Keto Raspberry Muffins Recipe
Deliciously moist Keto Raspberry Muffins, highlighted with lemon and ready in just 35 minutes, these beauties are great for breakfast to-go!
Servings 6 muffins
Calories 221kcal
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
Serving: 1muffin | Calories: 221kcal | Carbohydrates: 24.3g | Protein: 7.4g | Fat: 20g | Sodium: 199mg | Fiber: 3.9g | Sugar Alcohols: 16g | Net Carbs: 4.4g