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Keto raspberry muffins.

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!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine Canadian, Keto
Servings 6 muffins
Calories 221 kcal

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

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

  1. 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. 
  2. 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.
  3. 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.
  4. My favourite sweetener is Lakanto's classic monk fruit sweetener, but you can use any sweetener you prefer.
  5. 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.
  6. You must use room temperature eggs, otherwise they will firm up the coconut oil.
  7. Do not over mix the batter when the dry is folded into the wet, or when the raspberries are added.
  8. 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 Facts
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
 * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.

Nutrition

Serving: 1muffinCalories: 221kcalCarbohydrates: 24.3gProtein: 7.4gFat: 20gSodium: 199mgFiber: 3.9g
Keyword Keto muffins, Keto raspberry muffins
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