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
- ¼ cup scoop
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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.