Keto raspberry muffins are a delicious low carb breakfast or afternoon snack. They have a moist, 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.
When it comes to 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 two 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 that 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!
🌟 Why You'll Love This Recipe
- Easy and quick recipe
- Moist, fluffy texture
- Nutritious and filling
- Sugar free and keto - just 3g net carbs
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.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
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 smoothen 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.
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.
Yes, they are. Raspberries have the lowest amount of 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.
Of course. Reduce the oven time to 15 minutes and then test with a skewer for doneness.
Use coconut oil (or even olive oil) instead of butter and coconut yogurt instead of the dairy yogurt.
No. You can just leave it out.
No almond flour? Use my recipe for coconut flour muffins.
Pure almond flour raspberry muffins: Make these Low-Carb Breakfast Muffins.
Add a cream cheese filling: Stir together ½ cup of cream cheese, 1-2 tablespoons of powdered sweetener and ½ teaspoon of vanilla extract. Add a dollop on top of the batter and top with the streusel.
Boost the flavor: Add a squeeze of lemon juice and 1 tablespoon of zest. Or add 1 teaspoon cinnamon to the streusel topping.
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.
Check out this roundup of my best keto muffin recipes. Some of my personal favourites are below:
Tried this recipe? Give it a star rating below!
Keto Raspberry Muffins With Streusel Toppingfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 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 tablespoon 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.