These tasty keto raspberry muffins are baked with coconut flour and unsweetened shredded coconut for a delicious flavor combination. With only 2 grams of net carbs per muffin they are a great low carb and gluten-free sweet treat.
Enjoy these raspberry coconut muffins for snacks, breakfast or a sweet treat. They make a great muffin on the go too.
These raspberry coconut flour muffins have a great texture as well as flavor. They rose well too but I might have just had a great baking day with the oven deciding to like me.
This post may contain affiliate links. Please read my disclosure policy for more information.
Use the table of contents below to jump to any section of this blog post. You can also use the jump to recipe link above to get right to the recipe card.
Jump to:
Carbs in raspberries
Raspberries are relatively low in carbohydrates compared to many other fruits. One cup of raspberries (about 123 grams) contains roughly 15 grams of carbohydrates. Of these 15 grams, approximately 8 grams are dietary fiber, leaving 7 grams net carbs.
Raspberries are generally considered a good option for those looking to manage their carbohydrate intake, especially compared to higher-sugar fruits like bananas or grapes.
Ingredients
This easy coconut flour keto muffin recipe has just a few simple ingredients.
- Coconut flour - we use finely ground coconut flour.
- Unsalted Butter - this could be substituted with coconut oil for a dairy free muffin.
- Keto Sweetener - we use allulose for this recipe but any other sugar-free sweetener such as monk fruit sweetener or Swerve can be used.
- Coconut - unsweetened shredded coconut.
- Raspberries - fresh raspberries work best in this recipe, but you can also use frozen raspberries. If using frozen, thaw them first and pat them dry to remove excess moisture.
- Eggs - room temperature
- Almond milk - coconut milk can be substituted
How to make keto raspberry muffins
Mix the muffin batter.
Pour into muffin liners.
Press raspberries into the batter.
Bake until firm.
Storage
Allow the low-carb muffins to cool completely at room temperature before storing them. If you plan to consume the muffins within a few days, store them in the refrigerator. They can typically last for up to 5-7 days when refrigerated.
Freezing
For longer-term storage, you can freeze the muffins. Wrap each muffin individually in plastic wrap or aluminum foil to prevent freezer burn. Then, place the wrapped muffins in a freezer-safe bag or container. Properly stored, they can last in the freezer for up to 2-3 months.
Raspberry coconut muffin recipe tips
When combining the wet and dry ingredients, mix the batter gently until just combined. Overmixing can lead to dense and tough muffins.
Sprinkle shredded coconut or sliced almonds on top of the muffins before baking for added texture and flavor.
Swapping coconut flour for almond flour
If you are not a fan of coconut flour and prefer almond flour, use our popular keto strawberry muffin recipe and just swap the strawberries with raspberries.
More coconut flour muffins
Coconut flour is one of my favorite low carb flours to bake with and there are many recipes on the site. Here are just a few of them:
Keto Raspberry Muffins
Need Metric Measurements?
Use the button options below to toggle between US cups and Metric grams!
Ingredients
Dry ingredients
- ¼ cup coconut flour
- 2 tablespoons unsweetened shredded coconut
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup allulose or other low carb sugar substitute
Wet ingredients
- 3 tablespoon melted butter
- 2 tablespoons almond milk
- 3 large eggs, beaten
- ½ teaspoon vanilla extract
Raspberries
- 18 raspberries
Instructions
- Preheat the oven to 180C/350F degrees and line a muffin pan with 6 muffin cases.
- In a large mixing bowl, add the dry ingredients and mix thoroughly.
- In another mixing bowl add the wet ingredients and whisk to combine.
- Add the wet mixture to the dry mixture and whisk to combine.
- Pour the muffin batter mixture into the muffin cases.
- Place the raspberries into the muffin mixture.
- Bake for 20 to 25 minutes until the muffins are firm.
- Remove from the oven and cool in the tin for a couple of minutes before removing the muffins and placing on a cooling rack.
- Serve and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
