Keto Raspberry Muffins
Keto Raspberry Muffins are bursting with raspberries and are drizzled in a homemade glaze. Soft, tender muffins are delicious for breakfast, brunch, or an easy snack idea.
You can enjoy low-carb muffins full of juicy raspberries in minutes. Low carb raspberry muffins are moist and flavorful! Adding the glaze takes them to a new level. I could seriously eat it off the spoon.
Plus, it’s a bonus that keto raspberry muffins are incredibly easy to make. They easily fit into diets that are gluten free, keto, dairy free, and/or sugar free. Just like my almond flour blackberry muffins.
Next time you are craving chocolate, be sure to try my keto chocolate muffins or keto chocolate chip muffins. They are rich and decadent.
Or if you love a crumb topping my keto coffee cake muffins or keto blueberry muffins. All of these low carb muffins are always a hit.
Ingredients
If you have a well-stocked keto baking pantry, odds are you already have the ingredients on hand. Even if you don’t, the ingredients in this keto recipe are pretty simple!
Flour – Using both coconut and almond flour makes the texture great! You really need both kinds to get a low carb muffin recipe to turn out properly.
Baking Powder – Don’t skip the baking powder, or the keto muffins will fall flat.
Sweetener – Adding granular sweetener gives baked goods the bulk they need. I use a combination of sugar alcohols and stevia extract powder.
Coconut Oil – Melt the coconut oil so it blends in easily.
Coconut Milk – The creaminess of coconut milk is the perfect ingredient to keep the muffins soft and moist.
Eggs – Adding enough eggs makes the texture amazing. Plus, they bind everything together.
Extracts – Vanilla extract and lemon extracts are my go-to for these keto raspberry muffins. You can use lemon zest instead of extract. Unfortunately, lemon juice is not strong enough.
Raspberries – This keto raspberry muffin recipe is very versatile and works great with fresh or frozen raspberries.
Homemade Glaze – The glaze is made with powdered erythritol, coconut milk, coconut oil, vanilla (or lemon extract), and water.
How To Make Keto Raspberry Muffins
All you need is a mixing bowl and a rubber spatula or wooden spoon. If you prefer you can use an electric mixer. Just don’t overmix the batter.
Prep: Preheat the oven. Line a muffin pan with paper liners and spray with non-stick cooking spray.
Step One: Combine the almond flour, coconut flour, baking powder, sweetener, coconut oil, coconut milk, eggs, vanilla, and lemon extract. Mix until smooth.
Step Two: Next, fold in the raspberries.
Step Three: After that, divide the muffin batter into a muffin tin. I like to use a large cookie scoop. Bake at 350 degrees for 35-40 minutes. Cool on a wire rack when they are done baking.
Step Four: Finally, while the muffins are baking, prepare the glaze. In a medium-sized bowl, mix the powdered erythritol, coconut oil, coconut milk, lemon extract (or vanilla), and water, then combine. Drizzle on cooled muffins and enjoy!
Variations
Berries – Besides frozen or fresh raspberries you can swap in blueberries, blackberries, or chopped strawberries.
Nuts – Adding some chopped pecans, sliced almonds, or chopped walnuts are all pretty delicious.
Other mix-ins – Unsweetened shredded coconut, sugar free white chocolate chips, sugar free dark chocolate chips or chunks, or anything else that you enjoy that is also keto diet friendly is fair game. Don’t add more than 1/4 – 1/2 cup of the add-ins. This will ensure the muffins bake even and turn out well.
Cream cheese – To make raspberry cream cheese muffins just press a cube of cream cheese into the centers before baking.
Common Questions
The keto muffins are done baking when the tops have set and are light golden brown. You should be able to insert a toothpick into the center, and it will come out clean when they’re done.
Also, you can lightly touch the tops of the keto raspberry muffins using your finger. If they spring back up, they are done, but if they leave an indent, they need to bake a little bit longer. If you touch them with your finger, be sure to touch where there is a muffin and not a raspberry. The raspberries can burn you pretty easily.
Not only do uniformly shaped muffins look good, but they also bake much more evenly too. To make them the same size, I recommend using a large cookie scoop or a measuring cup in keto muffin recipes. This will make all the muffins uniform, and they will look fantastic.
Store this keto muffin recipe in an airtight container or they can be refrigerated for up to 4 days or left at room temperature for 2-3 days.
If you want to have muffins on hand, store them in a sealed container and toss them in the freezer. They will last around 3 months. Simply thaw at room temperature when you are ready to serve them. Or toss them in the microwave for 15-20 seconds or until they are warm.
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Keto Raspberry Muffins
Ingredients
Muffins:
- 1 1/4 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1/2 cup coconut oil melted
- 1/2 cup coconut milk
- 4 eggs
- 1 tsp vanilla
- 1/2 tsp lemon extract
- 1 cup raspberries fresh or frozen
Glaze:
- ½ cup powdered sweetener
- 2 tbsp coconut milk
- 1 tbsp coconut oil
- 1 tsp vanilla or lemon extract
- 2 tsp water
Instructions
- Preheat oven to 350. Line 12 holes of a standard muffin tin with paper liners and spray with cooking spray.
- Stir together the ingredients for the muffins just until they are incorporated. Do not overmix the batter. Gently fold in the raspberries.
- Divide the batter between the 12 holes in the prepared muffin tin.
- Bake for 35-40 minutes until the muffins are golden brown around the edges and feel firm to the touch when pressed gently in the middle. Cool completely.
- Stir together the ingredients for the glaze and drizzle over the cooled muffins.
Notes
Nutrition
Originally Published August 9, 2021. Revised and Republished May 13, 2024.
This is makes a very good muffin base! I left out the berries, didn’t use a glaze, and made them as mini muffins-they still turned out good. I imagine you could use this base for all kinds of muffins. I will definitely be making these again.
So yummy!! I was pleasantly surprised. I’ll make a bunch of these for the non believers. 🥰
Could you use THM baking blend instead of almond and coconut flour?
Yes, baking blend should work.