Skip to Content

Keto Raspberry Coconut Flour Muffins

These keto raspberry coconut flour muffins are full of raspberry flavor with the perfect balance of tartness and sweetness, it’s an easy keto-friendly muffin recipe. 

Made with coconut flour and fresh (or frozen) raspberries, these muffins these 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 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. 

 

 

 

Keto Raspberry Coconut Flour Muffins

keto coconut flour raspberry muffins on marble counter

keto coconut flour raspberry muffins on a marble counter

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 issue. 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

fittoservegroup app ad
fresh raspberries scattered on a wooden board

fresh raspberries that are scattered on a wooden board

It’s a well-known fact,  that including nutrient-dense foods like raspberries can be beneficial to our bodies.

Healthy 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 even 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 Keto Raspberry Coconut Flour Muffins

keto raspberry coconut flour muffins cooling on a baking rack

keto raspberry coconut flour muffins cooling on a baking rack

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

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.

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.

Can You Use Frozen Raspberries?

keto coconut flour raspberry muffins on marble counter

keto coconut flour raspberry muffins on a marble counter

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 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. 

Tag Us

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 keeps this girl encouraged 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.

Grab Our Books & Recipe APP

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.

Gain access to simple and delicious recipes for breakfast, lunch, dinner, snacks, and even desserts with our FITTOSERVEGROUP APP.

Join Our Jesus And Keto Movement 

Looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.

Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

Be sure to request our FREE Jesus and Keto E-Book (First 7 Days) We hope it blesses you.

keto raspberry coconut flour muffins

Keto Raspberry Coconut Flour Muffins

Yield: 24
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Baking Time: 5 minutes
Total Time: 40 minutes

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

  1. Allow your eggs, cream cheese, and butter to come to room temperature.
  2. Preheat your oven to 350 degrees.
  3. Line two-12-capacity muffin tin with muffin liners and set it aside.
  4. In a medium-sized bowl combine your coconut flour, baking powder, and sea salt. Set it aside.
  5. 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.
  6. 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. 
  7. 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. 
  8. 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.
  9. Fold in the fresh or frozen raspberries.
  10. Note that the batter will be very thick. This is the normal texture when using coconut flour exclusively in a recipe. 
  11. Add the muffin batter into the prepared muffin tins.
  12. 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. 
  13. 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: 1
Amount Per Serving: Calories: 235Total Fat: 19.9gSaturated Fat: 11.4gCholesterol: 169mgSodium: 170mgCarbohydrates: 2.2gNet Carbohydrates: 1.4gFiber: 0.8gSugar: 0.4gProtein: 6.1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe