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    Home » Desserts

    Keto Ginger Raspberry Muffins

    Published: Apr 29, 2015 · Updated: Aug 31, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeNut FreeLow CarbVegetarian

    These keto ginger raspberry muffins make a sweet and warm flavour combination. Baked with coconut flour they are deliciously low in carbs and gluten free.  

    The flavour combination of ginger and raspberry is just delicious and something I want to explore further. The fresh ginger works so well with the sweet sharpness of the raspberries. Add into cake form and voila!

    coconut flour ginger raspberry muffins

    Baking with Coconut Flour

    I just love baking cakes with coconut flour. Coconut flour is so good for you being low carb, gluten free, high in fibre, full of beneficial fats and protein. One will keep you going for a while..two even longer! This is due to the high fibre content which is why they need so much liquid and extra eggs compared to wheat flour. It's also why you use less volume of the coconut flour in recipes too compared to the wheat flours.

    ginger raspberry muffins

    Keto Ginger Raspberry Muffins

    Freshly grated ginger is used in addition to powdered ginger in these muffins. The ginger flavour is not too overpowering but you could use just ginger powder if you wanted a milder taste.

    Other Muffin Recipes to Try

    Strawberry Cheesecake Strudel Muffins

    Mini Berry Muffins

    Hazelnut Flour Muffins

    ginger raspberry muffins

    Ginger Raspberry Muffin

    Angela Coleby
    A light low carb muffin with fresh ginger & raspberries
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Course Muffins
    Cuisine American
    Servings 9 Muffins
    Calories 158 kcal

    Ingredients
     
     

    • ½ cup coconut flour
    • ½ cup butter melted
    • ½ cup erythritol or sugar substitute
    • 4 Eggs
    • 6 oz raspberries
    • 1 inch Fresh ginger peeled & grated
    • ½ teaspoon ginger powder
    • ½ teaspoon baking powder

    Instructions
     

    • Preheat the oven to 200C/400F degrees and line a muffin tin with paper cases.
    • Beat the eggs and butter in a bowl. Add the erythritol (or other sugar substitute) and blend well.
    • Add the coconut flour, ginger powder, fresh ginger and baking powder.
    • Gently spoon in the raspberries and slightly crush them as you mix them into the cake batter. It helps give a rippled effect.
    • Spoon the mixture into the muffin tin.
    • Bake for 20-25 minutes until golden and firm.
    • Eat and enjoy!

    Notes

    Makes 9 muffins - 3g Net Carbs each
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Calories: 158kcalCarbohydrates: 7gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 100mgSodium: 132mgPotassium: 78mgFiber: 4gSugar: 1gVitamin A: 427IUVitamin C: 5mgCalcium: 28mgIron: 1mg
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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    Reader Interactions

    Comments

    1. LoopDeeLoop

      February 28, 2020 at 4:50 pm

      Baked these and it was a mixed success. Flavor combo was tasty, texture grainy from coconut flour (no coconut taste) but raspberries made the muffin very soggy. Any suggestions?

      Reply
      • Angela Coleby

        February 28, 2020 at 7:48 pm

        Were they frozen or fresh rapberries? Frozen would have made them wet. You could use raspberry chia jam instead too.

        Reply
    2. Dave

      March 11, 2018 at 9:31 am

      My wife just made these this morning. We're doing a low-carb diet and have explored a number of different baking ideas. These are some of the best "substitute with coconut and almond flour" baked goods we've tasted. The raspberry gives a great tartness, and the ginger somehow does a great job of covering up the mealy texture/taste of the almond and coconut flour. I'm sure you could fool people into thinking they're just normal muffins.

      Reply
      • Angela Coleby

        March 11, 2018 at 11:27 am

        Thanks for your lovely review! I often think that about some of my baking. I've taken cakes into work before and watched the hungry hoards eat them, THEN tell them what they have eaten just for the look of surprise on their faces.

        Reply
    3. Anna

      May 17, 2015 at 4:57 pm

      Would a half cup of honey work as the sugar substitute? This sounds delightful. I need to buy coconut flour.

      Reply
      • Divalicious

        May 18, 2015 at 9:30 am

        Yes it would Anna. Would be very moist too I would imagine. Hope you enjoy it and thanks for popping by!

        Reply
    4. tinywhitecottage

      April 29, 2015 at 9:08 pm

      Sounds great. I finally picked up some coconut flour the other day for the first time and haven't baked anything yet. I have blueberries and although you mentioned loving the combination of ginger and raspberries I think I'll go ahead and make your recipe using the blueberries. I have everything else on hand. Thank you for the idea!

      Reply
      • Divalicious

        April 29, 2015 at 9:10 pm

        Sounds yummy! Let me know how it works out. If you are new to coconut flour, try my chocolate and orange brownies too!!

        Reply
        • tinywhitecottage

          April 29, 2015 at 9:15 pm

          Ok! Good place to start baking with it. Thank you!

          Reply
        • tinywhitecottage

          April 29, 2015 at 9:18 pm

          Oh, and BTW, I love your blog! You have some great choices for folks (like us) looking to eat clean and to cut out gluten! I really must try your cauli and broccoli crusts.

          Reply
          • Divalicious

            April 29, 2015 at 9:20 pm

            Awwwh..thanks! If you need any pointers on cooking with coconut flour drop me a line!

            Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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