Raspberry Keto Muffins
You will just love how easy these raspberry keto muffins are to make. Simple everyday ingredients. Just mix and bake, everyone will love them.
These fresh raspberry muffins are not just for anyone who is following a low carb diet. They taste so good and your friends and family will love them!
I frosted mine with a (sugar free) raspberry buttercream. I couldn’t help myself. You can of course serve them without.
Why We Love this recipe
Versatile – the muffin batter is perfect in all kinds of keto muffin recipes. Leave out the raspberries, use sugar free choc chips for keto chocolate chip muffins or double chocolate zucchini muffins. Make Keto Blueberry Muffins and Almond Flour Banana Bread Muffins.
Low carb keto friendly ingredients – these low carb muffins are perfect if you are following a keto diet.
Simple to make – mix these almond flour raspberry muffins in a bowl or stand mixer. I have also included how to make them with your Thermomix.
Lunch box perfect! Make raspberry mini muffins for the little kids or big ones for the big kids.
The Ingredients
Scroll to the recipe card for the full list of ingredients to make this delicious low carb raspberry muffins recipe.
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.
Keto Creamer – this is totally optional. I use Brain and Brawn Keto Creamer.
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 sugar-free white chocolate as well. I used ChocZero White Chocolate Chips.
Step by Step How to Make It
Step 1. Add all the ingredients, except the raspberries (and white chocolate if using) to a bowl or food processor.
Step 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).
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Step 3. Spoon into a muffin tray. I used the USA Pans Crown Top Muffin Pan.
Step 4. Bake for 20 minutes.
Step 5. If you are going to frost them… heat the Raspberry Jam and simmer until thick and sticky.
Step 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.
Step 7. Fold the melted white chocolate through the mixture. Fold the jam through half of the buttercream. Spoon the raspberry buttercream into half of the piping bag and then add the remaining white chocolate buttercream. Pipe the frosting and decorate.
Hot Tips & FAQs
Keep them in an airtight container in the fridge for up to 4 days. Alternatively, freeze them in a ziplock bag.
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.
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 delicious low carb 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.
- Keto Chocolate Cheesecake
- Creamy Sugar Free Keto Frozen Yogurt
- Keto Blueberry Muffins
- Keto Chocolate Brownies
- The Best Keto Brookies
- Almond Flour Cookies
Love these healthy raspberry keto 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 Raspberry Muffins
Equipment
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Ingredients
- 50 g (1.75 oz) butter or light tasting oil
- 50 g (¼ cups) sweetener
- 240 g (2 cups) almond meal or almond flour (2 cups)
- 4 (4) large eggs room temperature
- 65 g (2 oz) sour cream or yoghurt of choice
- 2 tablespoons (2 tablespoons) collagen
- 1 teaspoon (1 teaspoon) vanilla extract
- 2 teaspoons (2 teaspoons) gluten free baking powder
- 90 g (3 oz) raspberries
- 1/4 cup (0.25 cup) keto white choc chips
KETO WHITE CHOCOLATE RASPBERRY FROSTING
- 1/4 cup sugar free raspberry jam
- 250 g (1 cups) cream cheese
- 140 g (5 oz) unsalted butter
- 85 g (3 oz) powdered sweetener
- 60 g (2 oz) keto white chocolate melted
- 30 g (1 oz) thickened cream or heavy cream
Instructions
CONVENTIONAL METHOD
- Preheat oven to 160℃ fan/180°C static/350°F. Line a 12-hole muffin (100ml capacity) pan.
- Place all muffin ingredients, except raspberries and white chocolate, into a 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 jam into a small saucepan and bring to a simmer. Simmer until it has thickened. Set aside and allow to cool slightly.
- Place cream cheese, butter, sweetener, white chocolate and cream into a stand mixer and mix until smooth. Scoop half the buttercream into a separate bowl.
- Fold 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 cooled muffins. Decorate and serve.
THERMAL METHOD
- Preheat oven to 160℃ fan/180°C static/350°F. Line a 12-hole muffin (100ml capacity) pan.
- Place all the ingredients, except raspberries and white chocolate, into mixer; mix 25 sec/speed 4.
- Spoon mixture into muffin tray. Distribute the raspberries and white chocolate between each muffin.
- Bake for 20 minutes. Cool on wire tray until cool.
WHITE CHOCOLATE RASPBERRY BUTTERCREAM
- Pour jam into a small saucepan and bring to a simmer. Simmer until it has thickened. Set aside and allow to cool slightly.
- Place cream cheese, butter, sweetener, white chocolate, and cream into mixer; mix 40 sec/speed 4. Scrape and repeat if needed. Scoop half of the buttercream into a separate bowl.
- Fold cooled jam through half the buttercream. Spoon each half of the buttercream onto each side of a piping bag fitted with a large star tip. Pipe onto the cooled muffins. Decorate and serve.
Notes
Your Own Notes
Nutrition
Megan Ellam is an Australian keto recipes blogger living in Thornton, NSW. She is the author of amazing keto cookbooks such as Slow Cook Keto, Keto Loco, The 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.
22 responses to “Raspberry Keto Muffins”
Would it be ok to just leave the white chocolate out please?
It sure would
Hi…this may sound like a dumb question, but are these more like a cupcake or a muffin? In America, muffins are usually not frosted, a breakfast food and often a denser batter whereas cupcakes here are moist and fluffy & usually frosted. Either way, these sound delicious, I’m just wondering before I make them so I can get the appropriate ingredients. Thank you!
I guess it is open to interpretation. A cupcake should be light and fluffy and a muffin a little more dense. Muffins usually aren’t frosted but hey I couldn’t help myself.
these muffins are spot on! so tasty and delicious!Yay!
These are so yummy! You won’t miss carbs, I promise!You sure won’t
Gorgeous muffins. They look so light and delicious! My hubs is on keto. He will flip when I make him these muffins for dessert.I am so happy you enjoyed them Natalie.
These raspberry muffins are amazing! You couldn’t even tell they were super healthy!The perfect muffin Kayla haha
These muffins are so soft fluffy and delicious!So happy you enjoyed them Addie
These muffins were so easy to make! I have bags and bags of frozen raspberries in my freezer, so I will be making more of these healthy muffins!So great to hear Jeri
I love white chocolate and raspberries and this muffin recipe totally hit the spot. Super moist and loved that they are keto. Great recipe.Yay!
What can you use as a replacement for Keto Creamer?
Collagen can be used. If you read through the blog post you will find more information.
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.
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 😍😍.
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