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    Home » Low Carb Keto Recipes » Keto Breakfast

    Raspberry Muffins - Keto Recipe

    Published: Jan 26, 2022 Last updated: May 20, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Tender, delicious and full of fresh raspberries, these keto muffins are a great breakfast muffin to make ahead of time for busy morning and are packed with flavor and raspberries.
    Overhead view

    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.

    Keto Raspberry Muffins cut in half and on a plate.
    Jump to:
    • ❤️ Why I Love This Recipe
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🙋 Recipe FAQ's
    • 💭 Tips
    • 📖 Variations
    • 🍽 Equipment
    • 🏫 What I've Learned
    • Serving Suggestions
    • Storage
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    ❤️ 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.

    Muffin batter in paper liners in a muffin pan.

    🥘 Ingredients

    Almond flour

    Coconut flour

    Granulated sweetener (sugar free), I used this one.

    Baking powder

    Fresh raspberries

    Heavy cream

    Unsalted butter

    Large eggs 

    Almond extract, I love how the almond complements the raspberries.

    Keto Raspberry Muffins on a cooling rack.

    🔪 Instructions

    1. Preheat oven to 350 degrees.
    2. In a medium mixing bowl combine the almond flour, coconut flour, sweetener, baking powder, and salt. Set aside.
    3. 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.
    4. Stir the wet ingredients into the dry ingredients and whisk well until combined. Gently fold in 1 cup of raspberries.
    5. 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.
    Up close image of inside of muffin.

    🙋 Recipe FAQ's

    What can I use in place of coconut flour?

    Replace the coconut flour with almond flour. For every ¼ cup of coconut flour, use 1 cup of almond flour in its place.

    Can I use frozen raspberries in place of fresh?

    Yes, frozen raspberries will work in this recipe.

    Can I sub coconut oil for the butter?

    I don't recommend subbing coconut oil for this recipe.

    💭 Tips

    • Boost the flavor of the raspberries in the muffin by adding a teaspoon of lemon zest to the batter
    Muffin cut in half on a white plate.

    📖 Variations

    • 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.

    🍽 Equipment

    12 cup capacity muffin pan

    Wooden spoons

    Cookie scoop

    Rubber spatula

    Cupcake liners

    🏫 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.

    Serving Suggestions

    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.

    Storage

    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.

    Related Recipes

    Low Carb Raspberry Almond Coffee Cake

    Chocolate Raspberry Truffles

    Keto Pancakes - low carb recipe

    Pecan Coffee Cake with Cinnamon Swirl - Keto

    Blueberry Waffles - Keto Recipe


    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

    📖 Recipe

    Keto Raspberry Muffins

    Shelby Law Ruttan
    Tender, delicious and full of fresh raspberries, these keto muffins are a great breakfast muffin to make ahead of time for busy morning and are packed with flavor and raspberries.
    4.66 from 38 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Breakfast & Brunch
    Cuisine American
    Servings 12
    Calories 139 kcal

    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.

    Notes

    Fat 8g. Protein 3g, Carbs 3g, NetCarbs 1g, Fiber 2g
    Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.
    Almond flour has more fat than regular flour, which can cause your recipe to burn quicker. For this reason, I have lowered my oven temperature to 325 for this recipe. I used a silicone muffin pan with paper lines, however, I made 1 muffin without the liner and found that I probably didn't need the liners at all. What I may try differently when making this recipe again is I may raise the heat to 350 if using a silicone liner and reduce the baking time.

    Nutrition

    Serving: 1muffinCalories: 139kcalCarbohydrates: 5gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 63mgSodium: 178mgPotassium: 38mgFiber: 3gSugar: 1gVitamin A: 262IUVitamin C: 3mgCalcium: 73mgIron: 1mg
    Keyword keto raspberry muffins, low carb raspberry muffins, raspberry muffins
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Keto Breakfast

    • Iced Bulletproof Coffee
    • Keto Pancakes - low carb recipe
    • Breakfast Quesadillas Recipe
    • Egg Muffin Cups with Asparagus and Tomato

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Theresa Morrison

      October 08, 2019 at 9:44 am

      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.

      Reply
      • Shelby Law Ruttan

        October 08, 2019 at 11:27 am

        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

        Reply
    2. Wilma Smith

      October 06, 2019 at 3:11 am

      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?

      Reply
      • Shelby Law Ruttan

        October 19, 2019 at 7:11 am

        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.

        Reply
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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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