These delicious, sugar-free, and ultra-moist keto raspberry muffins will instantly satisfy your craving for something sweet. It’s the ultimate low-carb muffin recipe, and you’ll only need 30 minutes to make them. Since this is a freezer-friendly recipe, you can easily stock up on this delicious low-carb dessert.
I used only healthy and keto-friendly ingredients in this raspberry muffin recipe—eggs, erythritol, almond flour, and coconut flour, among others. Plus, it’s convenient since you might already have these ingredients in your kitchen. And, there is no sugar or wheat, making these muffins not only nutritious and low-carb but also gluten-free.
You can be sure that this dessert won’t make you gain weight since one muffin has only 159 calories and just a little more than 4 grams of carbs. Therefore, this recipe is perfect for those that are leading a keto lifestyle.
Are Raspberry Muffins Easy to Make?
Yes! You’ll only have to spend about 5 minutes to prep everything; you can leave the remaining 25 minutes to your oven.
The few main steps you will need to take are easy, as well. Just prepare the wet ingredients in a separate bowl, combine all of the dry ones, mix them together, fold the raspberries into the mixture, place the batter into the muffin cups, then cook it in the oven.
Well, they are my favorite type of berries. But of course, that’s not the only reason I chose them for this recipe. Here’s what you should know about raspberries:
- They are low-carb—1 cup of raspberries contains just 15 grams of carbs.
- They are loaded with omega-3 fatty acids.
- They are incredibly high in fiber, vitamins, and antioxidants.
- They’re low in sugar.
- They may help prevent diabetes.
These facts about raspberries give us an idea of how amazing they are. Plus, what is a better way to add them to your diet if not in a delicious muffin?
Keto Muffin Baking Tips
Don’t worry if this is your first time making low-carb keto muffins. Here are some tips that may help you with baking them:
- Use smaller muffin cups to cook the muffins faster. I used normal-sized ones, and I ended up with six muffins. If you use smaller ones, you can get around ten muffins.
- If the batter turned out thick, then you’re doing everything right. The keto muffin batter should be quite thick since you’ll be using almond and coconut flour.
- Don’t fill the muffin cups completely. This is what I did the first time I baked these keto muffins, and the muffin batter went over the muffin cups.
- Dot the tops of the muffins with some raspberries so that they’ll be sticking out a bit when the muffins are ready.
- Use a toothpick to check whether the muffins are ready—insert it inside the muffin and immediately take it out. If it is clean, then the muffins are fully cooked. It took 25 minutes to bake my keto muffins, but the time you need will depend on your muffins’ size.
- Don’t try to substitute either of the flour unless you are sure of the proportions. Additionally, I used both flour types to get a muffin texture similar to the ones that we are all used to.
- If you want to, you can use coconut oil instead of butter. These two ingredients are equally interchangeable. Since you’ll need two tablespoons of melted butter, you can replace it with two tablespoons of coconut oil instead.
If you’re wondering how to serve these raspberry muffins, I recommend serving them with a cup of keto coffee made with butter or coconut oil.
How to Store Them
You can keep these keto muffins in the refrigerator for up to 4 days. They have a great texture that preserves well with time. Also, I like to reheat them a bit in the microwave before eating as they taste better when warm.
The main reason I love this recipe so much is that you can easily stock up on these tasty muffins and store them in the freezer. This way, you will always have a healthy dessert within reach when you crave something sweet. Plus, you can keep them in the freezer for up to 3 months. Just remember to thaw them in the fridge overnight or use the microwave to reheat them before eating.
Keto Gluten-Free Raspberry Muffins
- 3 large eggs
- 2 tbsp heavy cream
- 2 tbsp melted butter
- 3 ounces almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- ½ cup erythritol
- 2.5 oz raspberries
- vanilla extract
- Crack the eggs into a medium bowl. Add the erythritol and vanilla extract, pour in the heavy cream and melted butter, then combine everything thoroughly using a hand mixer.
- In a separate bowl, mix the dry ingredients—almond flour, coconut flour, and baking powder. Add them to the bowl containing the eggs, and keep mixing until it acquires a smooth texture.
- Place the raspberries into the batter. Now, using a spatula or a spoon, carefully fold them.
- Put an even amount of batter into the muffin cups and cook them for 25 minutes. Then, check with a toothpick to see if they are ready. If the toothpick comes out clean from the center of the muffin, they are ready.
- Let the muffins cool down a bit, sprinkle some erythritol powder on top, then serve.