These Fresh Raspberry Muffins are bursting with sweet raspberries and have just enough of that almond flavor come through to entice your family to the breakfast table! These low carb raspberry muffins are everything you want in a muffin, and it is perfect for those following a keto low carb diet with only 3 net grams of carbs per muffin!
These easy Keto Raspberry 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.
❤️ Why I Love This Recipe
✔️ Keto Raspberry Muffins have a burst of fresh raspberries in each bite and are only 3 net carbs per muffin!
✔️ This simple keto recipe is made with keto friendly ingredients that are also gluten-free.
✔️ These delicious keto muffins are very versatile and will work with fresh or frozen fruit.
Granulated sweetener (sugar free), I used this one.
Almond extract, I love how the almond complements the raspberries.
- Preheat oven to 350 degrees.
- In a medium mixing bowl combine the almond flour, coconut flour, sweetener, baking powder, and salt. Set aside.
- In large microwave safe 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.
- Place paper cups in muffin tin. Scoop about ¼ cup of muffin batter into each muffin cup. Bake for 35 minutes. Remove the muffins from from oven and cool completely before removing from the muffin tin.
🙋 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 don't recommend subbing coconut oil for this recipe.
- 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.
12 cup capacity muffin pan
🏫 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 erythritol. Stevia is also approved, but I don't like the bitter aftertaste, so I don't bake with it.
Serve these muffins for breakfast a hot cup of black coffee or tea. They also make an good addition to morning eggs cooked your way.
Store these keto muffins in an airtight container in the refrigerator up to 1 week. They can be stored in the freezer up to 3 months
and thaw at room temperature before consuming.
Don't forget to check out my Amazon storefront for some of my favorite products!
When you make this 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
Keto Raspberry Muffins
- 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.