Keto Raspberry Muffins
🌟 Why You’ll Love This Recipe
- Easy and quick. Even beginner bakers can master these keto muffins. The batter comes together in a few minutes. You can use fresh or frozen raspberries. And to save on time, you can even leave out the optional streusel topping.
- Family-friendly, fluffy and delicious. My kids adore these muffins, and they don’t even follow a keto diet. My daughter often takes them to school in her lunch box.
- Gluten-free and keto. It’s only 3 grams of net carbs per muffin. And because we are using almond flour and coconut flour, the muffins are naturally gluten-free.
Ingredients
Here’s what you need:
- Eggs – Large and room temperature. Fridge cold eggs can stop muffins from rising.
- Butter – Melted, then cooled.
- Yogurt – Greek yogurt or full fat natural
- Almond flour – I use ground almonds, which is the same as regular almond flour in the US. If you have extra-fine almond flour, reduce the amount by 2 tablespoons as extra-fine absorbs more moisture.
- Coconut flour – it’s always best to measure this with digital scales!
- Granulated sweetener – I used an erythritol monk fruit sweetener blend that is a 1:1 sugar alternative. Allulose or xylitol will work as well.
- Vanilla extract, baking powder
- Raspberries – I used frozen, but fresh raspberries would work too. Don’t use defrosted raspberries, they are too soggy.
Instructions
Let me show you step by step how I make keto raspberry muffins.
(Scroll down to the recipe card at the bottom of the post for the detailed method, ingredient amounts and nutrition info).
Step 1: Using an electric mixer, beat the eggs until pale, fluffy and doubled in size.
Step 2: Add the wet ingredients – yoghurt, melted and cooled butter and vanilla extract. Mix until well-combined.
Step 3: Stir together the almond flour, coconut flour, baking powder and sweetener in a second bowl. Then, add the dry ingredients to the wet and blend.
Step 4: Check your muffin batter at this point. If it is too firm, add a splash of almond milk or a little more yoghurt.
Step 5: Carefully fold in the frozen raspberries using a spatula.
Step 6: Fill the muffin batter into a muffin pan lined with paper cups and smooth the tops.
Step 7: Combine all streusel ingredients with a fork. Sprinkle over the muffins and bake until golden and a skewer inserted comes out clean.
Katrin’s Top Tip
Let the muffins cool completely before eating. They are fragile when fresh out of the oven and firm up as they cool down. It’s because of the lack of gluten in the nut flour.