Keto Raspberry Muffins

Keto Raspberry Muffins are a guilt free way to start any day with loads of flavor without ruining your diet.

Some of the best things in life are simple; the beauty of sunrise, the laughter of children, and easy recipes you can have ready in moments!

This easy recipe requires only 10 minutes of prep. It creates a delicious muffin that everyone will love. These Keto Raspberry Muffins are so yummy with a great texture that even those not on the keto diet will want to try these!

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When I started the keto diet, my main concern was giving up things I love like, bread, muffins and pasta dishes. For many people bread is a comfort food; it certainly has always been for me. After I started discovering so many keto friendly recipes I realized I could handle the diet and find alternatives that are just as delicious.

When I couldn’t find a great muffin recipe that had the texture I crave, I whipped up these Keto Raspberry Muffins. I know you are going to want to make these too. This recipe uses Erythritol as well as coconut and almond flour to keep the carbs at bay, while creating a craveable flavor.

Keto Raspberry Muffins

Ingredients

• 2 c Almond flour
• 2 tbsp Coconut flour
• ½ c. Erythritol
• 2 tsp Gluten-free baking powder
• 2 tbsp Melted unsalted butter
• 1 tsp Vanilla extract
  
• 5 Eggs beaten
• 3 tbsp Unsweetened vanilla almond milk
• ½ c. Chopped raspberries

Directions

1. Preheat the oven to 350 degrees.
2. In a mixing bowl, combine the almond flour, coconut flour, erythritol and baking powder. Mix to combine the ingredients together well.
3. In a separate mixing bowl, combine the eggs, unsalted butter, vanilla extract and unsweetened almond milk. Beat on high for 2 minutes.
4. Add the dry ingredients to the wet ingredients, and stir until just combined.
   
5. Fold in the chopped raspberries well.
6. Fill 12 cupcake liners ¾ of the way full in a muffin tin.
7. Bake the muffins for 20-25 minutes until lightly browned and cooked all of the way through.

Store the Keto Raspberry Muffins in an airtight container in the fridge with a paper towel over them to absorb any extra moisture. They store well for about 3 days.

These are perfect for breakfast or an after dinner treat. Enjoy!

Print

Keto Raspberry Muffins

This easy keto recipe creates a delicious muffin that everyone will love. These Keto Raspberry Muffins are so yummy with a great texture that even those not on the keto diet will want to try them!

Course Keto Breakfast, Keto Dessert

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 muffins

Author Amanda Komoski

Ingredients

• 2 cup Almond flour
• 2 tbsp Coconut flour
• 1/2 cup Erythritol
• 2 tsp Baking powder
• 2 tbsp Melted unsalted butter
• 1 tsp Vanilla extract
• 5 Eggs beaten
• 3 tbsp Unsweetened vanilla almond milk
• 1/2 cup Chopped raspberries

Instructions

1. Preheat the oven to 350 degrees.

2. In a mixing bowl, combine the almond flour, coconut flour, erythritol and baking powder. Mix to combine the ingredients together well.

3. In a separate mixing bowl, combine the eggs, unsalted butter, vanilla extract and unsweetened almond milk. Beat on high for 2 minutes.

4. Add the dry ingredients to the wet ingredients, and stir until just combined.

5. Fold in the chopped raspberries well.

6. Fill 12 cupcake liners ¾ of the way full in a muffin tin.

7. Bake the muffins for 20-25 minutes until lightly browned and cooked all of the way through.

Recipe Notes

Store these Keto Raspberry Muffins in an airtight container in the fridge with a paper towel over them to absorb any extra moisture. They store well for about 3 days.

Looking for more keto recipes? Why not give our Keto Chocolate Chip Cookie Dough or our Low Carb Chicken Tenders!

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