These Keto Raspberry Muffins are soft, slightly tangy, and just sweet enough to feel like a treat without the carb crash. They’re perfect for slow mornings, lunchboxes, or a quick afternoon pick-me-up. The texture is tender and moist, with bursts of juicy raspberries in every bite.
You don’t need special skills or a fancy mixer—just a bowl, a whisk, and a muffin tin. If you’re craving something simple and satisfying that still fits your low-carb lifestyle, this recipe delivers.
Keto Raspberry Muffin – Bright, Berry-Filled, and Low-Carb
Ingredients
Method
- Preheat and prep: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Mix dry ingredients: In a large bowl, whisk together 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, and 1/4 teaspoon salt until no lumps remain.
- Whisk wet ingredients: In a separate bowl, whisk 3 large eggs, 1/2 cup granulated erythritol, 1/2 cup sour cream, 1/3 cup melted butter (slightly cooled), and 1 1/2 teaspoons vanilla extract. Add 1 teaspoon lemon zest if using.
- Combine: Pour the wet mixture into the dry and stir with a spatula until just combined. The batter should be thick but scoopable. If it seems too stiff, add 1–2 tablespoons of unsweetened almond milk.
- Fold in raspberries: Gently fold in 1 cup raspberries. If using frozen, add them straight from the freezer and fold minimally to avoid streaking.
- Fill the tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full. For extra lift, mound the batter slightly in the center.
- Bake: Place on the middle rack and bake for 18–22 minutes, or until the tops are set and a toothpick comes out clean or with a few moist crumbs.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Almond flour muffins firm up as they cool, so be patient before digging in.
What Makes This Recipe So Good
- Low-carb and grain-free: Made with almond flour and a touch of coconut flour for a balanced crumb without the carbs.
- Not too sweet: Uses a keto-friendly sweetener, so the raspberries shine without overwhelming sweetness.
- Moist, bakery-style texture: Sour cream (or Greek yogurt) keeps the muffins soft and tender.
- Quick to make: About 10 minutes to mix and 20 minutes to bake. Great for meal prep.
- Freezer-friendly: Make a batch and enjoy all week.
Shopping List
- Almond flour (fine blanched)
- Coconut flour
- Baking powder
- Salt
- Granulated erythritol or a monk fruit/erythritol blend
- Large eggs
- Unsalted butter (melted) or coconut oil
- Vanilla extract
- Sour cream or full-fat Greek yogurt (unsweetened)
- Fresh raspberries (or frozen, see tips below)
- Lemon zest (optional, but highly recommended)
Step-by-Step Instructions
- Preheat and prep: Set your oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or lightly grease it.
- Mix dry ingredients: In a large bowl, whisk together 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, and 1/4 teaspoon salt until no lumps remain.
- Whisk wet ingredients: In a separate bowl, whisk 3 large eggs, 1/2 cup granulated erythritol, 1/2 cup sour cream, 1/3 cup melted butter (slightly cooled), and 1 1/2 teaspoons vanilla extract. Add 1 teaspoon lemon zest if using.
- Combine: Pour the wet mixture into the dry and stir with a spatula until just combined. The batter should be thick but scoopable.
If it seems too stiff, add 1–2 tablespoons of unsweetened almond milk.
- Fold in raspberries: Gently fold in 1 cup raspberries. If using frozen, add them straight from the freezer and fold minimally to avoid streaking.
- Fill the tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full. For extra lift, mound the batter slightly in the center.
- Bake: Place on the middle rack and bake for 18–22 minutes, or until the tops are set and a toothpick comes out clean or with a few moist crumbs.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Almond flour muffins firm up as they cool, so be patient before digging in.
Storage Instructions
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for 5–6 days. Rewarm for 10–15 seconds in the microwave to soften.
- Freezer: Freeze in a single layer, then move to a freezer bag. They keep for up to 2 months.
Thaw at room temp or reheat gently.
Why This is Good for You
- Low in net carbs: Almond and coconut flours keep carb counts down while providing fiber and healthy fats.
- Balanced energy: Protein from eggs and fat from butter or coconut oil help you feel satisfied longer.
- Antioxidants: Raspberries add vitamin C and polyphenols without a big sugar hit.
- No refined sugar: Keto sweeteners offer sweetness without spiking blood sugar.
Pitfalls to Watch Out For
- Overmixing the batter: This can make muffins dense. Stir just until combined.
- Too many raspberries: They add moisture. Stick to about 1 cup or the centers may turn soggy.
- Measuring flours inaccurately: Almond flour should be fluffed and leveled.
Packed cups lead to dry muffins.
- Using room-temp butter that’s too hot: Hot butter can scramble the eggs. Let it cool slightly before mixing.
- Skipping liners: Almond flour sticks easily. Use liners or grease well and let them cool before removing.
Recipe Variations
- Chocolate Chip Raspberry: Fold in 1/3 cup sugar-free dark chocolate chips for a bakery-style twist.
- Lemon Raspberry: Add 1–2 teaspoons lemon zest and 1 tablespoon lemon juice.
Bright, fresh, and fragrant.
- Almond Bliss: Stir in 1/2 teaspoon almond extract and top with sliced almonds before baking.
- Coconut Raspberry: Replace 2 tablespoons of almond flour with unsweetened shredded coconut and sprinkle a little on top.
- Raspberry Swirl: Warm 2 tablespoons sugar-free raspberry jam and swirl into each muffin cup before baking.
FAQ
Can I use frozen raspberries?
Yes. Use them straight from the freezer and fold in gently to reduce bleeding. You may need to add 1–2 extra minutes of bake time.
What sweetener works best?
A granulated erythritol or monk fruit/erythritol blend gives the best texture.
Allulose can make muffins very moist and sometimes darker, so reduce liquids slightly if using.
Can I make these dairy-free?
Yes. Swap butter for melted coconut oil and use a thick, unsweetened coconut yogurt in place of sour cream. The texture will still be soft and tender.
How do I prevent the muffins from sticking?
Use paper liners or silicone muffin cups, and let the muffins cool for at least 10 minutes before removing.
Almond flour bakes are delicate when hot.
Can I use only almond flour and skip the coconut flour?
You can, but the coconut flour helps with structure. If skipping, add a bit more almond flour (about 2–3 tablespoons) and watch the bake time.
How many carbs are in each muffin?
It varies by brand of ingredients and size, but typically each muffin lands around 3–5g net carbs. Check your labels and calculate based on your exact ingredients.
Why did my muffins sink?
Common reasons include too much wet ingredient, underbaking, or opening the oven door too early.
Make sure the centers are fully set before removing.
In Conclusion
These Keto Raspberry Muffins are a simple, reliable way to satisfy a bakery-style craving without the sugar. The batter mixes quickly, the ingredients are easy to find, and the flavor is bright and comforting. Keep a batch on hand for breakfasts, snacks, or something sweet after dinner.
With a few smart swaps and a handful of raspberries, you get a muffin that’s both wholesome and genuinely delicious.
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