There’s nothing quite like a warm muffin from the oven, and these Keto Raspberry Muffins are especially delicious. Fresh lemon highlights the raspberries, bringing you moist muffins that are ready in just 35 minutes and come in at only 4.4g net carbs each!
I’m giving Zoey the credit here for these amazing Keto raspberry muffins. Raspberry lemon is her absolute favourite muffin combo, in fact she turns her nose up to any other flavour (and I really don’t blame her). Moist muffins loaded with raspberries and bursting with lemon? Yeah, they are so delicious! Seriously, these Keto raspberry muffins are going to be your new favourite snack or breakfast!
Ingredients
Raspberries – I use frozen raspberries because I like to break them up a bit into smaller pieces for a more even distribution, and because I always have them in my freezer.
Sweetener – My favourite sweetener is Lakanto’s classic monk fruit sweetener, but you can use any sweetener you prefer.
Lemon – Be sure to use fresh lemon rather than buying lemon juice. Not only is the flavour way better when fresh, but you’ll need to make zest from the peel.
Xanthan gum – We use xanthan gum to help bind the batter together, resulting in less crumbly Keto muffins. If you don’t want to use it, I recommend using reusable muffin liners, otherwise the paper could stick to the muffins.
Coconut oil – It is super important to use refined coconut oil. If you use unrefined coconut oil, your Keto raspberry muffins will have a slight coconut flavour. I like Nutiva’s because it is organic, steam-refined coconut oil that is Non-GMO.
How to make Keto Raspberry Muffins
Heat your oven to 375° and line a muffin tin with 6 paper or reusable liners. Melt the coconut oil in a medium sized, heat safe bowl, and then set it aside to cool slightly.
Zest a lemon until you have 1/2 tsp lemon zest, and then mince it finely. Juice the lemon until you have 1 tbsp fresh lemon juice.
Combine almond flour, xanthan gum, baking powder and salt in a small bowl and then whisk to combine. Whisk room temperature eggs into the melted oil and then whisk in the lemon juice, vanilla, lemon zest and then the sweetener.
Gently fold the dry into the wet until just combined, then do the same with the raspberries.
Divide the batter evenly between the 6 liners.
Bake for 25-27 minutes, or until a toothpick inserted comes out clean. Cool in the pan for at least 5 minutes before removing the Keto muffins from the pan to cool on a wire rack. Enjoy!
Frequently Asked Questions
Which flour is best for Keto?
There are a few flours that can be used on the Keto diet, such as flax or coconut, thought my favourite, by far, is almond flour. It’s versatile, low in carbs and tastes great!
What can you eat for breakfast on keto?
My absolute favourite Keto breakfast is Eggs Benedict, smothered in Hollandaise Sauce. Keto Breakfast Sandwiches or Breakfast Burritos are awesome too, or simply a few hard boiled eggs if I’m in a hurry.
Although I’m happy to eat eggs every single day for breakfast, it’s good to switch it up, which is where these Keto raspberry muffins come in to play! Other egg-free Keto breakfast options are Hash Bowls (skip the egg), Nut Bars, Chia Pudding or Blueberry Crumble Bars.
Can the raspberries be swapped for another berry?
Absolutely! Swap the raspberries for blueberries, diced strawberries or blackberries!
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Keto Raspberry Muffins Recipe
Ingredients
- 3 tbsp refined coconut oil *see note 1
- 1 lemon *see note 2
- 1 ¼ cup almond flour
- 1 tsp baking powder
- ¼ tsp xanthan gum *see note 3
- ¼ tsp sea salt
- 2 eggs room temperature
- 1 tsp vanilla
- ½ cup classic monk fruit sweetener *see note 4
- ½ cup raspberries *see note 5
Instructions
Equipment Needed
- 6 paper or reusable liners
- Medium & Small bowl
- Whisk
Directions
- Heat your oven to 375° and line a muffin tin with 6 paper or reusable liners. Melt the coconut oil in a medium sized, heat safe bowl, and then set it aside to cool slightly.
- Zest a lemon until you have 1/2 tsp lemon zest, and then mince it finely. Juice the lemon until you have 1 tbsp fresh lemon juice.
- Combine almond flour, xanthan gum, baking powder and salt in a small bowl and then whisk to combine. Whisk room temperature eggs into the melted oil and then whisk in the lemon juice, vanilla, lemon zest and then the sweetener *see note 6.
- Gently fold the dry into the wet until just combined, then do the same with the raspberries *see note 7.
- Divide the batter evenly between the 6 liners.
- Bake for 25-27 minutes, or until a toothpick inserted comes out clean. Cool in the pan for at least 5 minutes before removing the Keto muffins from the pan to cool on a wire rack. Enjoy!
Video
Notes
- It is super important to use refined coconut oil. If you use unrefined coconut oil, your Keto raspberry muffins will have a slight coconut flavour. I like Nutiva’s because it is organic, steam-refined coconut oil that is Non-GMO.
- Be sure to use fresh lemon rather than buying lemon juice. Not only is the flavour way better when fresh, but you’ll need to make zest from the peel.
- We use xanthan gum to help bind the batter together, resulting in less crumbly Keto muffins. If you don’t want to use it, I recommend using reusable muffin liners, otherwise the paper could stick to the muffins.
- My favourite sweetener is Lakanto’s classic monk fruit sweetener, but you can use any sweetener you prefer.
- I use frozen raspberries because I like to break them up a bit into smaller pieces for a more even distribution, and because I always have them in my freezer.
- You must use room temperature eggs, otherwise they will firm up the coconut oil.
- Do not over mix the batter when the dry is folded into the wet, or when the raspberries are added.
- These Keto muffins will last for a few days at room temperature, if kept in an airtight container. For a longer life, freeze them in an airtight container or bag for up to 3 months.
Nutrition
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