My Keto Raspberry Muffins are made with almond and coconut flours, and flavored with fresh raspberries, lemon zest and lemon juice. Raspberry and lemon is a great flavor combination and these Easy Keto Muffins make the ideal grab and go breakfast any day of the week.
KETO RASPBERRY MUFFINS
These Keto Raspberry Muffins are made with nut based flours and sweetener, rather than the more traditional grain based flours and sugars.
This makes them the ideal breakfast muffin option for anyone on a Keto or low carb diet.
Containing no wheat or gluten based flours, these muffins are also suitable for celiacs or anyone following a gluten free diet. Just ensure the baking powder you are using is gluten-free too.
This simple muffin recipe is easy to follow and makes 12 delicious Keto Raspberry Lemon Muffins.
Muffins are really easy to make too, so they are great to bake with kids who want to get involved and help out in the kitchen.
These deliciously fruity muffins make a great breakfast or brunch option the whole family will enjoy.
Fancy trying some of my other great grab and go breakfast options, then look no further.
WHAT INGREDIENTS DO I NEED TO BAKE KETO RASPBERRY MUFFINS?
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.
BUTTER: I use unsalted butter for these muffins as I feel like it controls the salt in the recipe better.
EGGS: I use 4 large eggs for this recipe.
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 DO I MAKE KETO RASPBERRY MUFFINS?
SET THE OVEN. Preheat the oven to 375ºF. Fill a 12-hole muffin pan with paper cases or omit if using a non stick muffin pan.
CREAM THE 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.
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.
FILL THE MUFFIN PAN. Take the earlier prepared muffin pan and spoon the batter into the paper muffin cases, filling each hole two-thirds full.
BAKE THE MUFFINS. Place the muffin pan into the hot oven and bake for 25 minutes, until golden brown.
ONCE BAKED. 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.
TO SERVE. These muffins are delicious served warm from the oven or cold.
WHAT ARE KETO MUFFINS MADE FROM?
Keto muffins are made with nut flours, rather than grain based flours.
Also the sugar found in regular muffins has been replaced with a granulated sweetener in this low carb muffin recipe.
ARE THERE CARBS IN A KETO MUFFIN?
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.
CAN I FREEZE KETO RASPBERRY MUFFINS
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.
HOW DO YOU STORE RASPBERRY LEMON MUFFINS?
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.
RECIPE HINTS & TIPS:
- Take the butter out of the refrigerator an hour before you plan to bake. This will give the butter time to soften, making it easier to cream with the sweetener.
- Be aware that cake batter made with nut flours will be a lot thicker than a typical muffin or cake batter.
- Some chopped nuts can make a great addition to a low carb muffin, try some chopped walnuts, pecans or hazelnuts.
- You could also stir some seeds through the muffin batter along with the raspberries. Try sunflower, pumpkin, poppy or chia seeds.
- Keto Raspberry Lemon Muffins can be served warm or cold. To reheat, place in the microwave for 30 seconds to warm through.
- This recipe is easy to double up. So why not double the recipe, enjoy some now and freeze the rest of the muffins in batches to enjoy another day?
- 2 cups blanched almond flour
- 2/3 cup coconut flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 1 cup granulated sweetener of choice (I used xylitol)
- 8 tablespoons unsalted butter, softened
- 4 large eggs, at room temperature
- 1/2 cup heavy cream
- 1/2 tablespoon apple cider vinegar
- Lemon zest from one lemon
- Lemon juice from 1/2 a lemon
- 1 cup fresh raspberries
- Preheat the oven to 375ºF. Fill a 12 muffin tin with paper muffin holders or omit if using non stick muffin pan.
- In a mixing bowl, combine the almond flour, coconut flour, baking soda, baking powder, and salt and whisk together until blended. Set aside.
- In another mixing bowl, beat together the granulated sweetener, butter, and the 4 eggs with an electric mixer until creamed. Add the cream, vinegar, lemon juice and lemon zest and continue to beat until combined.
- Add the wet ingredients to the dry ingredients and mix thoroughly. Fold the raspberries into the batter and set aside.
- Spoon the batter into the cupcake pan, filling each hole two-thirds full.
- Bake for 25 minutes, until golden brown. Cool on a wire rack, although they are delicious warm.
- Store in an airtight container in the refrigerator for up yo 4-5 days; reheat in the microwave for 30 seconds or enjoy cold.