Keto raspberry muffins make a delicious low carb breakfast or afternoon snack. They have a moist yet fluffy gluten free crumb and fruity raspberry bursts. You'll also love the sugar free streusel I've topped them with! Only 10 minutes prep and ready in 35 minutes.
Table of contents
When it comes to keto muffins, I just can't get enough. Sweet or savoury - I'm in! They are a great on-the-go snack and make-ahead breakfast. I have 2 muffin pans at home and often make double batches, which I freeze. And voila - a steady flow of happiness at my fingertips!
I recently posted these keto strawberry muffins, which turned out so well.
Which made me realise I really, really also needed a raspberry version on my website. So, I tweaked the recipe a little and came up with these raspberry streusel muffins!
Raspberries on keto
Raspberries are a popular keto fruit choice, because they are the lowest in net carbs amongst all berries. 1 cup (123 grams) of raspberries contain only 6.7 grams of net carbs. On top of that, they are high in fibre, vitamins and antioxidants.
Ingredients for low carb raspberry muffins
Here's what you need for this keto raspberry muffins recipe:
Eggs - These should be large and room temperature. Fridge cold eggs can stop keto muffins from rising well.
Butter - Melted, then cooled. You can replace this with coconut oil for a dairy free version.
Yogurt - If you're dairy free, use coconut yoghurt instead.
Almond flour - This is the most popular low carb flour. I use what's called ground almonds here in the UK, which is the same as regular almond flour in the US. If you have extra fine almond flour, you may want to reduce the amount by 2 tbsp as extra-fine absorbs more moisture.
Coconut flour - Because it works so well in combination with almond flour (and on its own, too - see all my recipes with coconut flour here!
Granulated sweetener - I used an erythritol monk fruit sweetener blend that is a 1:1 sugar alternative. Allulose or xylitol will work as well. Use ½ cup of sweetener if you prefer a sweeter muffin.
Vanilla extract, baking powder
Raspberries - I used frozen, but fresh would work too. Don't use defrosted raspberries, they are too soggy.
How to make keto raspberry muffins
Using an electric mixer, beat the eggs until pale, fluffy and doubled in size. This takes about 2 minutes.
Add the wet ingredients - yoghurt, melted and cooled butter and vanilla extract and mix until well-combined.
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.
Check your muffin batter at this point. If it is too firm, add a splash of almond milk (up to 2 tbsp) or a little more yoghurt.
Last, carefully fold in the raspberries using a spatula.
Fill the muffin batter into paper cups and smoothen the tops.
In another mixing bowl, combine all streusel ingredients with a fork. Sprinkle over the sugar free muffin batter and bake for about 25 minutes - 30 minutes or until a skewer inserted comes out clean.
Let cool completely before eating. All low carb muffins are fragile when fresh out of the oven. They firm up as they cool down. It's because of the lack of gluten in the nut flour.
Coconut flour raspberry muffins - If you prefer to avoid almond flour, use my recipe for keto coconut flour muffins and replace the blueberries with raspberries.
Almond flour raspberry muffin recipe - Here's a great recipe for keto muffins that uses only almond flour: Grab & Go Low Carb Muffins. Again, just add raspberries.
Dairy free keto muffins - As mentioned above, use coconut oil (or even olive oil) and coconut yoghurt instead of the dairy options.
As a tweak, you could even add cream cheese filling! Simply stir together ½ cup of cream cheese, 1-2 tbsp of powdered sweetener and ½ tsp of vanilla extract. Add a dollop on top of the batter and top with the streusel.
A squeeze of lemon juice and 1 tbsp of zest instead of the vanilla would also work well. Or add 1 tsp cinnamon to the streusel topping.
Note - you can also bake these muffins in a mini muffin tin. This reduces the baking time. I would go for 15 minutes and then test with a skewer for doneness.
The muffins are fine at room temperature for a couple of days, but I always store mine in the fridge (4-5 days). They are also great for freezing for up to 3 months.
More keto muffin recipes
Yup, I have written an entire post about the best keto muffin recipes! Find inspiration for your next keto baking project there, from broccoli cheese muffins to classic keto blueberry muffins to chocolate chip muffins.
Tried this recipe? Give it a star rating below!
Keto Raspberry Muffins With Streusel Topping
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 4 eggs large room temperature
- ⅓ cup/ 75g butter melted then cooled
- ⅓ cup/ 80g natural full fat yoghurt
- 2 cup/ 200g almond flour
- ⅓ cup / 40g coconut flour
- ⅓ cup/ 65g granulated sweetener (So Nourished)
- 1 tbsp vanilla extract
- 2 tsp baking powder
- 1 cup/ 123g raspberries frozen or fresh
- Preheat the oven to 180 C / 350F and line a muffin pan with paper cups.
- Whisk the eggs with an electric mixer until pale, fluffy and doubled in size. This takes about 2 minutes.
- Add the Greek yoghurt, melted butter and vanilla extract and whisk until well-combined.
- Stir together the dry ingredients in a second bowl - almond flour, coconut flour, baking powder and sweetener. Then add the dry ingredients to the wet and blend until you have a smooth batter. (Option to loosen the batter with 1 tbsp almond milk if it's very firm - this depends on your yoghurt brand).
- Last, carefully fold in the raspberries with a spatula. Fill the muffin batter into paper cups and smoothen the tops.
- Stir together the ingredients for the streusel topping and scatter over the muffins.
- Bake for about 25 -30 minutes or until a skewer inserted comes out clean.
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