This keto Raspberry Muffins recipe is bursting with juicy raspberries, has a moist, fluffy texture, offering up gluten-free muffins that are easy to make and even easier to enjoy. They are the perfect breakfast solution for those following a keto low carb diet with only 3 net grams of carbs per muffin!
These tasty keto muffins are perfect for breakfast as a snack with a hot cup of tea. They will help satisfy your cravings for something sweet and keep you on track with macros.
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❤️ Why You'll Love Keto Raspberry Muffins
Low Carb Muffins: these almond flour muffins are perfect for those following a low-carb diet. They are sweet and tender with a burst of tangy fresh raspberries and only 3 net carbs per muffin!
Simple keto recipe: made with common keto friendly ingredients that are also gluten-free.
Versatile and customizable: These delicious muffins are very versatile and will work with fresh or frozen fruit.
🥘 Ingredients
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Coconut flour: helps bind the muffins and thicken the batter.
Granulated sweetener: my preference is lankato classic monkfruit or truvia.
Himalayan pink salt
Fresh raspberries: frozen raspberries can be used in place of fresh but they must remain frozen when stirring into the batter.
Heavy cream
Large eggs
Almond extract: I love how the almond complements the raspberries but vanilla extract can be substituted.
🔪 Instructions
- Preheat oven to 350 degrees. Place parchment paper cups in muffin tin and set aside.
- In a medium mixing bowl combine the almond flour, coconut flour, sweetener, baking powder, and salt. Set aside.
- In microwave safe large bowl, heat the butter for 30 seconds, until just about all melted. Whisk in the heavy cream, water, eggs, and almond extract.
- Stir the wet ingredients into the dry ingredients and whisk well until combined. Gently fold in 1 cup of raspberries.
- Scoop ¼ cup of muffin batter into muffin cups.
- Bake for 35 minutes. Remove the muffins from from oven and cool completely on a wire rack before removing from the muffin tin.
🍽 Equipment
12-cup capacity muffin pan
Wooden spoons
Cookie scoop
Rubber spatula
Cupcake liners: I prefer the parchment paper liners as the muffins will not stick.
🥫How to Store Keto Raspberry Muffins
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.
📖 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
- Boost the flavor of the raspberries in the muffin by adding a teaspoon of lemon zest to the batter
- Substitute almond milk for the heavy cream.
- Mix a teaspoon of lemon juice with ¼ cup of powdered sweetener and drizzle over the warm raspberry muffins.
- Make keto chocolate chip muffins and swap out the raspberries for sugar free chocolate chips.
- Substitute sour cream or full fat Greek yogurt for the heavy cream.
- Substitute blueberries for the raspberries for keto blueberry muffins.
🙋 Recipe FAQ's
Replace the coconut flour with almond flour. For every ¼ cup of coconut flour, use 1 cup of almond flour in its place.
Yes, frozen raspberries will work in this recipe.
I recommend not subbing coconut oil for the butter but only because it will add a stronger coconut flavor to the muffins. If you don't mind the coconut flavor, then go for it.
📚 Related Keto Recipes
Low Carb Raspberry Almond Coffee Cake makes a great weekend brunch or addition to a bridal shower treat table!
Chocolate Raspberry Truffles filled with a creamy chocolate ganache and perfect for your keto valentine.
These easy Keto Pancakes are made with peanut butter powder and are absolutely delish part of breakfast or brinner!
If you love coffee cakes you will love this keto recipe for Pecan Coffee Cake with a Cinnamon Swirl.
These keto Blueberry Waffles are crispy on the outside and tender on the inside!
🍽 Serve with..
Serve this Keto raspberry muffin recipe for breakfast or as a snack a hot cup of black coffee or tea.
🏫 What I've Learned
Keto baking is a science and it can be tricky. Almond flour and coconut flour do not contain gluten so they behave differently when baking with them. This was my first time creating my own keto muffin recipes so I did some research before I made them.
- Almond flour is high fat, so when baking with it, the amount of fat being used in the recipe may need to be reduced, so there is only ¼ cup of butter in this muffin recipe.
- Coconut flour does have binding properties. It will absorb liquid and thicken batter significantly, so you don't need a lot when it is used.
- There are a few sweeteners that are approved for the keto diet. I have used monkfruit and truvia which are my preferences. Swerve is a brand of erythritol blend that many use, and it does work in this recipe, but I prefer to not use it due to the cooling mouth feel.
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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
As an Amazon Associate I earn from qualifying purchases.
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 large eggs , lightly beaten
- 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.