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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!
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.
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
Ginger Raspberry Muffin
Ingredients
- 1/2 cup coconut flour
- 1/2 cup butter melted
- 1/2 cup erythritol or sugar substitute
- 4 Eggs
- 6 oz raspberries
- 1 inch Fresh ginger peeled & grated
- 1/2 teaspoon ginger powder
- 1/2 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
Nutrition
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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?
Were they frozen or fresh rapberries? Frozen would have made them wet. You could use raspberry chia jam instead too.
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.
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.
Would a half cup of honey work as the sugar substitute? This sounds delightful. I need to buy coconut flour.
Yes it would Anna. Would be very moist too I would imagine. Hope you enjoy it and thanks for popping by!
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!
Sounds yummy! Let me know how it works out. If you are new to coconut flour, try my chocolate and orange brownies too!!
Ok! Good place to start baking with it. Thank you!
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.
Awwwh..thanks! If you need any pointers on cooking with coconut flour drop me a line!