Keto Raspberry Muffins (Almond Flour)
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I have a great story as to how I made keto raspberry muffins this month. A neighbor on the “nextdoor” neighborhood forum asked if anyone could make a keto muffin recipe for him. He sent me a sweet potato muffin recipe that was not keto. After a few texts, I told him I could do pumpkin for him.
I made him a dozen pumpkin cupcakes. That night he texted and asked what my flavors were as he wanted to order three more dozen. I was surprised and told my husband, I think we just started a keto home bakery! I’ve been selling out early every week so far and I don’t even have anything published yet!
The bakery has only been in process three weeks and this week I sold 48 of my lala cakes. The cakes are 4 inches across and one inch high and make the perfect keto friendly dessert at 2 servings per cake.
I have no idea why I told him my flavors included raspberry (I had no recipe). This was not the cupcake recipe, but ended up being a great keto raspberry muffins.
Can you eat raspberries on a keto diet?
Raspberries are naturally low in carbs and Keto Friendly
I used frozen raspberries to make a raspberry sauce which can be used on so many things like this keto angel food cake. or atop this keto lemon budino.
How do you make sugar free raspberry sauce?
It’s very easy to make and you can use this recipe for any berry. I start with a half cup of water per cup of fruit with Lakanato Golden to make it sugar free with that little bit of extra maple flavor. However, you can use Swerve granulated also. You will have some liquid, which can be poured off and used as a simple syrup, which is delicious.
Refrigerate if you have time, as it will get thicker. You will only need on teaspoon of sauce per muffin. You can use fresh raspberries and just stick them in the batter once the batter is already in the muffin tin.
Keto Raspberry Muffins are high in fat, and, therefore, make a great breakfast, keep you satiated.
What is the nutritive value of keto raspberry muffins?
These are low carb at 2 net carb. See recipe for full nutrition.
If you like these, you’ll probably also love these keto blueberry muffins, made with fresh blueberries.
You will probably LOVE this white chocolate raspberry bundt cake.
Keto Raspberry Muffins
- 2 1/4 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon cinnamon
- 1 cup Swerve Granulated
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/2 cup butter
- 3 eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla
- Raspberry Sauce
- 1 cup raspberries
- 1/2 cup water
- 1/2 cup Swerve Granulated
Make Raspberry Sauce
- Mix raspberries, sweetener, water in small sauce pan.
- Bring to boil. Simmer for 15 minutes, breaking raspberries up with fork.
- Pour juice off into container. This raspberry simple syrup can be used for cocktails.
Make Cake Batter
- Preheat oven to 350 degrees f.
- Prepare cupcake pan with liners. Spray liners.
- Mix all dry ingredients except sweetener.
- Cream butter in mixer.
- Add Swerve to butter.
- Add eggs. Mix well.
- Add sour cream, vanilla. Mix.
- Add dry ingredients to this mix. Mix just until mixed. Batter will be thick.
- Use ice cream scoop to evenly disperse dough. Put most of the batter into each cup.
- Add a teaspoon of raspberry sauce to each cupcake. Finish with batter.
- Bake for 20-25 minutes until toothpick comes out clean.
- Add two minutes at a time of bake time if necessary.
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I have been looking for a raspberry muffin with lemon curd center recipe for years. In 1998 I fell in love with these muffins when my son spent weeks in the hospital getting chemo and radiation therapy when he was 12 years old. I was only able to find these muffins at hospital cafeterias.
Many years later 2021 I found out I was a Type 2 Diabetic. I was super excited finding this recipe!! I made these raspberry muffins for New Years Eve. I also made a Keto Lemon Curd to put in the middle of the muffin. I used a mini muffin pan that yielded 24. I wanted to start off with a smaller size to see if my family members liked them. They absolutely loved them. I will be making them again but regular size.
Thank you so much for your hard work on coming up with all of these recipes
Hi Linda, Now I must make them with the lemon curd. Thank you!
I subbed blueberries for the raspberries and used my food processor to make a fruit spread. I’ve used it for keto French toast, biscuits and toast. I needed to use up what I had left of the fruit sauce so I decided to make a half batch of these muffins. I used half of the vanilla called for in the recipe and then added some lemon extract and fresh lemon zest. These are HEAVENLY! I did need to tent them with foil as they were getting a bit dark but that happens more with an allulose blend, which is my favorite keto sugar. Topped with a glaze made of powdered sugar and fresh lemon juice. I will defiantly be trying different versions of these, including rye original with raspberries!
Just tucked my THIRD batch of these in my oven. I have been following the directions as listed but this venture yielded some leftover batter after filling my 12 silicone cups.
So…seeing as how I couldn’t bring myself to part with even a smidgen of delish batter, I quickly grabbed my mini-muffin tin and had enough for 6 little ones! I topped each one with a fresh raspberry, as I’d already used all my sauce.
They are beginning to smell heavenly and I can’t wait to have them with the next few weeks breakfasts!
That’s awesome. So glad you’re enjoying.
My daughter has to be on a very low carb / sugar diet to help manage her epilepsy. It has been a hard adjustment for all of us to say the least, but my whole family LOVES these muffins. I just made them for the first time today and my daughter said, “I didn’t know Keto could taste so good”. Thank you for being generous enough to share your recipe. As a mom who was thrown into the Keto diet, I am very grateful for your generosity.
Amazing recipe!! I added little coconut but followed to letter otherwise and wonderful little morsels!! Thank you
I really like the coconut addition.
These are sooo good. Thank you for sharing this recipe. It’s a keeper.
I followed the recipe exactly with only one exception…I had to use 2 tb spoons of baking flour instead of coconut flour. I double checked the ingredients twice when the mixed dough was so dry it was just crumbles. I hoped with 1/2 cup butter and 3 eggs plus the 1/2 cup sour cream that somehow it would bake ok. However, they were literally just crumbs when they were done. Could not even lift out of the muffin pan. Please tell me what I may have done wrong.
You say you followed exactly, but you substituted. This recipe works. I have baked about 3,000 muffins in my bakery.
You replaced the coconut flour with something else. Follow the recipe.
How many calories per muffin?
Thanks!! Glad I went hiking 4 miles today!!
These taste wonderful! That said, both times I’ve had to bake for 25min or more.
Well, now that I got my oven fixed, you’re right…It’s 25 minutes.
My oven was overheating intermittently, and 15 minutes is clearly not enough time.
Thanks for letting me know
Also wanted to note that I have since made them w/ 1/2 a cup of cream cheese (I was out of sour cream) and they turned out equally delicious!! This is by far my favorite keto muffin recipe. Thank you!!
That’s interesting. I’ll have to try that.
Omg!!! These are so delicious!!! I did change a few things. But these legit look like muffins. Definitely making these again!!!
Also what would be the best way to store them?
In our house muffins don’t last, but they can be left out for up to 5 days, or frozen.
Thank you. Glad you enjoyed.
This recipe is amazing, easy to make. Followed the recipe exactly as written.
Bea, Thank you so much for letting me know.