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. They easily fit into diets that are gluten free, keto, dairy free, sugar free, and THM.
Imagine enjoying a bakery-style muffin in the comfort of your own home! It's entirely possible when you make these low carb raspberry muffins! Adding the glaze takes them to a new level of deliciousness. I could seriously eat it off the spoon. Yum!
Eating muffins is just plain comforting. There are times when I am craving something sweet on a keto diet, but I don't want just anything. A muffin can swoop in and make you feel like you are a kid again. Plus, it's a bonus that keto raspberry muffins are incredibly easy to make.
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 muffin 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 sweetener is important because it brings out the natural sweetness in the berries.
- Coconut Oil - It will need to be melted to blend properly.
- 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. So irresistible.
- Raspberries - This recipe is very versatile and works great with fresh or frozen berries.
- 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
Step One: Combine the almond flour, coconut flour, baking powder, sweetener, coconut oil, coconut milk, eggs, vanilla, and lemon extract together. Don't overmix the batter.
Step Two: Fold in raspberries.
Step Three: Divide into a muffin pan and bake at 350 degrees for 35-40 minutes. Cool on a wire rack when they are done baking.
Step Four: 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!
How Do You Know When Muffins Are Done?
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.
How Do You Make The Muffins The Same Size?
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.
Can I Add Anything to Keto Raspberry Muffins?
Yep! You can add all sorts of keto friendly ingredients to the muffins.
Shredded coconut, sugar free white chocolate chips, pecans, or walnuts are all pretty delicious. Don't add more than ¼ - ½ cup of the add-ins. This will ensure the muffins bake even and turn out well.
To make raspberry cream cheese muffins just press a cube of cream cheese into the centers before baking.
How Do You Store Muffins?
Store the muffins 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.
- 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.