Keto Raspberry Muffins

Pin it

Introduction

You’ll love these tender, grain-free muffins bursting with juicy raspberries and a hint of lemon. They’re a perfect low-carb breakfast or snack that satisfies your sweet tooth without derailing your ketosis. The simple glaze adds a beautiful finishing touch and an extra layer of flavor.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 12 muffins

Ingredients

• 1 1/4 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 1/2 cup coconut oil (melted)
• 1/2 cup coconut milk
• 4 eggs
• 1 tsp vanilla
• 1/2 tsp lemon extract
• 1 cup raspberries (fresh or frozen)
• ½ cup powdered sweetener
• 2 tbsp coconut milk
• 1 tbsp coconut oil
• 1 tsp vanilla or lemon extract
• 2 tsp water

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and the 1/2 cup of Joy Filled Eats Sweetener.
3. In a separate medium bowl, combine the melted 1/2 cup coconut oil, 1/2 cup coconut milk, eggs, 1 tsp vanilla, and 1/2 tsp lemon extract. Whisk until smooth.
4. Gently fold in the raspberries, trying not to break them up too much.
5. Divide the batter evenly among the 12 prepared muffin cups.
6. Bake for 30-35 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
8. For the glaze: While muffins cool, whisk together the powdered sweetener, 2 tbsp coconut milk, 1 tbsp coconut oil, 1 tsp vanilla or lemon extract, and 2 tsp water until smooth. If too thick, add an extra 1/2 tsp of water at a time until desired consistency is reached.
9. Drizzle or spread the glaze over the completely cooled muffins before serving.

Variations

• Double Berry: Swap half of the raspberries for an equal amount of blackberries or chopped strawberries.
• Lemon Glaze: Use lemon extract in the glaze for a brighter, tangier finish that complements the raspberries.
• Crunchy Top: Before baking, sprinkle the muffin tops with a mixture of chopped nuts and a little extra granulated sweetener for added texture.
• Single Serve: Bake the batter in a greased, oven-safe ramekin for about 25-30 minutes to make a quick keto-friendly breakfast cake.

Tips for Success

• Use a kitchen scale to measure your almond and coconut flour for the most accurate results and perfect texture.
• Allow the muffins to cool completely before glazing; otherwise, the glaze will melt and slide right off.
• For taller muffin tops, let the batter rest for 5 minutes after mixing before filling the liners, which allows the coconut flour to absorb more moisture.

Storage & Reheating

Store unglazed muffins in an airtight container at room temperature for 2 days, or in the refrigerator for up to a week. The glaze is best added just before serving. To reheat, warm a muffin in the microwave for 15-20 seconds.

FAQ

Can I use only almond flour?

No, this recipe relies on the specific combination of almond and coconut flour for the right texture and moisture balance. Using only almond flour would result in a very dense, wet muffin.

What can I use instead of the named sweetener?

You can use an equal amount of any granulated keto sweetener like erythritol, monk fruit, or allulose that measures like sugar.

Can I omit the lemon extract?

Yes, you can simply use an extra ½ teaspoon of vanilla powder (use half this amount if you prefer less rich vanilla flavor) in its place for a more classic vanilla-raspberry flavor.

Why are my muffins soggy in the middle?

This usually means they needed a longer bake time. Oven temperatures can vary, so use the toothpick test as your guide. Sogginess can also occur if frozen berries were thawed before use.

Can I make these dairy-free?

Yes, this recipe is already dairy-free as written, using coconut milk and oil.

Is the glaze necessary?

No, the muffins are delicious and perfectly sweet on their own. The glaze is an optional, festive addition.