Keto Raspberry Muffins (Almond Flour)

These keto raspberry muffins are packed with juicy raspberries and bright lemon flavor, with a tender crumb made entirely with almond flour.

Fresh or frozen raspberries work beautifully in this recipe, so you can make these low-carb raspberry muffins any time of year. Cream cheese and butter add richness and moisture, while fresh lemon zest and lemon extract complement the tart berries without overpowering them.

At only 2.6 grams of net carbs per muffin, they're a delicious sugar-free, gluten-free option for breakfast, brunch, or an easy keto snack.

Plus, this recipe makes 24 muffins, making it especially convenient when you're baking for a family, preparing ahead for the week, or stocking the freezer.

If you prefer baking without almond flour, be sure to try my keto raspberry coconut flour muffins. That recipe was developed specifically for coconut flour, so there's no need to experiment with flour substitutions.

If you're a fan of raspberries like me, check out our entire collection of keto raspberry recipes, where you are sure to find new favorites? 

I have an entire collection of keto muffin recipes you may want to also check out.

Why You'll Love These Keto Raspberry Muffins

These raspberry muffins are made with 100% almond flour and no coconut flour, giving them a soft, tender texture while keeping them low in carbs and naturally gluten-free.

They're also easy to customize. Use fresh raspberries when they're in season or frozen raspberries straight from the freezer when fresh berries aren't available.

The combination of raspberry and lemon gives these muffins a bright flavor, while cream cheese and butter make the batter rich and moist.

Best of all, one recipe makes 24 muffins, so you'll have plenty for breakfast, snacks, brunch, or meal prep. also great for making at the beginning of the week as part of your keto meal prep.

Ingredients And Tools Needed

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The following is a list of materials and ingredients you'll need to bake your keto lemon raspberry muffins. Note that the full printable recipe card is at the bottom of the page.

• Sifter to sift the almond flour even if it's finely milled
• Mixing bowl
• Electric stand mixer or hand mixer
• Cupcake liners
• Muffin or cupcake tin
• Almond flour
• Granulated sugar substitute
• Unsalted butter softened
• Fresh raspberries or frozen, not thawed
• Full-fat cream cheese, room temperature 
• Large eggs, room temperature 
• Lemon extract
• Fresh lemon zest
• Baking powder
• Salt

How To Make These Keto Muffins

Making this recipe might sound complicated or time-consuming, but it's actually quick and easy!

I do recommend that you measure and then sift your almond flour for this recipe. This will make your keto muffins lighter and fluffier.

I recommend you visit our Keto Baking Tips page for more of my tried and true keto baking advice and favorite tips.

Once you've got your almond flour measured and sifted, preheat your oven and line your muffin tin.

Then, you'll whip up the room-temperature cream cheese, butter, and sugar substitute of your choice in a large bowl. Add your eggs one at a time, ensuring you combine them 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, add your dry ingredients and fold in the raspberries.

Wanting to enhance the raspberry flavor in this recipe, I used lemon extract and lemon zest to brighten the flavor further, making these keto raspberry lemon muffins. 

However, you can use vanilla extract if you prefer a more basic raspberry muffin recipe.

Fill your lined muffin tin with batter and bake for 20 to 25 minutes until an inserted toothpick comes out clean.

How To Store Keto Raspberry Muffins

Because these muffins contain cream cheese and fresh fruit, store the leftovers in an airtight container in the refrigerator for up to five days.

They can also be frozen according to the storage instructions in the recipe card, making this large batch especially convenient for planning ahead.

Why Almond Flour Works So Well in These Muffins

Finely milled almond flour is my preferred flour for these keto raspberry muffins.

For the best texture, measure the almond flour and then sift it before adding it to the batter. This is an important step in this recipe and helps keep the almond flour light before it's incorporated with the other ingredients.

I recommend using finely milled almond flour rather than almond meal since this recipe was specifically developed and tested using finely milled almond flour.

Tips for the Best Almond Flour Raspberry Muffins

Start with room-temperature eggs, cream cheese, and butter. This makes it much easier to blend the ingredients together evenly.

Measure and sift the almond flour before adding it to the batter.

Add the eggs one at a time, mixing well after each addition.

When it's time to add the raspberries, fold them gently into the batter rather than beating them with the electric mixer. This helps prevent the berries from completely breaking apart.

Reserve some of the raspberries for the tops of the muffins before baking. This gives you plenty of visible raspberry flavor in every batch.

If using frozen raspberries, don't thaw them first. Add them directly from the freezer so they don't release unnecessary moisture into the batter.

Fresh or Frozen Raspberries

You can make these almond flour raspberry muffins with either fresh or frozen raspberries.

Fresh berries are wonderful when raspberries are in season, but frozen raspberries make this an easy year-round recipe.

When using frozen raspberries, don't thaw them before adding them to the batter. Fold the frozen berries in gently and proceed with the recipe as directed.

Almond Flour vs. Coconut Flour Raspberry Muffins

Although almond flour and coconut flour are both popular choices for keto baking, they behave very differently and should not be exchanged cup for cup.

That's why I created two separate raspberry muffin recipes.

Choose these keto raspberry muffins with almond flour if you prefer baking with finely milled almond flour.

If you're looking for a coconut flour option, use my keto raspberry coconut flour muffins, which were developed specifically around the absorbency of coconut flour.

Using the recipe designed for your preferred flour will give you much more reliable results than trying to convert one recipe into the other.

Best Sugar Substitutes For This Recipe

When choosing your sweetener, I have several low-carb options that work well with this keto raspberry muffin recipe.

I really like 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. 

Frequently Asked Questions

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I have an entire collection of keto muffin recipes you may want to also check out.

Since this recipe is made with almond flour and it's what you prefer to use, I recommend you visit our keto almond flour recipes for more delicious options.

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We pray these keto cookbooks will help make keto a delicious breeze for you.

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