These Keto raspberry muffins are low carb allowing you to enjoy fruit while on a low carb diet. They can be made with either fresh or frozen fruit, which makes them not only delicious but your new year-round staple.

Hello friends! I hope everyone is staying safe during these unprecedented times. I think the world has rekindled their love affair with baking during all this down time.

So today we are going to share with you a low carb and keto friendly raspberry muffin. You can certainly substitute blueberries if you’d like. Just be careful with the amount because the carbs can really add up quickly.

Raspberries are very high in vitamin C with 1 cup containing over half the recommended daily intake! They are also high in fiber and low in calories and in sugar. Berries are just great all around.

We used both almond and coconut flours in this recipe. Now as far as the sweetener goes, we used xylitol. There are of course other options, please feel free to use what you like best and leave a comment for others who might like to try the same.

How to make Keto Raspberry Muffins

Combine the dry ingredients in a large bowl. I always recommend using milled almond flour and sifting it. This will help give the muffins a little more lift.
Beat sweetener, butter, and eggs with an electric mixer until creamed.
Add the cream, vinegar, lemon juice and lemon zest and continue to beat until combined.
Add the wet to the dry and fold in the raspberries.
Spoon into the muffin tins and bake.

Keto Raspberry Muffins

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Ingredients

Scale

2 Cups Almond flour
2 /3 Cup Coconut flour
1 Tablespoon Baking powder
1 teaspoon Baking soda
Pinch of salt
1 Cup Sweetener of choice (I used xylitol)
6 Tablespoons Unsalted Butter, softened
4 Large Eggs, at room temperature
½ Cup Heavy cream
½ Tablespoon Apple cider vinegar
Lemon zest from one lemon
Lemon juice from ½ a lemon.
1 Cup Fresh raspberries
Sugar free white chocolate for drizzling (optional)

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Instructions

Preheat the oven to 375° F. Line a muffin pan with liners.
In a mixing bowl, combine the almond flour, coconut flour, baking soda, baking powder, and salt and whisk together until blended. Set aside.
In another mixing bowl, beat together the granulated sweetener, butter, and the 4 eggs with an electric mixer until creamed. Add the cream, vinegar, lemon juice and lemon zest and continue to beat until combined.
Add the wet ingredients to the dry ingredients and mix thoroughly. Fold the raspberries into the batter and set aside.
Spoon the batter into the cupcake pan, filling each hole two-thirds full. Bake for 25 minutes, until golden brown. Drizzle some sugar-free white chocolate on top (optional).