There is nothing quite like a warm muffin in the morning and these Keto Raspberry Muffins bring everything you love without the sugar. This recipe has been perfected to ensure these low carb raspberry muffins stay tender and light, bringing a bakery style experience that fits your lifestyle.
With just 3 net carbs, these muffins are simple to whip up using common keto pantry staples. They are bursting with flavor from fresh raspberries and versatile enough to enjoy as a meal-prep breakfast or a guilt-free afternoon.
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Why You'll Love Low Carb Raspberry Muffins
Perfect keto macros: these keto raspberry. muffins are high in healthy fats and fiber with only 3 net carbs per muffin.
Excellent texture: low carb raspberry muffins have a moist, tender crumb thanks to the perfect blend of almond flour and coconut flour.
Quick and easy: this simple keto recipe uses basic pantry staples and takes only 10 minutes to prep.
Key Ingredients for Keto Raspberry Muffins
See the recipe card below for a full list of ingredients and instructions
- Almond flour: a high fat flour that is used as a base in place of all-purpose flour.
- Coconut flour: helps bind the muffins and thickens the batter by absorbing liquid.
- Granulated sweetener: used to add sweetness without sugar. Monkfruit and Truvia are the recommended choices.
Ingredient Substitutions
- Substitute almond milk for the heavy cream.
- Use sour cream or full fat Greek yogurt for the heavy cream.
- Swap blueberries for the raspberries for keto blueberry muffins.
Variations
Almond Joy Twist: Add unsweetened shredded coconut and substitute keto friendly chocolate chips for the raspberries for a decadent Almond Joy-inspired muffin.
Lemon Raspberry Muffins: Incorporate lemon zest and a splash of lemon juice for a zesty, refreshing twist.
Raspberry White Chocolate: add ½ cup keto friendly white chocolate chips.
Tips for Making Keto Muffins
- Prevent "soggy" bottoms: toss the fresh raspberries in a teaspoon of coconut flour before folding them into the batter.
- Use room temperature ingredients: since you are working with melted butter, it is important that all ingredients are at room temperature before mixing.
- Cool in the pan briefly: let the muffins cool in the muffin pan for about 5 minutes before moving them to a wire wack. This gives them time to set and prevents steam from being trapped in the bottom of the pan.
How to Store
Refrigerate: Store these keto muffins in an airtight container up to 1 week.
Freezer: Store in airtight freezer bags up to 3 months
Thaw: at room temperature before consuming, warm muffin in the microwave for a few seconds to take the chill off.
Serve with..
Serve this Keto raspberry muffin recipe as part of a weekend brunch along or an afternoon snack. They go great with a hot cup of coffee or tea.
More Keto Breakfast & Brunch Favorites
If you enjoyed these muffins, try more of my favorite keto treats. Enjoy a slice of Low Carb Raspberry Almond Coffee Cake, or Pecan Coffee Cake with Cinnamon Swirl, Keto Pancakes, or Keto Blueberry Waffles.
When you make this Keto Raspberry Muffin recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Keto Raspberry Muffins
Equipment
- Muffin tin
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Ingredients
- 1 cup almond Flour
- ¼ cup coconut Flour
- ⅔ cup granulated Swerve
- 2 teaspoons baking powder
- ¼ teaspoons salt
- 1 cup fresh raspberries
- ¼ cup heavy cream
- ¼ cup water
- ¼ cup butter , melted
- 3 large eggs , lightly beaten at room temperature
- 1 teaspoon almond extract
Instructions
- In large mixing bowl combine almond flour, coconut flour, swerve, baking powder, and salt. Set aside.
- In large microwave safe bowl, microwave butter for about 45 seconds, until just about all melted. Whisk in heavy cream, water, eggs, and almond extract.
- Stir egg mixture into almond flour mixture and whisk well until combined. Gently fold in 1 cup of fresh raspberries.
- Place paper liners in muffin tin. Scoop about ¼ cup batter into each muffin cup. Bake at 325 for 35 minutes. Remove from oven and cool completely.
Theresa Morrison says
I baked these yesterday using coconut milk and about 1/2 cup of sweetener as I was running low. They were absolutely delicious! Thank you for the yummy recipe that I’m sure will be a regular bake in my kitchen.
Shelby Law Ruttan says
Thi Theresa! Thank you for stopping by and letting me know. I love you used coconut milk. I've been using more of that lately so I will have to make these with it also! Thanks again! ˜Shelby
Wilma Smith says
I just made these and they are delicious but can you please tell me how each one can have only one net carb when coconut flour is so high in carbs?
Shelby Law Ruttan says
Hi Wilma, Thank you, I'm so happy you enjoyed the muffins! This recipe is made of ingredients that are all keto-friendly ingredients. Each ingredient has it's own nutritional value. Coconut flour may be high in carbs, but it is also high in fiber. There is 1/4 cup in this recipe. 1/4 cup has 12 carbs but 9 grams of fiber. That leaves it at only 3 net carbs for the flour alone. There are 12 muffins in this recipe and when all factors are brought together, they calculate to 1 net carb. I highly recommended visiting a website such as fatsecret.com to calculate the nutrition information on your own if you are concerned about the information here. I have calculated this on my own at fatsecret with the brands I used to make the recipe. My information provided here is only a courtesy and should be used only as a guide. If do you have any more questions about nutrition facts, I highly recommend calculating what you are making on your own.
Viki says
So....these sound great and I love to bake! HATE Raspberries........don't like the seeds. I was thinking strawberries! What do you think????
Shelby Law Ruttan says
Hi Vicki, I think any berry would work in this recipe. Enjoy!
Earlyne Wiebe says
Wow Wow Wow! As other tasters& bakers said, these muffins are delicious. Can’t tell they’re not made with ap flour. Loved them. I actually whipped up a low carb frosting. So good! I’m definitely going to make these muffins again. I’ll also Che k out your recipes too.
Thanks for making awesome muffins. ?
Shelby Law Ruttan says
Hi Earlyne, thank you so much! I'm glad you enjoyed the muffins and will enjoy the other recipes as well! Thanks for stopping by!
Claire Owen says
Beware, this is NOT Keto Friendly. Using all of the ingredients mentioned above and half of the raspberrries recommended, and making 18 muffins, it is actually 7 carbs per muffin! Not 3 as stated in this blog. This is NOT a Keto friendly recipe unless you enjoy using 7 carbs of your max 50 daily carb allowance on one tiny muffin. Wasted a lot of money at the store trusting this recipe. Avoid this poorly researched and deceptive article!
Shelby Law Ruttan says
Claire, I don't know what makes you think this is not keto friendly. Whatever you are using to calculate your nutrition is apparently incorrect. These muffins are 3 carbs and only 1 net carb per serving. It is likely whatever you are using to calculate is counting the sweetener as carbs. I am allowing your comment to be approved because you are incorrect. Please get your facts straight before you lash out at others about spending a lot of money to trust a recipe that you should have researched first yourself before actually making it.
JennyB says
Your calories are off by about 40, it is around 139 calories but carbs are under 2g and definitely keto. I am in the process of making these. I am using fat free egg creations in place of regular eggs so my macros are calories 129, fat 10.8, carbs 3.9, fiber2.3 and net carbs are1.6. Thanks for the recipe. I can't wait to try it.
Shelby Law Ruttan says
Hi Jenny, the nutrition information depends greatly on what brands/products you use. I used Carb manager app to calculate. Great idea to use the egg creations, hope you enjoy the recipe!
Cory P says
Just to provide my own insight on this, using a reliable macro nutrient tracking app I came out with the following per serving/cupcake (12 total servings): 137 calories, 12.2g fat, 4.1g protein, 4.72g TOTAL carbs, 2.52g fiber, 2.2g NET carbs. While it may be slightly different, this recipe is still very Keto friendly. Even with a 25g daily carb limit, I can eat these to my heart’s content. Thank you for the recipe!!
Shelby Law Ruttan says
Hi Cory, Thanks for sharing and happy you enjoyed the recipe!
mark owen says
Hello ok iam.very new to keto baking I just did a.batch of muffins and they didnt seem to tast very good kind of salty and mushy the only thing I did was use vanilla extract everything else I followed to the letter what do you think I did wrong can you please help me
Thank you
mark owen
M
Shelby Law Ruttan says
Hi Mark, I'm sorry your batch of muffins didn't turn out well for you. I would love to be able to help you be successful with this recipe because it really is delicious! Keto baking can be difficult at first so don't give up. First of all, I would need to know what your flours were. There are different types of almond flour out there and it could have something to do with what type you used. Usually when you use coconut flour, your batter will absorb a lot of liquid, so I'm not sure why they turned out mushy. They will be soft and tender, but shouldn't be mushy. Next, it will make a difference if you used fresh raspberries or frozen. Frozen will have a lot of water in them. I haven't attempted this recipe with frozen yet. Lastly, the saltiness, it could have something to do with the baking powder. I tend to think baking powder will add a saltiness to something, it may be your more sensitive to that. I would just leave the salt out of the recipe entirely if you thought they were too salty. Feel free to email me if you need more help. Let me know what products you used and I will do the best I can to help you out! Thanks for stopping by.
Barb says
I just started getting your newsletter, anxious to try this recipe. I have a question , are they 1 net carb or 3? There are 2 different amounts. Thanx for the great recipe!
Shelby Law Ruttan says
Hi Barb, I'm so happy you signed up for my newsletter! Thank you for reaching out. I did another run of the recipe on My Fitness Pal and double checked. It is 3 regular carbs and 2 net carbs. I hope you will love this recipe!
Sandy says
These sound really delicious! I cannot have dairy products, do you think almond milk would work in place of the heavy cream? Thanks!
Shelby says
Hi Sandy, Thank you 🙂 Almond milk will not be as thick as heavy cream. A better substitute would be coconut cream for a dairy free version. Good luck and let me know how it turns out!
Sheetal says
Wondering if I can use vanilla extract instead of almond extract in this recipe? I got all the ingredients at the store but for got the almond extract and want to make these now lol.
Shelby says
Hi Sheetal, you absolutely can swap out the almond for vanilla. I hope you enjoy the recipe!
Sheetal says
Thank you! I just made these substituting almond extract with vanilla, they are really delicious!
Shelby says
Hi Sheetal! Thank you for stopping back and letting me know! Happy you enjoyed them!
Dana says
These look delicious! Can these be made with just coconut flour? My son has a nut allergy and can’t have almond four. Thanks
Shelby says
Hi Dana, the use of coconut flour would change the liquid ratio. I am making a test version of a similar recipe today for a single serving raspberry muffin in the microwave. It is likely you can omit the almond flour, but most likely would have to make another type of adjustment to accommodate it. I am new to keto baking, so I will shoot you an email when I am done to let you know how it worked.
Kendall says
Made these yesterday and they are delicious! Do you have the nutritional facts for them? I’m tracking my macros for Keto and know you said only 1 carb, but I’m wondering what the Fat and Protein count are.
Next I’m going to try your Coffee Cake recipe!
Shelby says
Hi Kendall! Thanks for stoping by and letting me know! I added the nutrition facts in the recipe card but in response here, the fat is 8g and protein is 3g. I hope you enjoy the coffee cake also!
Liz Della Croce says
Perfect for grab and go breakfast!
Wilhelmina Wessel says
Totally yummy!
Demeter says
These look amazing...definitely get motivation to jump out of bed in the morning. Perfect for summer!
Sonal says
Wow this is awesome, Shelby! Keto diet is making waves lately and this is an amazing recipe using coconut flour. Raspberries must have added an amazing flavor to these.
Linda Nortje says
I have to check out the Swerve ! These raspberry muffins would be so good with morning tea !
Dannii says
What a lovely summer treat and they look really easy to make too.
Katie | Healthy Seasonal Recipes says
I love reading about your recipe testing. Good for you to try it out! Enjoy the muffins.
danielle wolter says
I do love raspberry muffins. I haven't really cooked Keto before (I'm not a dieter), but these sound delicious!
Angel says
5-star recipe!
This has to be the best muffin recipe in the history of the planet! I've had people think they weren't Keto because they're so good. Thanks for this recipe! My first muffin making attempts was a dense, tasteless creation. Almost made me think I couldn't do Keto until I tried this one.
Within the space of 3 days, I made 36 if these wonders.
Question: I've had a request for a peanut butter muffin (which just so happens to be what I tried in the beginning). I'm wondering if you think this recipe can be adapted to make one? And, if so, how would you suggest I do that?
BTW, I'm thinking of trying to turn this into a cake.
Shelby says
Yay! So glad you loved these! I actually have a raspberry coffee cake recipe on the blog. I served the coffee cake at a jewelry party I had to non-keto friends and they gobbled it right up! Go ahead and give that one a try if you like.
I'm not sure about the peanut butter in this particular muffin recipe. I will see if there is something I can do to create one! Its about muffin time here anyway! Thank you so much for stopping by and letting me know! 🙂
Angel says
I'll try your cake recipe. Took this one and didn't add the raspberries or almond. Instead, I made a cinnamon Mud with 3 teaspoons of cinnamon, 2 tablespoons of Surkin Gold, and 2 tablespoons of water. I mixed it separately then folded it in, found a recipe for glaze to put on top. Could do just 2 teaspoons of cinnamon. It was so good!
Shelby says
That is awesome! I love that you could take this recipe and make one of your own! Thank you for sharing 🙂
Cindy says
This is our favorite keto recipe so far. (And I've made a bunch of stuff!). I've made it with fresh and frozen raspberries. Fresh are best. Have also used fresh blackberries. Good but like raspberries better. I've also used these for dessert with a few more fresh berries piled on and topped with whipping cream. I'm sure this would work with strawberries as well. We LOVE that these are only one net carb. They're filling and such a fun breakfast choice. Thank you!!!!
Shelby says
Hi Cindy! Thank you so much for stopping by and letting me know. I'm so happy you enjoy this recipe! Now I have to make them again 🙂
Claudia Lamascolo says
these have to be about the best Keto muffins I ever laid eyes on!
Shelby says
I was pretty proud of this being it was my first baked recipe of my own 🙂 thanks Claudia!