These Keto Raspberry Muffins are the best keto muffins which are ready in just 30 minutes! They are ultra moist thanks to the almond & coconut flour combo, as well as sweet and tangy from the raspberries. It’s the perfect low-carb muffin recipe – quick and easy.
If you’re following a low-carb diet, I’m sure you’ve been missing out on some moist and delicious bakery-style muffins. Luckily these keto muffins are so close to the real deal, that you won’t even miss the classic ones. Also they are much healthier, made without all the sugar and grains but just as delicious.
Ingredients for Keto Raspberry Muffins
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You will need:
- Blanched almond flour
- Coconut flour
- Baking powder
- Baking soda
- Granulated sweetener (I used xylitol)
- Heavy Cream
- Apple cider vinegar
- Lemon zest and juice
- Fresh or frozen raspberries
How to make Keto Raspberry Muffins From Scratch
The process to make keto raspberry muffins is very quick and easy. As long as you measure the ingredients and bake them for the right amount of time, it’s pretty unlikely that you will mess it up.
- First thing first, you need to preheat your oven to 350ºF and prepare a 12 hole muffin pan. If you have a non stick pan no need to worry, otherwise place some cupcake liners inside the muffin pan.
- Stir together all the dry ingredients in a large mixing bowl. All you need is almond flour, coconut flour, baking powder and baking soda, a pinch of salt and that’s it! Whisk together until blended.
- In a second mixing bowl, beat together the sweetener, eggs, butter, heavy cream, lemon zest and juice. Continue to beat until well combined.
- Lastly, add the wet ingredients to the dry ingredients and mix thoroughly. Fold carefully the raspberries into the batter and set aside.
- Fill the muffin cups with batter. Bake for 25 minutes or until golden brown. Now you can either let them cool and store in an airtight container or enjoy warm.
Tips and Variations
- Always get blanched almond flour instead of almond meal. This recipe will still work with almond meal but the texture will be more grainy and not as delicate as you’d expect a muffin to be.
- You can use any granulated sweetener you like, I used erythritol. A stevia blend will also work. Don’t use liquid sweetener, you need something that has similar volume.
- If you want this recipe to be dairy free, coconut oil is a great substitute for the butter.
Can you use frozen berries for the keto muffins?
Fresh or frozen berries? This recipe is made using fresh raspberries but you can use frozen raspberries, if that’s what you have on hand. You can also use other berries like blueberries instead of the raspberries. Just DON’T thaw them before, use them completely frozen otherwise your muffins will be soggy if you thaw them first.
How To Store Keto Raspberry Muffins
After they are completely cool down, you can store them in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave for 30 seconds of enjoy cold.
Can You Freeze The Keto Muffins?
Yes, they freeze exceptionally well and they will last up to 4-6 months in the freezer. You can thaw them either in the fridge or on the counter, or even reheat from frozen. You can reheat them in the oven or microwave. Add some butter on top first and reheat in the oven for a delicious freshly baked taste.
More Keto Dessert Recipes You Will Love
- 2 cups blanched almond flour
- 2/3 cup coconut flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 1 cup granulated sweetener of choice (I used erythritol)
- 1/2 cup unsalted butter, softened
- 4 large eggs, at room temperature
- 1/2 cup heavy cream
- 1/2 tablespoon apple cider vinegar
- Lemon zest from one lemon
- Lemon juice from 1/2 a lemon.
- 1 cup fresh raspberries
- Sugar free white chocolate for drizzling (optional)
- Preheat the oven to 375ºF. Fill a 12-hole muffin pan with cupcake liners or omit if using non stick muffin pan.
- In a mixing bowl, combine the almond flour, coconut flour, baking soda, baking powder, and salt and whisk together until blended. Set aside.
- In another mixing bowl, beat together the granulated sweetener, butter, and the 4 eggs with an electric mixer until creamed. Add the cream, vinegar, lemon juice and lemon zest and continue to beat until combined.
- Add the wet ingredients to the dry ingredients and mix thoroughly. Fold the raspberries into the batter and set aside.
- Spoon the batter into the cupcake pan, filling each hole two-thirds full. Bake for 25 minutes, until golden brown. Drizzle some sugar-free white chocolate on top (optional).
- Cool on a wire rack, although they are delicious warm. Store in an airtight container in the refrigerator for up to 4-5 days; reheat in the microwave for 30 seconds or enjoy cold.