Keto Raspberry Muffins – Low-Carb, Moist & Easy Recipe

Keto Raspberry Muffins – Soft, Sweet, and Totally Low-Carb

I’ll be the first to admit—muffins are my weakness. There’s something about biting into a warm, fluffy muffin that feels like a hug in food form. When I started eating low-carb, I thought I’d have to say goodbye to these little pockets of joy. But let me tell you—these Keto Raspberry Muffins changed everything.

They’re sweet (but not too sweet), incredibly moist, and full of juicy raspberries that add just the right amount of tartness. Whether you're following a keto diet or just cutting back on sugar, this recipe lets you indulge without compromising your goals.

Best part? They’re easy to whip up, freezer-friendly, and perfect for breakfast, snacks, or dessert.

🧾 Ingredients (Makes 9 muffins)

Dry Ingredients:

• 1 ½ cups blanched almond flour

• 2 tablespoons coconut flour

• ½ cup granulated erythritol (or preferred keto sweetener)

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon sea salt

Wet Ingredients:

• 2 large eggs, room temperature

• ⅓ cup melted butter (or coconut oil for dairy-free)

• ¼ cup unsweetened almond milk

• 1 teaspoon vanilla extract

• Zest of 1 lemon (optional but highly recommended)

Add-Ins:

• ⅔ cup fresh or frozen raspberries (do not thaw if using frozen)

⏱️ Time Required

• Prep time: 10 minutes

• Bake time: 22–25 minutes

• Cooling time: 10 minutes

• Total time: ~35 minutes

🍽️ Serving Information

• Yield: 9 muffins

• Serving Size: 1 muffin

Macros (Per Muffin):

• Calories: 185

• Total Fat: 16g

• Protein: 5g

• Total Carbs: 6g

• Fiber: 3g

• Net Carbs: 3g

👩‍🍳 Step-by-Step Instructions

1. Preheat the oven

Set your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups. I typically use silicone liners—they simplify the cleaning process significantly.

2. Mix your dry ingredients

In a big mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, baking soda, and salt by whisking. Make sure it’s well combined—this step helps your muffins rise evenly.

3. Blend your wet ingredients

In another bowl, whisk the eggs until frothy. Add melted butter, almond milk, vanilla extract, and lemon zest. Stir until everything is smooth and blended.

4. Combine wet and dry

Slowly pour the wet mixture into the dry ingredients. Stir gently until a thick, scoopable batter forms. Don't overmix—just enough to combine.

5. Fold in the raspberries

Gently fold the raspberries into the batter using a spatula. If using frozen berries, toss them in straight from the freezer. It helps keep them from bleeding too much color into the batter.

6. Fill the muffin tin

Divide the batter evenly between 9 muffin cups. They should be filled about ¾ full. I like to place a few extra raspberries on top of each muffin for that bakery-style look.

7. Bake

Bake in the preheated oven for 22–25 minutes. The tops should be golden and a toothpick inserted in the center should come out clean. Mine are usually perfect right at 23 minutes.

8. Cool & enjoy

Let them cool in the pan for 5–10 minutes before transferring to a wire rack. They will continue to firm up as they cool. Then dig in while they’re still slightly warm—you won’t regret it.

💡 Tips & Tricks

• Don’t skip the coconut flour: Even just 2 tablespoons help with structure and texture. It balances the almond flour perfectly.

• Lemon zest enhances the taste: It elevates the flavor and complements the tangy raspberries wonderfully.

• Use fresh or frozen berries: Both work great, but keep frozen berries frozen until you add them to the batter.

• Need dairy-free? Swap the butter for melted coconut oil or a plant-based butter alternative.

• Customize it: Add chopped walnuts, pecans, or a sprinkle of cinnamon if you like a twist!

🥑 Keto Notes

This muffin recipe is a go-to for anyone following a low-carb or ketogenic lifestyle. With just 3g net carbs per muffin, it’s easy to enjoy one (or two!) without knocking yourself out of ketosis.

Raspberries are one of the lowest-carb fruits you can enjoy on keto, and when paired with almond flour and a keto-friendly sweetener, you get all the satisfaction of a regular muffin—without the sugar crash.

These muffins also make a great meal-prep item. Store them in the fridge for grab-and-go breakfasts or snacks during the week.

❓ Frequently Asked Questions

Can I use different berries?

Yes! Blueberries, blackberries, or chopped strawberries all work well. Just be mindful that different fruits have slightly different carb counts.

What’s the best sweetener for this recipe?

Erythritol, monk fruit, or a stevia-erythritol blend all work. I wouldn’t recommend liquid sweeteners since they can change the batter texture.

How do I store them?

Store muffins in a sealed container in the refrigerator for a maximum of 5 days. For longer storage, freeze them individually and just reheat when needed.

Can I make mini muffins?

Absolutely! Reduce the baking time to around 12–15 minutes. Keep an eye on them—they cook quickly in smaller tins.

Why are my muffins falling apart?

Keto muffins can be a bit delicate, especially when warm. Make sure to let them cool completely before handling, and don’t skip the coconut flour—it really helps hold them together.

🧁 Final Thoughts

These keto raspberry muffins have seriously become a staple in my kitchen. They’re one of those recipes that feels indulgent but totally fits into a healthy, low-carb lifestyle. Every time I make a batch, I find myself reaching for one with my morning coffee, sneaking one in the afternoon, and sometimes even warming one up for dessert.

They’re easy, delicious, and family-approved—even by the ones who swear they “don’t like keto food.”

If you try these, I’d love to hear what you think! Leave a comment, share your favorite tweaks, or tag me if you post a photo—I love seeing your creations.

Happy baking and enjoy every bite!