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Keto Raspberry Muffins (Almond Flour)

These keto raspberry muffins are full of raspberry tartness with the perfect amount of sweetness. Made with almond flour and fresh (or frozen) raspberries, these muffins are a sweet and fruity breakfast option that’s keto-friendly and delicious.

Don’t limit them to breakfast though, these easy low-carb raspberry muffins are a great option any time of the day when you’re craving something sweet.

They’re so good your non-keto friends and family won’t even notice when you bring them to the next gathering.

 If you’re a fan of raspberries like me, then you may love my Keto Raspberry Scones.

In fact, why not 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.

Keto Raspberry Muffins

Keto Raspberry Cream Cheese Muffins
Keto Raspberry Cream Cheese Muffins

Keto raspberry recipes like these muffins allow you to enjoy fruit while on a low-carb diet.

This keto-friendly raspberry lemon muffin recipe can be made with either fresh or frozen raspberries, which makes them not only delicious but your new year-round staple. 

Raspberries being packed with vitamins makes these low-carb raspberry muffins a great choice for an after-school snack for your little ones.

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When eaten in moderation, raspberries can be part of your keto diet without any issues. Raspberries can not only be in low 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 almond flour raspberry muffins are one of my favorites to make as a quick snack or for a last-minute brunch with the family.

But really, these keto muffins are great at any time of day. This recipe is also great for making at the beginning of the week as part of your keto 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

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low carb raspberry muffins in a muffin tin cooling
Low-carb raspberry cream cheese muffins cooling in a muffin tin

When it comes to my nutritional needs, I like to get the most of the vitamins and minerals my body needs through my foods and supplement where needed.

And if I can get that nutrition at the start of my day with, say, a keto raspberry breakfast muffin, well, even better.

Healthy low-carb raspberry muffins the entire family will embrace are my way to ensure we are all getting our vitamins naturally. 

Thankfully, raspberries are full of vitamins and antioxidants, which is why I always love looking for creative ways to include them in my ketogenic diet. Raspberries are high in vitamin C; 1 cup contains over half the recommended daily intake!

They are also high in fiber and low in calories and in sugar.  Some studies have even shown that raspberries may lower blood sugar and improve insulin resistance.

They also have anti-inflammatory properties, which can help with some aches and pains.  That’s a whole lot of good in a small package, a sweet and tart package! 

How To Make Keto Raspberry Muffins

almond flour raspberry keto muffins
almond flour raspberry keto muffins

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 cream cheese muffins might sound complicated or time-consuming, but it’s actually quick and easy! These low-carb muffins are made with finely milled almond flour.

I pretty much always recommend when using almond flour to measure and then sift your almond flour. 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 in 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 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 muffin. 

However, you can opt to 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.

What You’ll Need

keto raspberry muffins ready to bake
keto raspberry muffins ready to bake

The following is a list of materials and ingredients you’ll need to bake your keto raspberry muffins:

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I sure hope you will give this raspberry keto muffin recipe a try. Once you do, 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 almond flour and it’s what you prefer to use, I recommend you visit our keto almond flour recipes for more delicious options.

Grab Our Books!

In case you don’t know, we have two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.

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

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.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

When we followed the Holy Spirit’s prompting, we got on the path to real transformation. 

Having known 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.

Fittoservegroup Keto App

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Looking for a fast way to access our keto recipes? We got you covered. There’s an app for that. Yup, there’s a Fit To Serve Group App and it’s going to make your keto diet a delicious breeze!

Access hundreds of recipes that are all sugar-free, gluten-free, and keto-friendly.

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Get the Fit to Serve Group App for easy-to-follow keto recipes made with easy-to-source ingredients. 

The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!

Learn more by visiting our Fit To Serve Group App Page.

almond flour raspberry keto muffins

Keto Raspberry Muffins

Yield: 24
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

These keto raspberry muffins are full of raspberry tartness with the perfect amount of sweetness. Made with almond flour and fresh (or frozen) raspberries, these muffins are a sweet and fruity breakfast option that’s keto-friendly and delicious.



  1. Preheat the oven to 350 degrees and line 2 muffin pans with cupcake liners.
  2. Measure and sift the almond flour and set it aside.
  3. In a large bowl, using an electric mixer combine the cream cheese, butter, and beat on high until light and fluffy.
  4. Add the sugar substitute and continue to mix well.
  5. Add in the eggs one at a time, mixing well between each addition.
  6. Next, stir in the sifted almond flour, salt, and baking powder and mix until well combined.
  7. Next, add the lemon extract and lemon zest and mix.
  8. Lastly, fold in 1 1/2 cups of the raspberries until fully incorporated.
  9. Pour cake batter into two cupcake-lined muffin pans.
  10. Sprinkle a few raspberries on the surface of each muffin.
  11. Bake for 20-25 minutes or until an inserted toothpick comes out clean.
  12. Muffins can be stored for up to 5 days in the refrigerator or frozen for up to 3 weeks.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 205Total Fat: 17.8gSaturated Fat: 8.4gCholesterol: 75mgSodium: 76mgCarbohydrates: 4.6gNet Carbohydrates: 2.6gFiber: 2gSugar: 1.6gProtein: 5.5g

Did you make this recipe?

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Tuesday 25th of July 2023

Can strawberries substitute for raspberries?

Hilda Solares

Wednesday 26th of July 2023

Hi Susan, Sure chopped strawberries would work well in place of the raspberries.Enjoy!


Monday 14th of November 2022

Do you think you could add KETO chocolate chips to recipe? I love raspberries and chocolate.

Hilda Solares

Friday 18th of November 2022

Hi Donna, You sure can. Enjoy!


Monday 4th of October 2021

Hello…. excited to try this, however given the large number of eggs would be great if you could confirm whether you used large or medium sized eggs. Appreciate the help, thank you.


Saturday 9th of October 2021

@Hilda Solares, Thank you for the clarification. Made these and we love them! They are husband approved. He has been looking forward to them these past few days 😊 Appreciate the recipe - thank you. I did reduce the sweetener (by half) and added a glaze to balance it out. Wonderful.

Hilda Solares

Tuesday 5th of October 2021

Hi Angie, I always use large eggs in my recipes. This makes 24 muffins but you can feel free to half the recipe. Enjoy!

Laura Pierson

Tuesday 14th of September 2021

I made these for work. The flavor was great, good crumb, and everyone loved them. I was a bit disappointed in the appearance though. After inserting the toothpick to check for doneness, it came out clean, but the muffins were still a little pale and they deflated while they cooled. The only change I made to the recipe is that I added the juice from the zested lemon to the batter. Any tips to make a more appealing outcome?

Hilda Solares

Wednesday 15th of September 2021

Laura, the use of lemon juice could have been the problem. It also sounds like the muffins needed a little more time in the oven and it's why it collapsed some after removing them from the heat.


Friday 13th of August 2021

Can this recipe be cut in half (12 muffins)?

Hilda Solares

Friday 13th of August 2021

Hi Gaby, Yes this recipe can be easily halved. Enjoy!

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