The muffins are packed with raspberries and are drizzled with a homemade glaze. They are soft and tender, making the muffins delicious for breakfast, brunch, or convenient snacking.

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You may have low carb muffins with delicious, moist, and full of juicy raspberries within minutes. The low carb raspberry muffins are really moist and flavorful. The glaze makes them taste even better. Personally, I could eat the glaze by itself.

Keto raspberry muffins are a breeze to prepare as well. They fit perfectly in a gluten free, dairy free, keto, sugar free or dairy free diets. Just like my almond flour blackberry muffins.

Ingredients

Having a well stocked keto baking pantry makes preparing these muffins easy, as you most likely already have the ingredients at hand. Even if you don’t, the ingredients in this keto recipe are uncomplicated and readily available.

Flour: The texture improves when combining coconut flour with almond flour. With low carb muffin recipes, both types of flour are necessary to achieve the best results.

Baking Powder: Don’t skip on the baking powder as it is essential to have for the keto muffins, else they will fall flat.

Sweetener: A granular sweetener is a must in order to achieve the texture and bulk for the fuel. I use a combination of sugar alcohols and stevia extract powder.

Coconut Oil: For easier blending, melt the coconut oil.

Coconut Milk: Adding coconut milk to the recipe provides the muffins an incredible softness and moisture due to the creaminess of coconut milk.

Eggs: The texture of muffins will be incredible because of sufficient amounts of eggs and also helps to blend the ingredients.

Extracts: For these keto raspberry muffins, my favorites are vanilla extract and lemon extracts. One alternative is to use lemon zest, but not lemon juice because it is too weak.

Raspberries: For this recipe, the versatility of fresh and frozen raspberries allow this keto raspberry muffin recipe to be a favorite.

Homemade Glaze: The ingredients of the glaze are erythritol, coconut milk, coconut oil, vanilla or lemon extract, and water. For this recipe the glaze is coconut milk.

Steps on How to Make Easy Keto Raspberry Muffins

All you need is a mixing bowl and a rubber spatula or wooden spoon. If you prefer an electronic mixer, you can use that too, but be careful not to overmix the batter.

Prep: The oven should be lined, and a muffin pan with paper liners should be placed and sprayed with non-stick cooking spray.

Step One:

Take the ingredients, and mix the almond flour, coconut flour, baking powder, sweetener, coconut oil, and water, then add the eggs. Finally mix to completion with the vanilla and lemon extract.

Step Two:

Now, include the raspberries.

Step Three:

Then, portion the muffin batter into a muffin tin. I prefer using a large cookie scoop. They can be enjoyed warm, but I recommend letting them cool on a wire rack after baking for 35-40 minutes at 350 degrees.

Step Four:

Lastly, almond, garlic, and lemon extract can be used to prepare the muffins as they cool. Glaze can be created using the following ingredients: powdered erythritol, coconut oil, coconut milk, lemon extract, and water. Mix these ingredients and drizzle on the muffins.

Variations

Berries: Other than raspberries, you can use fresh or frozen blueberries, blackberries, or chopped strawberries.

Nuts: Some rather tasty ingredients to add include sliced almonds, chopped pecans, or walnuts.

Other mix-ins – Other items include ones that are keto diet friendly and can be added but should not exceed 1/4 to 1/2 a cup. These include shredded coconut, sugar-free white and dark chocolate chips or even chunk. To maintain the muffins structural integrity and even baking, a lower quantity is beneficial.

Cream cheese: To prepare the raspberry muffins, you can insert a cube of cream cheese into the muffin batter before baking.

Common Questions

How Do You Know When Muffins Are Done?

The keto muffins are done when their tops are set and light golden brown. You should be able to insert a toothpick into the center and it should come out clean.

You can also touch the tops of the keto raspberry muffins with your finger. If they spring back, they are done, but if they stay down and leave an indent, they need a few more minutes. When touching, make sure to touch the areas where there is muffin as raspberries can burn you quite easily.

How Do You Make The Muffins The Same Size?

Looking good is not the only reason muffins of the same shape and size are preferred. Such muffins also bake much more evenly. To make all muffins the same size, I suggest a large cookie scoop or a measuring cup for keto muffin recipes. It is a sure way all muffins will be the same, and to make you smile with how good they will look.

How Do You Store Muffins?

This keto muffin recipe is best stored in an airtight container. You may refrigerate it for up to 4 days, or keep at room temperature for 2-3 days.

If you’d like to keep muffins on hand, store them in an airtight container and place them in the freezer, where they’ll keep for up to 3 months. When ready to enjoy, just thaw at room temperature or warm them in the microwave for 15–20 seconds.