest. Use the timing specified here. Then, break open a Blueberry Sour Cream Muffin slightly to see if it’s done.
- Not Almond flour . Do NOT use almond flour for this recipe. I have a LOT of other keto desserts that are almond flour recipes.
- Blueberries. If you use too many blueberries, you will have to bake for much, much longer as the batter tends to be too liquid once they start to cook down. Also, be sure not to overmix the blueberries so you don’t end up with smurf muffins.
Variations
Keto blueberry muffins are delicious as-is, but they’re also easy to customize to match your cravings or what you have in your pantry. Here are a few tasty variations to try:
- Lemon Zest - Add 1–2 teaspoons of freshly grated lemon zest to the batter for a bright, citrusy flavor that pairs beautifully with blueberries.
- Cream Cheese Swirl - Drop small dollops of sweetened cream cheese into the batter before baking and swirl gently with a knife for a rich, cheesecake-style surprise.
- Nutty Crunch - Sprinkle chopped pecans, walnuts, or sliced almonds on top of the muffins before baking for added texture and flavor.
- Cinnamon Spice - Mix 1/2 teaspoon of ground cinnamon into the batter for a warm, cozy flavor twist.
What To Enjoy With Keto Blueberry Muffins
Keto blueberry muffins are delightful on their own, but pairing them with the right sides and drinks can turn them into a satisfying breakfast, snack, or even dessert. Here are some delicious ideas for what to enjoy with them:
- Coffee or Tea - A hot cup of black coffee, bulletproof coffee, or unsweetened herbal tea complements the muffins’ sweetness and makes for a cozy start to the day.
- Keto-Friendly Yogurt - Serve alongside unsweetened Greek yogurt or coconut yogurt for added creaminess and extra protein.
- Nut Butter Spread - A smear of almond butter, peanut butter, or sunflower seed butter adds richness and keeps you fuller longer.
- Eggs or Omelet - Balance out the sweetness with a savory side like scrambled eggs, a cheese omelet, or hard-boiled eggs .
How Long Do They Last?
Keto blueberry muffins will stay fresh at room temperature for about 2 days if stored in an airtight container, making them perfect for quick breakfasts or snacks.
For longer storage, keep them in the refrigerator for up to 5–7 days, where they’ll maintain their moisture and flavor.
Can You Freeze Them?
If you’d like to prepare a larger batch, these muffins also freeze very well. Simply place them in a freezer-safe bag or container and they’ll last for up to 2 months.
To enjoy, thaw overnight in the fridge or reheat gently in the microwave or air fryer for a just-baked taste.
Yes, you can use frozen blueberries in keto blueberry muffins, and it’s a great way to keep them easy and freezer-friendly, but a few tweaks help avoid soggy centers and purple, wet batter. Use the berries straight from the freezer (don’t thaw), pat off any ice crystals, and gently fold them in at the end. Many bakers also toss frozen berries with a teaspoon of coconut flour to reduce blueberry sinking and excess moisture. If your batter seems thinner, add a tiny bit more dry ingredient or bake a couple minutes longer so your low carb blueberry muffins set up with a moist crumb instead of turning dense or gummy.
Keto muffins are often so dry because low-carb batters, especially keto blueberry muffins with coconut flour, absorb a lot of liquid and can easily become over-measured on the dry ingredients. Common culprits include packing flour into the measuring cup, using too much coconut flour (it’s extremely absorbent), skipping moisture helpers, and baking until the toothpick is “perfectly clean” (keto muffins keep cooking as they cool). For moist keto blueberry muffins, weigh your flour if possible, and don’t overbake.
If your keto blueberry muffins didn’t rise, it’s usually because the leavening wasn’t active, the batter was too heavy, or the oven environment didn’t support a good lift. Check that your baking powder is fresh, measure precisely (coconut flour needs far less than wheat flour), and avoid overmixing since low-carb batters can turn tight and heavy. Also, confirm your oven runs hot/cold (an underheated oven won’t set the structure fast enough), fill cups about ¾ full, and bake immediately after mixing so the leavening doesn’t fizzle.
More Low Carb Breakfast Options
Keto orange Scones
- If you’re looking for more keto breakfast options like these Keto Blueberry Muffins, check out my Keto Orange Scones !
- And if you’re looking for something low carb to wash your keto breakfast down with, check out my Keto Iced Caramel Macchiato .
- I’ve created a list of low carb Starbucks drinks if you are really pressed for time.
- You might want to try these Keto Cheese Muffins for a more savory muffin option.
- You have got to try this gluten-free Cardamom Cupcakes Recipe !
- Keto Maple Pecan Frosting | Maple Pecan Cream Cheese Frosting in case you want to pretend this keto muffin is a cupcake!
- Keto Big Mac Salad so you can say you had a healthy salad before you fell face first into these muffins
- Keto Coconut Blueberry Bake , also made with coconut flour.
- Keto Granola is just perfect with a little almond milk.
- 15+ Easy and Delicious Low Carb Breakfast Ideas is a great one to pin for later.
- Keto Blueberry Muffins - Another great way to use those leftover blueberries.
These Keto Blueberry Muffins aren’t vegan-friendly because of the eggs in them. However, they’re vegetarian-friendly, gluten-free, and soy-free.
Keto Blueberry Muffins | Easy Keto Muffin Recipe
Ingredients
- ▢ 1/4 cup coconut flour
- ▢ 1/2 teaspoon Baking Powder
- ▢ 1/4 cup Truvia
- ▢ 3 large Eggs
- ▢ 1/4 cup sour cream
- ▢ 1 teaspoon Almond Extract
- ▢ 1 cup Blueberries
Instructions
Preheat the oven to 350°F. Lightly grease a 6-cup muffin pan or use a silicone muffin pan.
In a medium bowl, mix together the coconut flour, baking powder and Truvia.
Make a well in the center. Crack the eggs into the well and beat lightly.
Add almond extract and stir.
Add sour cream and make a smooth batter.
Gently fold in blueberries.
Scoop the batter into the prepared muffin cups, filling each about 3/4 full.
Bake the muffins for about 20-25 minutes until the tops have browned. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.
Coconut Flour. I’ve mentioned this in several other recipes, but coconut flour and almond flour are NOT INTERCHANGEABLE. Coconut flour absorbs way more liquid, needs more eggs, and a lot more fat.
Finely ground. Use finely ground coconut flour like this one. Do not use shredded coconut instead.
Testing for doneness. Sometimes, with coconut flour, it’s hard to use the toothpick test to tell if things are cooked through. You could have a toothpick emerge clean–only to find the batter is still liquidy inside. Ovens do vary, so the first time you make these, here’s what I suggest. Use the timing specified here. Then, break open a Blueberry Sour Cream Muffin slightly to see if it’s done.
Not Almond flour . Do NOT use almond flour for this recipe. I have a LOT of other keto desserts that use almond flour.
Blueberries. If you use too many blueberries, you will have to bake for much, much longer as the batter tends to be too liquid once they start to cook down. Also, be sure not to overmix the blueberries so you don’t end up with smurf muffins.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Keto Blueberry Muffins | Easy Keto Muffin Recipe
Ingredients
- 1/4 cup coconut flour
- 1/2 teaspoon Baking Powder
- 1/4 cup Truvia
- 3 large Eggs
- 1/4 cup sour cream
- 1 teaspoon Almond Extract
- 1 cup Blueberries
Instructions
Preheat the oven to 350°F. Lightly grease a 6-cup muffin pan or use a silicone muffin pan.
In a medium bowl, mix together the coconut flour, baking powder and Truvia.
Make a well in the center. Crack the eggs into the well and beat lightly.
Add almond extract and stir.
Add sour cream and make a smooth batter.
Gently fold in blueberries.
Scoop the batter into the prepared muffin cups, filling each about 3/4 full.
Bake the muffins for about 20-25 minutes until the tops have browned. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.
Coconut Flour. I’ve mentioned this in several other recipes, but coconut flour and almond flour are NOT INTERCHANGEABLE. Coconut flour absorbs way more liquid, needs more eggs, and a lot more fat.
Finely ground. Use finely ground coconut flour like this one. Do not use shredded coconut instead.
Testing for doneness. Sometimes, with coconut flour, it’s hard to use the toothpick test to tell if things are cooked through. You could have a toothpick emerge clean–only to find the batter is still liquidy inside. Ovens do vary, so the first time you make these, here’s what I suggest. Use the timing specified here. Then, break open a Blueberry Sour Cream Muffin slightly to see if it’s done.
Not Almond flour . Do NOT use almond flour for this recipe. I have a LOT of other keto desserts that use almond flour.
Blueberries. If you use too many blueberries, you will have to bake for much, much longer as the batter tends to be too liquid once they start to cook down. Also, be sure not to overmix the blueberries so you don’t end up with smurf muffins.
Keto Blueberry Muffins | Easy Keto Muffin Recipe https://twosleevers.com/blueberry-sour-cream-muffins/
Long, busy days call for a quick and simple recipe, and these Instant Pot Enchiladas are perfect. Put everything into the pressure cooker, and then broil the cheesy topping for a few minutes for all of the taste of Chicken Enchilada casserole with half the effort!
Why You HAVE To Try These Instant Pot Enchiladas
- Fast. An Instant Pot recipe that is done in under 30 minutes .
- Easy. No rolling is required. Throw everything in the pot and cook for an easy pour and cook recipe .
- Low Carb . Only 11 net carbs per serving
- Family-friendly. Packed with cheese and spices that the whole family will enjoy.
I’m not sure what to call this dish. It’s not really traditional Mexican food , although it tastes like it. It’s not really American food . So we’ll just call it an Instant Pot Enchiladas recipe .
This dish is so easy to make you might find yourself making it on a regular basis. But don’t mistake this Keto Chicken Enchilada Casserole for simple tasting just because it’s quick and easy to make. It’s bursting with big chicken enchilada flavor!
How To Keep Corn Tortillas From Getting Soggy In Enchiladas
I know this seems like a no-brainer, but just skip them! Eating low carb has a ton of benefits, and in this case, it lets you make the perfect Instant Pot Enchiladas without your corn tortillas getting soggy!
You still get all of the flavors of your favorite Chicken Enchilada Casserole without gummy, chewy tortillas.
Do you still want the filling sensation that comes with eating tortillas? Toss in some cut up low carb tortillas before you broil the cheese to finish for an even more filling meal.
How Do You Keep Enchilada Casserole Moist?
One of the reasons I love cooking meat in my pressure cooker is because it keeps it so tender and moist. You rarely need to worry about it being dried out or overcooked. With the combination of the chicken, enchilada sauce, chiles, and water tossed in to cook under pressure, you won’t need to worry about your enchiladas being moist.
Ingredients You’ll Need
- 1 ½–2 pounds Chicken - The main protein in the casserole that becomes tender and flavorful after pressure cooking. Once shredded, it soaks up the enchilada sauce beautifully, creating a hearty base.
- 2 cups Enchilada Sauce - Provides the bold, tangy, and mildly spicy flavor that defines the dish. It keeps the chicken moist and ties all the ingredients together.
- 1 can Diced Tomatoes or Rotel - Adds brightness, acidity, and a touch of spice from green chilies, balancing the richness of the cheese and sauce.
- 1 cup Onion - Builds a flavorful aromatic base, adding sweetness and depth as it cooks down in the Instant Pot.
- 2–3 cloves Garlic - Adds savory warmth and enhances the overall depth and richness of the sauce and chicken mixture.
- 1 teaspoon Ground Cumin - Brings a warm, earthy flavor that complements the enchilada sauce and deepens the Mexican-inspired taste.
- 1 teaspoon Chili Powder - Adds gentle heat and smokiness that ties in with the other spices.
- ½ teaspoon Salt - Enhances all the savory flavors and balances the acidity from the tomatoes and sauce.
- ½ teaspoon Ground Black Pepper - Adds a hint of sharpness and spice for a well-rounded flavor.
- 4–6 small Tortillas - Stirred in after pressure cooking to absorb the sauce and thicken the casserole. They soften into a delicious, lasagna-like texture.
- 1½–2 cups Shredded Cheese - Melts into a bubbly, golden topping that adds richness and creaminess while binding the casserole together.
- Optional Toppings - Provide freshness, creaminess, and a pop of color to complement the warm, cheesy casserole when served.
How To Make Chicken Enchilada Casserole
- Throw everything except tortillas and cheese into an Instant Pot and cook for 15 minutes at High Pressure, and quickly release pressure.
- Remove chicken, shred, and put back into the pot.
- Gently mix in cut tortillas and pour into the baking dish.
- Top with cheese and either bake or broil until cheese melts and is lightly browned and bubbly.
Tips And Tricks
Making Instant Pot Chicken Enchilada Casserole is a quick and satisfying way to enjoy all the classic enchilada flavors with minimal effort. To ensure your casserole comes out creamy, flavorful, and perfectly textured every time, here are some helpful tips and tricks:
- Try not to add the cheese in during cooking and if possible.
- Don’t skip the final browning step. That melty, gooey, bubbling cheese is really what makes this casserole most inviting.
- Make and use homemade enchilada sauce
- Substitute ground beef for the chicken. In that case, reduce cook times to 5 minutes.
Variations
A great thing about Instant Pot Chicken Enchilada Casserole is how easily you can customize it to suit your taste or dietary preferences. Whether you love it spicy, creamy, or low-carb, here are some delicious variations to try:
- Green Chile Enchilada Casserole - Swap the red enchilada sauce for green enchilada sauce and add a small can of diced green chiles. Top with Monterey Jack or pepper jack cheese for a tangy, slightly spicy twist.
- Creamy Enchilada Casserole - Stir ¼ cup of sour cream or softened cream cheese into the shredded chicken and sauce before adding the tortillas. It creates a luscious, creamy filling similar to white chicken enchiladas.
- Spicy Chipotle Enchilada Casserole - Mix 1 tablespoon of chipotle peppers in adobo sauce into the enchilada sauce for smoky, bold flavor and extra heat. Perfect for spice lovers.
What Do You Eat With Chicken Enchilada Casserole?
While this Keto Chicken Enchilada Casserole recipe is extremely filling and satisfying, you might want a side dish to break up some of the richness of the flavors or something lower in carbs to keep your portion size small.
If that’s the case, here are a few things that might pair well with this Chicken Enchilada Casserole :
- Loaded Keto Broccoli Salad
- Keto Tabouli
- Instant Pot Green Beans
How Long Does It Last?
Chicken enchilada casserole stores very well, making it a great option for meal prep or leftovers. Once cooled, transfer it to an airtight container and refrigerate it for up to 4 days. The flavors actually deepen as it sits, making it even more delicious the next day.
When you’re ready to reheat, warm individual portions in the microwave for about 1–2 minutes or reheat the entire casserole in a preheated oven at 350°F for about 15–20 minutes, covered with foil to prevent the cheese from drying out.
Can You Freeze It?
If you want to store it longer, you can freeze the casserole, either whole or in single portions, for up to 3 months. Just thaw it overnight in the refrigerator and reheat as usual for an easy, ready-to-serve meal that tastes freshly made.
More Easy Casseroles
- Check out my Taco Chile Relleno Casserole ! It gives you the best of both tacos and Chile Relleno in one crazy simple recipe.
- Another fantastic casserole dish is my Unstuffed Dolma Casserole . It’s a great way to make Dolmas without actually having to roll up each grape leaf individually.
- If you love tasty dishes that are totally easy to make, you’ll love my Tamale Pie .
If you love how delicious and easy these Keto Chicken Enchiladas are to make, make sure you share them with your friends on Facebook and Pinterest so they can try them too.
Chicken Enchilada Casserole Recipe | Instant Pot Enchiladas
Equipment
- INSTANT POT DUO 6 QUART
- Measuring Spoons
- Measuring Cups
- 8 x 8 Baking Dish
Ingredients
- ▢ 2 ( 2 ) chicken breasts
- ▢ 10 ounces ( 1 can ) Red Enchilada Sauce
- ▢ 4 ounces ( 1 can ) Canned Diced Green Chiles
- ▢ 1 cup ( 160 g ) Onion , diced
- ▢ 4 ( 4 ) Low-Carb Corn Tortillas, , cut into 8 pieces each
- ▢ 1 cup ( 113 g ) grated cheese
Instructions
- Throw everything except tortillas and cheese into a Instant Pot and cook for 15 minutes at High Pressure, and quickly release pressure.
- Remove chicken, shred, put back into pot.
- Gently mix in cut tortillas and pour into baking dish.
- Top with cheese and either bake or broil until cheese melts and is lightly browned and bubbly.
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Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
