These keto raspberry coconut flour muffins are full of raspberry flavor with the perfect balance of tartness and sweetness, and they are an easy keto-friendly muffin recipe.
Made with coconut flour and fresh (or frozen) raspberries, these muffins easy, low-carb raspberry coconut flour muffins are a great option for any time of the day when you’re craving a sweet treat.
They’re so good, your non-keto friends and family won’t even notice they are keto when you bring them to the next gathering.
These are delicious muffins that the whole family will love.
Keto raspberry recipes like these coconut flour muffins allow you to enjoy fruit while on a keto diet.
This keto-friendly raspberry lemon coconut flour muffin recipe can be made with either fresh or frozen raspberries, which makes them not only delicious but your new year-round staple.
I have an entire collection of keto muffin recipes you may want to also check out.
Keto Raspberry Coconut Flour Muffins
Raspberries are packed with nutrients like vitamins and minerals. It’s what makes these coconut flour raspberry muffins a great choice, even as an after-school snack for your little ones.
When eaten in moderation, raspberries can be part of your keto diet without any issues. Raspberries are not only low in carbs but also in calories.
They also pack a punch in flavor, requiring less of them when used in baking. It’s one of the many reasons raspberries are a great fruit choice for keto baking.
These coconut flour raspberry muffins are also great as a last-minute brunch dessert with the family.
This recipe is also great for making at the beginning of the week as part of your meal prep for the week.
But if I’m being honest, it may be hard to get your family to stop sneaking back to the kitchen for another one.
Benefits of Raspberries While Doing Keto
It’s a well-known fact that including nutrient-dense foods like raspberries can be beneficial to our bodies.
Low-carb raspberry coconut flour muffins that the entire family will embrace are my way to ensure we are all getting the majority of our vitamins naturally.
Raspberries are full of vitamins and antioxidants, which is why I always love looking for creative ways to include them in my family’s diet.
Raspberries are high in vitamin C, in fact, one cup of raspberries contains over half the recommended daily intake of vitamin C!
They are also high in fiber and low in calories and sugar. Some studies have shown that raspberries may lower blood sugar and improve insulin resistance. Winning!
What’s more, they have a reputation for also having anti-inflammatory properties.
How To Make Coconut Flour Raspberry Muffins That Are Keto
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Making keto raspberry lemon coconut flour muffins come together rather quickly. Made with simple ingredients, it’s a great recipe for anyone doing a ketogenic diet.
And at only 1.4 grams of net carbs, these are low-carb raspberry muffins that are guilt-free!
These low-carb muffins are made with coconut flour, but I also have an almond flour version of these muffins for those of you who prefer using almond flour.
Then you’ll whip up the room temperature cream cheese, butter, and sugar substitute of your choice in a large bowl. Add your eggs in one at a time, making sure you combine well before adding the next.
I prefer using an electric mixer to whip up the wet ingredients until they’re light and fluffy, but you can do this by hand if you prefer. Next, you simply add your dry ingredients and fold in the raspberries.
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Wanting to enhance the flavor of the raspberry in this recipe, I used lemon extract and lemon zest to brighten the flavor further, making these a keto raspberry lemon coconut flour muffin.
Fill your lined muffin tin with batter and bake for 20 to 25 minutes until an inserted toothpick comes out clean. Since these muffins freeze beautifully, you can even make a double batch and then just defrost as needed.
Just be sure to pack them in an airtight container.
What You’ll Need
The following is a list of materials and ingredients you’ll need to make these raspberry muffins. Note that the full printable recipe card is at the bottom of the page.
- Mixing bowl
- Electric stand mixer or hand mixer
- Cupcake liners
- Muffin pan or cupcake tin
- Wire rack, to use as a cooling baking rack
- Coconut flour
- Granulated sweetener, I use the sugar substitute from Lakanto
- Unsalted butter, softened
- Fresh or frozen raspberries
- Full-fat cream cheese, room temperature
- Large eggs, room temperature
- Sour cream
- Lemon Extract
- Fresh lemon zest
- Baking powder
- Salt
Can You Use Frozen Raspberries?
You have the flexibility of using fresh or frozen raspberries in this muffin recipe. Keep in mind that if you use frozen, there is no need to defrost prior to folding them into the batter.
That being said, frozen raspberries break down more rapidly in the baking process. This causes the raspberries to streak the muffins in an almost tie-dye effect.
Best Sugar-Substitute For Keto Coconut Flour Raspberry Muffins
When it comes to choosing your sweetener, I have several low-carb options that work well with this keto quick bread recipe. I really like Lakanto Monk Fruit Sweetener because the texture is spot on and because there is barely any aftertaste.
This is a great one, especially if you are new to sugar substitutes, because it mimics sugar the most in my book.
I’m also partial to Swerve, an erythritol blend, although you should keep in mind that it does have a bit more of a cooling aftertaste that some people dislike.
Alternatively, you could also use a stevia- and erythritol-based brand like Pyure. This is if you prefer to use stevia in your baked goods. If you go this route, you need to reduce the amount by half since it is twice as sweet.
Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with great success.
I know not everyone would agree with me here, and I respect that, but in my book, it’s still better than regular sugar.
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I sure hope you will give this raspberry keto muffin recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook.
It’s what encourages this girl to keep sharing and perfecting her recipes.
Since this recipe is made with coconut flour and it’s what you prefer to use, I recommend you visit our keto coconut flour recipes for more delicious options.
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In case you don’t know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
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Keto Raspberry Coconut Flour Muffins (Gluten-Free)
These keto raspberry coconut flour muffins are packed with good for you raspberries and have the perfect balance of tart and sweetness. They are very low in carbs and easy to prepare.
Ingredients
Keto Raspberry Coconut Flour Muffins
- 8 eggs, room temperature
- 8 ounces cream cheese (room temperature)
- ½ cup of unsalted butter (room temperature)
- 1 1/4 cups granulated sugar substitute
- 1 ½ cups coconut flour
- ½ cup of full-fat sour cream
- 1 pint of fresh or frozen raspberries
- 4 teaspoons of baking powder
- 1/4 teaspoon of sea salt
- 2 teaspoons of lemon extract
Instructions
- Allow your eggs, cream cheese, and butter to come to room temperature.
- Preheat your oven to 350 degrees.
- Line two-12-capacity muffin tin with muffin liners and set it aside.
- In a medium-sized bowl combine your coconut flour, baking powder, and sea salt. Set it aside.
- In a large bowl using a handheld electric mixer or a standup mixer beat together the room temperature butter, cream cheese, sugar substitute, and lemon extract until light and fluffy.
- To the butter and cream cheese mixture add the 8 eggs one at a time. Make sure to scrape the bowl several times. Note that due to a large number of eggs the mixture will not fully combine, this is normal once you add the dry ingredients to this wet mixture, and the ingredients will come together perfectly.
- To the wet ingredients slowly add all the dry ingredients on a low mixing setting. Make sure to scrape the bowl a couple of times.
- Once the two mixtures are fully combined stop using the electric mixer and fold in the 1/2 cup of sour cream gently. Make sure the sour cream gets fully incorporated into the batter but be careful to not overmix.
- Fold in the fresh or frozen raspberries.
- Note that the batter will be very thick. This is the normal texture when using coconut flour exclusively in a recipe.
- Add the muffin batter into the prepared muffin tins.
- Bake the muffins for 25-30 minutes. Check for doneness by inserting a toothpick and if it comes out clean with just a tiny amount of crumbs your muffins will be completely baked.
- Store leftovers in the refrigerator for up to 5 days and freeze for up to three weeks.
Notes
You could use frozen raspberries for this recipe. If you choose to use frozen, there is no need to defrost prior to folding them into the muffin batter and baking.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 235Total Fat: 19.9gSaturated Fat: 11.4gCholesterol: 169mgSodium: 170mgCarbohydrates: 2.2gNet Carbohydrates: 1.4gFiber: 0.8gSugar: 0.4gProtein: 6.1g