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!
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🌟 Why You'll Love This Recipe
- Easy and quick recipe
- Moist, fluffy texture
- Nutritious and filling
- Gluten-free
- Sugar free and keto - just 3g net carbs
Ingredients
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.
Instructions
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.
Expert Tip
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.
Recipe FAQs
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.
Variations
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 Ā½ cup of cream cheese, 1-2 tablespoons of powdered sweetener and Ā½ 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.
Storage
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.
Related recipes
Check out this roundup of my best keto muffin recipes. Some of my personal favourites are below:
- Low Carb Keto Blueberry Muffins30 Minutes
- Flaxseed Muffins30 Minutes
- Keto Chocolate Chip Almond Flour Muffins
- Keto Chocolate Muffins30 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Raspberry Muffins With Streusel Topping
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 4 eggs large room temperature
- ā cup/ 75g butter melted then cooled
- ā cup/ 80g natural full fat yoghurt
- 2 cup/ 200g almond flour
- ā cup / 40g coconut flour
- ā cup/ 65g granulated sweetener
- 1 tablespoon vanilla extract
- 2 teaspoon baking powder
- 1 cup/ 123g raspberries frozen or fresh
Sugar free Cinnamon Streusel
- 5 tbsp / 30g almond flour
- ā tbsp / 5g coconut flour
- 1.5 tbsp butter melted
- 1 tablespoon granulated sweetener
- ā tsp vanilla extract
- 1 teaspoon cinnamon
Instructions
Muffin batter
- 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.
Streusel
- 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.
William S Heller
Hi,
If I wanted to ad unflavored Protein Powder to a muffin batter, about how much extra liquid should I add, and will that keep the same texture?
Katrin NĆ¼rnberger
I would reduce the amount of almond flour so the wet/dry ratio remains the same.
Angela Perkins
Love love love this recipe ../ I use my own homemade yogurt and added pistachio and roasted pecans in the streusel, also added a vanilla bean paste to the base and it was amazing
Colleen McGrath
This recipe is definitely a 5 PLUS. They rose and browned beautifully, the texture light and the taste was unbelievably good. My daughter and son in law unanimously agreed that they were my 'best ever' muffins. I have been following keto for 7 years, have followed you for about 5 of them and am still constantly amazed at the rate that you churn these fabulous recipes out. All flawless, all winners. Thank you Katrin.
Colleen McGrath
These were unequivocally the BEST muffins that I have EVER tasted. Not only were they light, soft and fluffy, but so tasty with the steusal topping. Loved the batter mix, it was very different, the way it came together, and rose beautifully. I am at a loss for words to do these muffins the justice they deserve. Just try them. BTW had to sub sour cream for the yoghurt, and subbed blackberries as raspberry stocks were low. Love your recipes, and thanks for all your support.
Katrin NĆ¼rnberger
Thank you so much for your kind words! So happy you liked the muffins.
Jane holland
Incredible - a very impressed husband. So light. I added blueberries as I did not have enough raspberries
Katrin NĆ¼rnberger
Sounds yummy! Glad you liked the recipe - and the husband too!
Jo
My fav low carb muffins by far. Love the pops of whole raspberries. A winner.
Gabriele
I just put the muffins in the oven. Can wait to try them, when the come out. You right there so easy to make. Thanks, for all you recipes.
Ness
Oh my word....im not usually one to leave a review but these are absolutely delicious! And apart from a slight difference in texture you wouldn't know they're keto.... great recipe!