Keto Raspberry Muffins

You will love these quick, easy and delicious keto raspberry muffins so much. They can be ready in less than 30 minutes or let them cool and top them with our delicious cheesecake buttercream. This is a great recipe that the whole family will love.
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

You will just love how easy these keto raspberry muffins are to make. Simple everyday ingredients. Just mix and bake. They are so good, trust me!

Why We Love this recipe

This recipe includes the best keto muffins batter.

Simply use it to create any flavour you prefer.

It is very similar to our Keto Blueberry Muffins and Peanut Butter Keto Choc Chip Muffins.

You will be creating your own healthy muffins in no time.

You will also love how simple they are to make. Plus, I have given you thermal cooker options. I am now testing recipes with both the Magimix and Thermomix to create the best in keto options too.

The Ingredients

Keto Raspberry Muffins ingredients in small bowls

The ingredients used in the keto muffins are mostly ingredients you will already have in your keto pantry right now.

Almond Meal/flour – these are almond flour muffins. I use blanched almond flour but you can use either blanched almond meal or whole almond meal.

Sour Cream – I have used full fat sour cream. This can be substituted with yoghurt or coconut yoghurt for a dairy free keto muffin recipe if required.

Keto Creamer – this is totally optional. I use Brain and Brawn Keto Creamer but again you can use what you prefer.

Sweetener – I use Sukrin:1 but any sweetener of choice that is a ratio of 1:1 with sugar.

Raspberries – I use fresh or frozen raspberries. How many carbs in raspberries? There are only around 5 grams of net carbs in raspberries. In each muffin I just added 1 whole raspberry because I was frosting them.

Keto White Chocolate – I made these keto raspberry muffins with a sugar-free white chocolate as well. I used ChocZero White Chocolate Chips.

Sugar Free Raspberry Jam – I use Natvia Raspberry Chia Jam. It is incredibly delicious. (It should be noted that I do add red colour to make it more vibrant. This is purely aesthetic and not integral to a low carb muffin recipe).

Step by Step How to Make It

  1. Add all the ingredients, except the raspberries (and white chocolate if using) to a bowl or food processor.
  2. Stir until just combined or pulse until mixed together.

(I used the Magimix to make this batch of keto muffins and I used the Cook Expert Function and pulsed for about 6-8 seconds to combine. As you can see, I used the large food processor bowl to do this).

3. Spoon into a muffin tray. I used the USA Pans Crown Top Muffin Pan.

4. Bake for 20 minutes.

5. If you are going to frost them… heat the Raspberry Jam and simmer until thick and sticky.

6. Place all the keto buttercream ingredients, except the white chocolate and jam, into a mixer or food processor and mix until smooth and creamy.

7. Fold the melted white chocolate through the mixture. Fold the jam through half of the buttercream. Spoon the raspberry butter cream into half of the piping bag and then add the remaining white chocolate buttercream. Pipe the frosting and decorate.

Muffins and berries on a table and cake stand.

Hot Tips & FAQs

How do I store them?

Keep them in an airtight container in the fridge for up to 4 days. Alternatively, freeze them in a ziplock bag.

What is the best keto sweetener to use in keto muffins?

Many of us have our own favourite sweeteners to use in keto baking. Please use one that has a ratio of 1:1 with sugar. This recipe is not suited to liquid sweetener.

Can I swap coconut flour for the almond flour?

No. This recipe has been calculated to use almond flour/meal. Coconut flour has a higher absorbency rate. You could possibly use both almond meal and coconut flour, but I have not tested this.

More Keto Sweets to Try

If you love these healthy raspberry muffins almost nearly as much as I do, you might love these recipes too. Or just you can browse through all our other keto sweets recipes and find some new favourites.

  1. Keto Chocolate Cheesecake
  2. Creamy Sugar Free Keto Frozen Yogurt
  3. Keto Blueberry Muffins
  4. Keto Chocolate Brownies
  5. The Best Keto Brookies
  6. Almond Flour Cookies | 3-Ingredient (Keto, Vegan, Sugar Free)
Keto raspberry muffins on a wire rack.

Love these healthy keto raspberry muffins? If you do love it, please rate the recipe ⭐️⭐️⭐️⭐️⭐️ and leave a review to help others know that this is a great recipe.

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Keto Meal Plans & Support
Keto Raspberry muffins with berries scattered around them.

Keto Raspberry Muffins

Quick, easy and delicious keto raspberry muffins so much. Ready in <30 minutes or let them cool to frost with cheesecake buttercream.
5 from 3 votes
Prep Time: 8 mins
Cook Time: 20 mins
Total Time: 28 mins
Course: Dessert Snack, Snack
Cuisine: American
Diet: Gluten Free
Recipe Category: Low Carb
Calories: 343kcal
Author: Megan Ellam
GO TO COLLECTIONS
Servings: 12 muffins
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Equipment

  • I use a USA Crown Top Muffin Pan

Ingredients

KETO WHITE CHOCOLATE RASPBERRY FROSTING

Instructions

CONVENTIONAL METHOD

  • Preheat oven to 160℃. Line a 12-hole muffin (100ml capacity) pan.
  • Place all the muffin ingredients, except raspberries and white chocolate, into a mixing bowl. Stir until combined.
  • Spoon mix into prepared lined pan. Push raspberries and white choc chips into each muffin.
  • Bake for 20 minutes. Cool on wire tray until cool.

WHITE CHOCOLATE RASPBERRY BUTTERCREAM

  • Pour the jam into a small saucepan and bring to a simmer. Simmer until the jam has thickened. Set aside and allow to cool slightly.
  • Place the cream cheese, butter, sweetener, white chocolate and cream into a stand mixer and mix until smooth. Scoop half of the buttercream into a separate bowl.
  • Fold the cooled jam through half of the buttercream. Spoon each half of the buttercream into two separate sides of a piping bag fitted with a large star tip. Pipe onto the cooled muffins. Decorate and serve.

THERMAL METHOD

  • Preheat oven to 160℃. Line a 12-hole muffin (100ml capacity) pan.
  • Place all the ingredients, except the raspberries and white chocolate, into the mixer bowl; mix 25 sec/speed 4.
  • Spoon mix into prepared lined pan. Distribute the raspberries between each muffin.
  • Bake for 20 minutes. Cool on wire tray until cool.

WHITE CHOCOLATE RASPBERRY BUTTERCREAM

  • Pour the jam into a small saucepan and bring to a simmer. Simmer until the jam has thickened. Set aside and allow to cool slightly.
  • Place the cream cheese, butter, sweetener, white chocolate and cream into the mixer; mix 40 sec/speed 4. Scrape and repeat if needed. Scoop half of the buttercream into a separate bowl.
  • Fold the cooled jam through half of the buttercream. Spoon each half of the buttercream into two separate sides of a piping bag fitted with a large star tip. Pipe onto the cooled muffins. Decorate and serve.

Notes

STORAGE
After cooling at room temperature keep the muffins in an airtight container in the fridge for up to 4 days. Alternatively, free in a ziplock bag in the freezer.
INGREDIENTS
I use light tasting olive oil but butter or ghee can be used in its place.
For the sweetener I use Sukrin:1. It is an erythritol and steviol mix and does not have any aftertaste. Monk Fruit/erythritol blends can be used or other brands such as Natvia and SoNourished.
Almond meal or almond flour can be used. For a nut-free keto muffin you can substitute with lupin flour however I have not tested it.
I always use room temperature eggs as they give a less eggy taste and perfect baking results every time.
Keto Creamer is often a blend of grass-fed butter and coconut oil, or MCT and collagen. You can leave it out completely or I would recommend adding the same quantity in powdered collagen. It makes the muffins lighter when baked.
EQUIPMENT
 
 
 

Nutrition

Serving: 1serve (1 muffin) | Calories: 343kcal | Carbohydrates: 6g | Protein: 8g | Fat: 33g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 58mg | Potassium: 45mg | Fiber: 3g | Sugar: 1g | Vitamin A: 548IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg | Magnesium: 5mg | Net Carbs: 3g
Tried this recipe?Mention @meganellam or tag #madcreations!

Megan Ellam is an Australian keto recipes blogger living in Thornton, NSW. She is the author of amazing keto cookbooks such as Slow Cook KetoKeto LocoThe Healthy Family Keto Cookbook and Every Day Keto.

Megan has been following a ketogenic diet since being diagnosed with insulin resistance in early 2017. After a long cooking career Megan simply swapped her “foodie focus” to easy keto recipes. Her keto Australian recipes all include both metric and US customary measures so that everyone can enjoy them.

Megan also makes all the recipes suitable for conventional cooks, Thermomix recipes and thermal cookers e.g. Magimix recipes.

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    4 Comments

  • Lynda says:

    5 stars
    I had fun making these today with my 3 year old grandson. He loves to help me cook and of course eat the muffins. They definitely got the tick of approval.
    These are so quick and easy to make and they are delicious to eat .
    I love raspberries and I will be making these muffins quite often I feel .
    Thanks again for another winner of a recipe 😍😍.

  • Katy Webb says:

    5 stars
    This is a great recipe, super easy & fast.
    I didn’t ice mine, they were delicious as they were. Best muffins I’ve had for ages.

  • Sue says:

    What can you use as a replacement for Keto Creamer?

    • Megan Mad Creations Hub says:

      Collagen can be used. If you read through the blog post you will find more information.

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