This keto Raspberry Muffins recipe is bursting with juicy raspberries, has a moist, fluffy texture, offering up gluten-free muffins that are easy to make and even easier to enjoy. They are the perfect breakfast solution for those following a keto low carb diet with only 3 net grams of carbs per muffin!
These tasty keto 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.
Jump to:
❤️ Why You'll Love Keto Raspberry Muffins
Low Carb Muffins: these almond flour muffins are perfect for those following a low-carb diet. They are sweet and tender with a burst of tangy fresh raspberries and only 3 net carbs per muffin!
Simple keto recipe: made with common keto friendly ingredients that are also gluten-free.
Versatile and customizable: These delicious muffins are very versatile and will work with fresh or frozen fruit.
🥘 Ingredients
As an Amazon Associate I earn from qualifying purchases.
Coconut flour: helps bind the muffins and thicken the batter.
Granulated sweetener: my preference is lankato classic monkfruit or truvia.
Himalayan pink salt
Fresh raspberries: frozen raspberries can be used in place of fresh but they must remain frozen when stirring into the batter.
Heavy cream
Large eggs
Almond extract: I love how the almond complements the raspberries but vanilla extract can be substituted.
🔪 Instructions
- Preheat oven to 350 degrees. Place parchment paper cups in muffin tin and set aside.
- In a medium mixing bowl combine the almond flour, coconut flour, sweetener, baking powder, and salt. Set aside.
- In microwave safe large 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.
- Scoop ¼ cup of muffin batter into muffin cups.
- Bake for 35 minutes. Remove the muffins from from oven and cool completely on a wire rack before removing from the muffin tin.
🍽 Equipment
12-cup capacity muffin pan
Wooden spoons
Cookie scoop
Rubber spatula
Cupcake liners: I prefer the parchment paper liners as the muffins will not stick.
🥫How to Store Keto Raspberry Muffins
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.
📖 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
- 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.
🙋 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 recommend not subbing coconut oil for the butter but only because it will add a stronger coconut flavor to the muffins. If you don't mind the coconut flavor, then go for it.
📚 Related Keto Recipes
Low Carb Raspberry Almond Coffee Cake makes a great weekend brunch or addition to a bridal shower treat table!
Chocolate Raspberry Truffles filled with a creamy chocolate ganache and perfect for your keto valentine.
These easy Keto Pancakes are made with peanut butter powder and are absolutely delish part of breakfast or brinner!
If you love coffee cakes you will love this keto recipe for Pecan Coffee Cake with a Cinnamon Swirl.
These keto Blueberry Waffles are crispy on the outside and tender on the inside!
🍽 Serve with..
Serve this Keto raspberry muffin recipe for breakfast or as a snack a hot cup of black coffee or tea.
🏫 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 truvia which are my preferences. Swerve is a brand of erythritol blend that many use, and it does work in this recipe, but I prefer to not use it due to the cooling mouth feel.
Don't forget to check out my Amazon storefront for some of my favorite products!
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
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.
Viki
So....these sound great and I love to bake! HATE Raspberries........don't like the seeds. I was thinking strawberries! What do you think????
Shelby Law Ruttan
Hi Vicki, I think any berry would work in this recipe. Enjoy!
Earlyne Wiebe
Wow Wow Wow! As other tasters& bakers said, these muffins are delicious. Can’t tell they’re not made with ap flour. Loved them. I actually whipped up a low carb frosting. So good! I’m definitely going to make these muffins again. I’ll also Che k out your recipes too.
Thanks for making awesome muffins. ?
Shelby Law Ruttan
Hi Earlyne, thank you so much! I'm glad you enjoyed the muffins and will enjoy the other recipes as well! Thanks for stopping by!
Claire Owen
Beware, this is NOT Keto Friendly. Using all of the ingredients mentioned above and half of the raspberrries recommended, and making 18 muffins, it is actually 7 carbs per muffin! Not 3 as stated in this blog. This is NOT a Keto friendly recipe unless you enjoy using 7 carbs of your max 50 daily carb allowance on one tiny muffin. Wasted a lot of money at the store trusting this recipe. Avoid this poorly researched and deceptive article!
Shelby Law Ruttan
Claire, I don't know what makes you think this is not keto friendly. Whatever you are using to calculate your nutrition is apparently incorrect. These muffins are 3 carbs and only 1 net carb per serving. It is likely whatever you are using to calculate is counting the sweetener as carbs. I am allowing your comment to be approved because you are incorrect. Please get your facts straight before you lash out at others about spending a lot of money to trust a recipe that you should have researched first yourself before actually making it.
JennyB
Your calories are off by about 40, it is around 139 calories but carbs are under 2g and definitely keto. I am in the process of making these. I am using fat free egg creations in place of regular eggs so my macros are calories 129, fat 10.8, carbs 3.9, fiber2.3 and net carbs are1.6. Thanks for the recipe. I can't wait to try it.
Shelby Law Ruttan
Hi Jenny, the nutrition information depends greatly on what brands/products you use. I used Carb manager app to calculate. Great idea to use the egg creations, hope you enjoy the recipe!
Cory P
Just to provide my own insight on this, using a reliable macro nutrient tracking app I came out with the following per serving/cupcake (12 total servings): 137 calories, 12.2g fat, 4.1g protein, 4.72g TOTAL carbs, 2.52g fiber, 2.2g NET carbs. While it may be slightly different, this recipe is still very Keto friendly. Even with a 25g daily carb limit, I can eat these to my heart’s content. Thank you for the recipe!!
Shelby Law Ruttan
Hi Cory, Thanks for sharing and happy you enjoyed the recipe!
mark owen
Hello ok iam.very new to keto baking I just did a.batch of muffins and they didnt seem to tast very good kind of salty and mushy the only thing I did was use vanilla extract everything else I followed to the letter what do you think I did wrong can you please help me
Thank you
mark owen
M
Shelby Law Ruttan
Hi Mark, I'm sorry your batch of muffins didn't turn out well for you. I would love to be able to help you be successful with this recipe because it really is delicious! Keto baking can be difficult at first so don't give up. First of all, I would need to know what your flours were. There are different types of almond flour out there and it could have something to do with what type you used. Usually when you use coconut flour, your batter will absorb a lot of liquid, so I'm not sure why they turned out mushy. They will be soft and tender, but shouldn't be mushy. Next, it will make a difference if you used fresh raspberries or frozen. Frozen will have a lot of water in them. I haven't attempted this recipe with frozen yet. Lastly, the saltiness, it could have something to do with the baking powder. I tend to think baking powder will add a saltiness to something, it may be your more sensitive to that. I would just leave the salt out of the recipe entirely if you thought they were too salty. Feel free to email me if you need more help. Let me know what products you used and I will do the best I can to help you out! Thanks for stopping by.
Barb
I just started getting your newsletter, anxious to try this recipe. I have a question , are they 1 net carb or 3? There are 2 different amounts. Thanx for the great recipe!
Shelby Law Ruttan
Hi Barb, I'm so happy you signed up for my newsletter! Thank you for reaching out. I did another run of the recipe on My Fitness Pal and double checked. It is 3 regular carbs and 2 net carbs. I hope you will love this recipe!
Sandy
These sound really delicious! I cannot have dairy products, do you think almond milk would work in place of the heavy cream? Thanks!
Shelby
Hi Sandy, Thank you 🙂 Almond milk will not be as thick as heavy cream. A better substitute would be coconut cream for a dairy free version. Good luck and let me know how it turns out!
Sheetal
Wondering if I can use vanilla extract instead of almond extract in this recipe? I got all the ingredients at the store but for got the almond extract and want to make these now lol.
Shelby
Hi Sheetal, you absolutely can swap out the almond for vanilla. I hope you enjoy the recipe!
Sheetal
Thank you! I just made these substituting almond extract with vanilla, they are really delicious!
Shelby
Hi Sheetal! Thank you for stopping back and letting me know! Happy you enjoyed them!
Dana
These look delicious! Can these be made with just coconut flour? My son has a nut allergy and can’t have almond four. Thanks
Shelby
Hi Dana, the use of coconut flour would change the liquid ratio. I am making a test version of a similar recipe today for a single serving raspberry muffin in the microwave. It is likely you can omit the almond flour, but most likely would have to make another type of adjustment to accommodate it. I am new to keto baking, so I will shoot you an email when I am done to let you know how it worked.
Kendall
Made these yesterday and they are delicious! Do you have the nutritional facts for them? I’m tracking my macros for Keto and know you said only 1 carb, but I’m wondering what the Fat and Protein count are.
Next I’m going to try your Coffee Cake recipe!
Shelby
Hi Kendall! Thanks for stoping by and letting me know! I added the nutrition facts in the recipe card but in response here, the fat is 8g and protein is 3g. I hope you enjoy the coffee cake also!
Liz Della Croce
Perfect for grab and go breakfast!
Wilhelmina Wessel
Totally yummy!
Demeter
These look amazing...definitely get motivation to jump out of bed in the morning. Perfect for summer!
Sonal
Wow this is awesome, Shelby! Keto diet is making waves lately and this is an amazing recipe using coconut flour. Raspberries must have added an amazing flavor to these.
Linda Nortje
I have to check out the Swerve ! These raspberry muffins would be so good with morning tea !
Dannii
What a lovely summer treat and they look really easy to make too.
Katie | Healthy Seasonal Recipes
I love reading about your recipe testing. Good for you to try it out! Enjoy the muffins.
danielle wolter
I do love raspberry muffins. I haven't really cooked Keto before (I'm not a dieter), but these sound delicious!
Angel
5-star recipe!
This has to be the best muffin recipe in the history of the planet! I've had people think they weren't Keto because they're so good. Thanks for this recipe! My first muffin making attempts was a dense, tasteless creation. Almost made me think I couldn't do Keto until I tried this one.
Within the space of 3 days, I made 36 if these wonders.
Question: I've had a request for a peanut butter muffin (which just so happens to be what I tried in the beginning). I'm wondering if you think this recipe can be adapted to make one? And, if so, how would you suggest I do that?
BTW, I'm thinking of trying to turn this into a cake.
Shelby
Yay! So glad you loved these! I actually have a raspberry coffee cake recipe on the blog. I served the coffee cake at a jewelry party I had to non-keto friends and they gobbled it right up! Go ahead and give that one a try if you like.
I'm not sure about the peanut butter in this particular muffin recipe. I will see if there is something I can do to create one! Its about muffin time here anyway! Thank you so much for stopping by and letting me know! 🙂
Angel
I'll try your cake recipe. Took this one and didn't add the raspberries or almond. Instead, I made a cinnamon Mud with 3 teaspoons of cinnamon, 2 tablespoons of Surkin Gold, and 2 tablespoons of water. I mixed it separately then folded it in, found a recipe for glaze to put on top. Could do just 2 teaspoons of cinnamon. It was so good!
Shelby
That is awesome! I love that you could take this recipe and make one of your own! Thank you for sharing 🙂
Cindy
This is our favorite keto recipe so far. (And I've made a bunch of stuff!). I've made it with fresh and frozen raspberries. Fresh are best. Have also used fresh blackberries. Good but like raspberries better. I've also used these for dessert with a few more fresh berries piled on and topped with whipping cream. I'm sure this would work with strawberries as well. We LOVE that these are only one net carb. They're filling and such a fun breakfast choice. Thank you!!!!
Shelby
Hi Cindy! Thank you so much for stopping by and letting me know. I'm so happy you enjoy this recipe! Now I have to make them again 🙂
Claudia Lamascolo
these have to be about the best Keto muffins I ever laid eyes on!
Shelby
I was pretty proud of this being it was my first baked recipe of my own 🙂 thanks Claudia!