Preheat your oven to 180°C (350°F) and line a muffin tray with paper liners. This helps prevent sticking and makes it much easier to remove the muffins once baked.

In a large mixing bowl, add almond flour, coconut flour, unflavored gelatin, baking powder, salt, and your keto sweetener. Use a whisk or spoon to mix everything thoroughly so the dry ingredients are evenly combined and there are no clumps.

Add the eggs, melted butter, almond milk, and vanilla extract into the same bowl. Start mixing gently, then continue until the batter becomes smooth, thick, and completely lump-free. Take your time here—this ensures a better final texture.

Let the batter sit for 2–3 minutes. This step is important because the gelatin will absorb moisture and slightly thicken the mixture, making it easier to portion into the muffin tray.

Using a spoon or scoop, divide the batter evenly into the prepared muffin cups. Fill each cup about three-quarters full so the muffins have room to rise without overflowing.

Place the muffin tray into the preheated oven and bake for 20–25 minutes. The muffins are ready when the tops look lightly golden and feel firm when gently pressed.

Remove the tray from the oven and let the muffins sit for a few minutes. This helps them set properly and makes them easier to handle without breaking.

Carefully lift the muffins out of the tray and transfer them to a wire rack. Allow them to cool completely—this step helps the texture firm up and prevents them from becoming too soft or crumbly.

Once fully cooled, remove the liners and check the texture. The muffins should feel soft, slightly springy, and well set without being dry.

Serve them fresh for the best taste, or store them for later. They make a perfect light, high-protein keto snack for any time of the day.