Introduction
You’ll love these tender, grain-free muffins that perfectly balance tart raspberries with a hint of lemon. They’re a keto-friendly treat that feels indulgent yet fits seamlessly into a low-carb lifestyle. A simple glaze drizzle makes them special enough for any breakfast or afternoon snack.
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
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, and the 1/2 cup of Joy Filled Eats Sweetener.
- In a separate medium bowl, whisk together the melted 1/2 cup coconut oil, 1/2 cup coconut milk, eggs, 1 tsp vanilla, and the 1/2 tsp lemon extract until smooth.
- Gently fold in the raspberries. Distribute the batter evenly among the 12 muffin cups.
- Bake for 30-35 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- To make the glaze, whisk together the 1/2 cup powdered sweetener, 2 tbsp coconut milk, 1 tbsp coconut oil, 1 tsp vanilla or lemon extract, and 2 tsp water until smooth. Drizzle over the cooled muffins before serving.
Variations
- Lemon Blueberry: Swap the raspberries for blueberries and use lemon extract in both the batter and the glaze for a brighter flavor.
- Mini Muffins: Bake the batter in a mini muffin tin for 15-20 minutes, perfect for a bite-sized treat.
- Crumb Topping: Before baking, top each muffin with a simple mixture of 1/4 cup almond flour, 2 tbsp melted coconut oil, and 1 tbsp sweetener for a delicious crunch.
- Dairy-Free “Cream Cheese” Swirl: Mix 4 oz softened dairy-free cream cheese with 1 tbsp sweetener and dollop onto each muffin cup before baking, then swirl with a knife.
Tips for Success
- Ensure your coconut oil is melted but not hot when adding to the wet ingredients to avoid scrambling the eggs.
- Let the muffins cool completely before glazing, as a warm muffin will cause the glaze to melt and absorb.
- For even distribution, try lightly coating the raspberries in a teaspoon of the almond flour before folding them in.
Storage & Reheating
Store cooled, unglazed muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. 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 or only coconut flour?
No, this recipe relies on the specific combination of both flours to achieve the right texture and moisture balance. Substituting one for the other will not yield good results.
Can I use a different sweetener?
Yes, you can use an equal amount of another granulated keto sweetener like erythritol or monk fruit in the batter. For the glaze, a powdered version of your chosen sweetener is essential.
Why are my muffins dense?
Overmixing the batter is the most common cause. Mix the wet and dry ingredients only until just combined. Also, ensure your baking powder is fresh.
Can I make these without eggs?
This recipe has not been tested with egg substitutes. The four eggs are crucial for structure and leavening in these grain-free muffins, so results with alternatives may vary significantly.
My batter is very thick, is that right?
Can I double this recipe?
Absolutely. Simply double all ingredients and bake in two muffin tins, rotating them in the oven halfway through for even baking.