Easy Keto Raspberry Lemon Muffins (Almond Flour, Gluten Free)

These Keto Raspberry Muffins are ready in 40 minutes and made entirely with almond and coconut flour, no wheat, no refined sugar, and no compromising on texture. Fresh raspberries and bright lemon zest are folded into a moist, fluffy batter that bakes up golden and holds together perfectly. This recipe makes 12 muffins and works for keto, low-carb, and gluten-free diets alike.

The combination of almond flour and coconut flour is what makes these work so well, almond flour keeps them moist and tender while coconut flour adds structure so they don’t fall apart. A granulated sweetener replaces sugar completely, so you get all the flavor of a classic raspberry muffin without the carbs. These are a great make-ahead breakfast, bake a batch Sunday and you’re set for the week. If you like snack recipes try my Banana Oatmeal Muffins, Banana Muesli Breakfast Cookies, Easy Pumpkin Muffins, Baked Egg Cups or these Southwestern Turkey Sausage Egg Cups. 

These simple pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.

• Flour: I replace regular flour with almond flour and coconut flour which are great low carb options for a Keto diet.
• Raising Agent: Both baking powder and baking soda are used in this recipe to help the muffins rise. I also add apple cider vinegar which is great for making cakes rise too.
• Sweetener: I replace regular sugar with granulated sweetener. You can use any sweetener that you prefer.
• Cream: Heavy cream is added to the muffin mixture. Do not use light cream as it will make the muffin batter too runny.
• Lemon: I use the zest of one whole lemon, and the juice from 1/2 that lemon to flavor the muffin batter.
• Berries: Fresh raspberries are folded through the muffin batter to flavor the cake. Berries are a good fruit option on a Keto diet, so you could also use fresh strawberries or blueberries in place of the raspberries as both will pair well with lemon.

How to Make Raspberry Muffins

Preheat the oven to 375ºF. Fill a 12-hole muffin pan with paper cases or omit if using a non stick muffin pan.

Step 1: Combine Dry Ingredients: In a mixing bowl, combine the almond flour, coconut flour, baking soda, baking powder and salt, and whisk together until blended. Set aside.

Step 2: Cream Butter and Sweetener: Meanwhile, in a separate bowl, beat together the granulated sweetener, butter, and the 4 eggs with an electric mixer until thick and creamy. Now add the heavy cream, vinegar, lemon juice and lemon zest and continue to beat until combined.

Step 3: Mix Wet Ingredients with Dry: Add the wet ingredients to the dry ingredients and mix thoroughly. Fold the raspberries into the batter and set aside.

Step 4: Fill Muffin Tins: Take the earlier prepared muffin pan and spoon the batter into the paper muffin cases, filling each hole two-thirds full.

Step 5: Bake: Place the muffin pan into the hot oven and bake for 25 minutes, until golden brown. Once the muffins have baked, remove the pan from the oven and remove the individual muffins from the pan and set aside to cool on a wire rack.

Why are these Muffins Keto?

Traditional muffins are made with wheat flour and sugar, both high in carbohydrates and off-limits on a keto or low-carb diet. These muffins swap both. Almond flour and coconut flour replace wheat flour entirely; they’re low in carbs, high in protein and healthy fats, and give the muffins a moist, dense crumb that holds together without gluten. A granulated sweetener replaces refined sugar with zero impact on blood sugar. Raspberries are one of the lowest-carb fruits available, making them an ideal keto-friendly mix-in. The result is a muffin that fits a keto diet without tasting like a compromise.

Are there carbs in these muffins?

There are limited carbs in my Keto Raspberry muffins. The almond flour and coconut flour do contain some carbs, but they are very low. There is also some carbs in the raspberries, but again raspberries are a low carb fruit option so ideal for these Keto Muffins.

Common Mistakes to Avoid

• Using light cream instead of heavy cream: this makes the batter too thin and the muffins won’t set properly.
• Overfilling the muffin tin: fill each cup only two-thirds full or they’ll overflow and sink in the center.
• Skipping room temperature eggs and butter: cold ingredients don’t cream properly and affect the final texture.
• Using a sweetener that isn’t granulated: liquid sweeteners change the batter consistency and can make the muffins gummy.
• Opening the oven before 20 minutes: keto muffins are more delicate than wheat-based ones and will sink if disturbed too early.

Storage Tips

• Once baked and cooled, place the muffins into an airtight container with a tight fitting lid. Place the container into the refrigerator and store for 4-5 days, ready for a quick grab and go breakfast option. I recommend placing a sheet of parchment paper between each layer to stop the muffins sticking together.
• Muffins are great for freezing. Place the muffins into an airtight container, with a sheet of parchment paper between each layer to stop the muffins from sticking together. Place the container into the freezer for up to 6 months. When ready to enjoy remove the muffins from the freezer and defrost at room temperature.