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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.