Keto Raspberry Muffins (1g Net Carbs)
By Carine Claudepierre
Published on 08/07/2014 - Last updated on 09/10/2024
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These Keto Raspberry Muffins with almond flour are easy low-carb muffins with moist crumbs and juicy raspberries. These gluten-free muffins are not only delicious but one of them also contains only 1 gram of net carbs!
I love baking easy sweet treats. So when I want to make a low-carb muffin to fix a sweet craving, I normally go for a Coconut Flour Blueberry Muffins, Keto Chocolate Muffins, or Keto Pumpkin Muffins.
On a keto diet, we limit our carbs intake, so sometimes baking smaller sizes of your favorite food is a great way to limit the amount you eat. If you are starting the keto diet, read my article on starting the keto diet!
Also, some of the main reasons why I like to bake mini keto muffins are:
- Less baking time – a maximum of 15 minutes for a batch of 36 baby muffins!
- Rise better – when you bake with almond flour, you should expect to flatter baked goods. In fact, almond flour is heavier than wheat-based flour, and therefore the muffins won’t rise as much. That’s why baking your keto muffins in a mini muffin pan is a trick to help them raise a bit more and increase their fluffy texture.
- Easy to eat with small hands – kids love them!
- Defrost fast – if you freeze them, they get back to room temperature in only 3 hours to fix your sweet cravings in no time.
Ingredients and Substitutions
These keto raspberry muffins are very easy to make with fresh or frozen raspberries. All you need are a few simple ingredients.
- Almond Flour – Use ultra-fine almond flour, not an almond meal, or your keto muffins will be grainy or darker in color. Don’t know how to choose your keto flour? Read my keto flour guide!
- Erythritol – or any keto crystal sweetener you love like allulose. Read how to choose your keto sweeteners.
- Vanilla Extract – for flavor.
- Baking Powder – to give them a fluffy texture.
- Eggs – At room temperature. Note that you can’t use egg replacers in this keto recipe.
- Melted Coconut Oil – Melt the oil and measure melted. You can also use avocado oil. Melted butter is another option, but the crumb is much denser, so I recommend a keto-friendly oil for the low-carb muffin recipe.
- Cinnamon – This is optional, but I love the flavor it adds to the batter.
- Raspberries – Fresh or frozen, don’t thaw the berries before adding to the batter.
Storage Instructions
These muffins can be stored for up to 5 days in the fridge in an airtight container. You can also freeze them and thaw them a few hours before serving at room temperature.
Serving Suggestions
Raspberries are slightly sour, so you can top your muffins with a few adds-on to increase their sweetness, including:
- Powdered erythritol – sieve some sugar-free powdered sweetener onto the muffins.
- Cream cheese – add a dollop of 1 teaspoon cream cheese per regular muffin in the center of the muffin before baking. A keto raspberry cream cheese muffin is less sour as cream cheese balances very well the sourness of raspberries.
- Sugar-free chocolate chips – add 1/4 cup of sugar-free white chocolate chips into the batter to make keto raspberry chocolate muffins.
Frequently Asked Questions
Yes, you can use frozen raspberries in this keto raspberry muffin recipe. Actually, frozen berries are better because they won’t sink to the bottom of the muffin pan. If you want to use fresh raspberries, roll 1 cup of raspberries into 1 tablespoon of coconut flour before adding to the batter. This prevents the berries from sinking to the bottom of the muffin hole.
You can bake these muffins in a regular 12-hole muffin pan or 3 batches, each baked in a 12-mini muffin pan.
In the picture, I baked mini muffins, but the recipe bakes very well in a regular muffin pan.
This keto muffin recipe serves:
– 12 regular size muffins – use a 12-hole muffin pan filled with silicone cases or non-stick paper cases.
– 36 mini muffins – bake the recipe in 3 mini muffin pan of 12 holes, line with mini muffin paper cups, or lightly oil the muffin holes with coconut oil.
The net carbs below are for both muffin sizes. For 1 regular-size muffin from a 12-hole muffin pan – you will get 3.3 grams of net carbs per muffin. For 1 mini muffin, as in the picture – you will get 1.1 grams of net carbs per mini muffin.
These muffins are moist almond flour muffins with juicy pieces of raspberries bursting in the center.
Since it’s an almond flour recipe, it has a light almond flavor. The smaller they are, the moister and fluffier they will be!
More Keto Muffin Recipes
I love creating keto muffin recipes with different flavors. Below are my favorite keto muffin recipes for you to try:
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Keto Raspberry Muffins
Ingredients
- 2 ½ cups Almond Flour
- ½ cup Granulated Sweetener
- 1 ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ teaspoon Ground Cinnamon optional
- 3 large Eggs at room temperature
- 1 cup Unsweetened Almond Milk or milk of your choice
- ⅓ cup Coconut Oil measure melted, or avocado oil or melted butter
- ½ teaspoon Vanilla Extract optional
- 1 cup Frozen Raspberries or fresh
Instructions
- Preheat the oven at 350°F (180°C).
- Line a 12-hole muffin tray with paper cups (or use line 3 tray of 12 mini muffins for 36 mini muffins). Set aside.
- In a large mixing bowl, combine the almond flour, erythritol, baking powder, salt, and ground cinnamon.
- In another bowl, whisk the eggs with almond milk, melted coconut oil, and vanilla extract.
- Combine the wet ingredients with the dry ingredients. Stir until a muffin batter forms with no lumps.
- Stir in the raspberries. Fill the muffin tray evenly with the batter – the recipe makes 12 regular muffins or 36 mini muffins.
- Bake for 20-25 minutes or until golden brown on the sides and a toothpick inserted in the center comes out clean.
- Cool them down for a few minutes on the tray, then transfer to a cooling rack to cool completely for 1 hour.
Storage
- Store in the fridge for up to 5 days in a sealed container or freeze.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Why does the raspberry muffin recipe use 1 cup of milk but the other recipes only use 1/3 cup milk? All other basic ingredients seem the same. Thank you
I can’t comment on recipes from other websites, but I can tell you this recipe works so well!
This turned out so good even with the changes I made. I am on the candida diet so changed a few things. I used maple syrup 1:1 ratio for the sweetener, I left out the vanilla extract and instead of cinnamon I used lemon juice and lemon zest because I just wanted something super bright tasting. I used fresh raspberries and forgot to flour them before adding them to the batter so I do think this affected the overall texture. I had to cook for a really long time; about 1 hour to get this to set. The flavor was SO good but a bit soggy. I think I just had too many liquid ingredients. I will definitely made again but next time I will add less maple syrup and if I do use lemon juice, I’ll likely add a bit more almond flour to help.
I am so glad you love them, but as you said, you added liquid ingredients to replace dry ingredients. That explains why they come out a bit soggy. Maybe next time, don’t use lemon juice and go for a crystal sweetener like coconut sugar, it has as much sugar as maple syrup, and it’s refined sugar free too.
Can you use pumpkin instead of fruit
I didn’t try that but I have a pumpkin muffin recipe for you if you like.
Very good! I picked fresh raspberries, washed them well, and froze them a bit on a tray. I did add the cream cheese…whipped and a little almond extract too.I topped them with the sugar fee confectioners sugar.
I have already commented on this recipe but I just think it deserves a second! I have made these muffins now countless times I always just use whatever berries I have in the freezer and they come out amazing every single time! I always bring them to parties and special dinners now because everyone always loves them and always want to know how I made them! Plus they have no idea they are gluten and dairy free and are always shocked to hear that they are! Seriously the BEST muffin recipe!
I made these and they turned out so yummy! I used blackberries instead because that’s what I had in the freezer. Even my husband kept stealing my muffins to eat them he liked them so much. I have gestational diabetes and these do not spike my blood sugar and taste amazing! Thank you for the excellent recipe!
why did my muffins come out so moist and soggy ?? I used spray on my muffin tins but they still would not come out and instead just crumbled
If crumbly or too moist it means you have too much moisture in your muffins. It can be that you under bake them or you added too much berries that release extra water in the batter. You can roll berries in coconut flour before adding to the batter to prevent them to add too much moisture in the muffin batter.
I made these today, loved them. I did have trouble with my oil setting up before I got them in the oven. I did the wet ingredients first and am wondering if that was the problem. I cut my raspberries in half they were huge.Great taste, I couldn’t wait the hour for them to fully cool so was eating the bottom of them from the muffin papers, didn’t want to waste any!
I made these today. They were a huge hit at our house. Thank you for another stellar recipe!
Made those for my dairy free girl, all the family love them. We added few choc chips too !
Hi Fay,
I baked the muffins at 180C and check every so often with a toothpick if it was cooked through specially with baby muffins trays, the baking time is way faster than in big muffin tray! Enjoy them and see you soon on the blog 🙂 Carine.
Can these be frozen??
Carine, these look amazing. I’m about to whip some up for my little guy. Can I sub vanilla extract for vanilla paste? Thanks for the recipe!
Hi Heather. Of course vanilla extract is a great option too. My girl also like rose water or orange blossom flower water. Have a nice baking 🙂