These Fresh Raspberry Muffins are tender, delicious, moist. Everything you may want in a muffin, not to mention it is Keto friendly!
Grumpy absolutely loves raspberries. About the way I love blueberries. Since being on the Keto diet, I haven’t had much fruit in the house. As a matter of fact, the only fruit I’ve had in this house in the last 3 months are the raspberries in this recipe.
Before making this particular recipe, I did a little bit of research on substituting flours. I knew that would probably be my biggest deterrent. However, I have had a little practice with keto baking since I have been making recipes from Carolyn’s new cookbook, The Everyday Ketogenic Kitchen.
One of my goals for the new year is to recreate some of my own recipes here on the blog and make them Keto friendly. I knew I wanted to attempt a muffin, so I went to this recipe for Cranberry Muffins here on my blog and decided I would look at the ingredient list and then in turn, write down what I thought I could substitute and how much based on some of the other recipes I have made.
By making other people’s recipes over the last few months, I discovered a few things. One being that coconut flour absorbs more moisture than almond flour and could be counted on to thicken my batter up a little. To substitute almond flour for regular flour you should use 1-1/2 cups almond flour in place of 1 cup of flour. I was using my Cranberry Muffin recipe as a guide so that would have meant 3 cups almond flour and I didn’t want to use that much. I decided to start with 1 cup of almond flour and 1/4 cup of coconut flour and adjust accordingly if my batter looked too thick or thin. Because almond flour lacks any binding agents and because coconut flour absorbs more liquid, instead of 1 egg I went with 3 eggs.
For the sugar I used Swerve. It is the one I felt most comfortable with using for my first recipe, not to mention, it is the one I have worked with the most and it has no effect on Grumpy’s blood sugar. I measured it the same as you would the regular sugar and did use 2/3 cup. If you like sweets, then stick with that amount. Because I don’t mind my sweets being less sweet, I will probably shoot for just 1/2 cup next time I make this recipe.
I hope you will enjoy these Raspberry Muffins and first baking experiment as a Keto follower! Let me know if you try the recipe and be sure to share photos on Facebook and Instagram tagging me. I would love to see them!
*Note: This post contains affiliate links for products I own and use.
This recipe has 1 net carb. To me that is incredible 🙂 I feel like I hit the amount of fat, protein, and carbohydrate pretty close to stay in ketosis! To calculate net carbs, you subtract the amount of fiber from the total amount of carbohydrates.
- 1 cup almond flour
- 1/4 cup coconut flour
- 2/3 cup granulated Swerve
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/4 cup heavy cream
- 1/4 cup water
- 1/4 cup butter, melted
- 3 large eggs, lightly beaten
- 1 teaspoon almond extract
- 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 1/4 cup batter into each muffin cup. Bake at 325 for 35 minutes. Remove from oven and cool completely.
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.
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