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prep time
10 min
cook time
25 min
ready time
35 min
Keto Raspberry Muffins
Breakfast is one of my favorite meals of the day and what makes it even better are these delicious and slightly tart raspberry muffins! Based on the popular blueberry muffin recipe from Carb Manager.
Net Carbs
4 g
Fiber
4.4 g
Total Carbs
15.7 g
Protein
9.1 g
Fats
24.8 g
284 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond Flour
3 cup
The Ultimate Icing Sugar Replacement by Swerve
½ cup
Baking Powder
1-½ teaspoon
Coarse Kosher Salt by Morton
¼ tsp
Raw Egg
3 large
Vanilla Extract
1 teaspoon
Raspberries
1 cup
Creamy Cashew Unsweetened Vanilla Milk by Silk
⅓ cup
Butter
⅓ cup
Recipe Steps
steps 5
35 min
Step 1
Preheat an oven to 350 F. Combine all the dry ingredients together in a medium mixing bowl.Step 2
Dice the cold butter and add into the dry mixture. Crumble the butter and the dry mixture together until the butter is into pea sized pieces. Alternatively, you can use a pastry cutter.Step 3
Add three eggs, vanilla and cashew milk. Mix until combined.Step 4
Add the raspberries and gently fold them in.Step 5
Divide them into lined cupcake tins into 10 portions and bake for 20-25 minutes until the tops are nicely golden brown.
Comments
SpectacularRadish601892 2 years ago
Made them without sugar and added gee. Came out great. Added fresh blue and raspberry
Tam 2 years ago
We’ve made these twice now and they’re awesome. We use almond milk instead. The measurements seem to be fine. We make sure to just scoop (not pack) and level the dry ingredients.
Nikki9doors93 2 years ago
Do these needed to be stored in the fridge?
Carin 3 years ago
I agree with the lady below. 3 cups of flour is to much for the amount of eggs and milk. Are you sure the measurements are correct.
Laura 3 years ago
I love these muffins! I have added a little bit of lemon extract for raspberry lemon muffins and they are amazing!!!
ukmeow 3 years ago
These are amazing. I added 1/4 cup almond flakes, which hasn't made too great a difference. Also used almond milk instead of cashew milk as that's what I have. I will either leave almonds out next time or increase amount.
Chefkimberly 4 years ago
this was an epic fail. it never got wet it just looked like sand. even after doubling liquids.
MarvellousAvocado761134 3 years ago
Yes me too. The quantity of flour needs to be reduced - SIGNIFICANTLY!
Kdasi81 5 years ago
Can I substitute Splenda for Swerve and if so what would be the measurement?
Sarah 5 years ago
Splenda is not Keto as it raises your blood sugar levels. I prefer Monkfuit instead of swerve.
Lauralee 5 years ago
This was amazing! My whole family loved it. I had to use coconut milk, because I don’t use almond milk, but the measurements were all right on.
danielcotton23d2f2 5 years ago
If i use monk fruit...how much would i need?
FabulousRadish134434 2 years ago
Same amount 1/2 cup
michellecalma 5 years ago
The blueberry version of this recipe is honestly better but this is a good alternative.
Jgentile 6 years ago
This recepie is so wrong! There is no way 1/3 cup of milk and 3 eggs is enough liquid for 3 cups of almond flour! I think it should be 1 cup....I’m starting to distrust a lot of recepies and nutritional facts on this app
recipewriter 5 years ago
Using an ice cream scoop to divide muffins allows for a smooth top!
Eileen 5 years ago
I made the blueberry version. Im going to add more almond milk next time —maybe double it. My muffins turned out with lumpy tops; not smooth like the picture. Taste great though.
recipewriter 5 years ago
This recipe is very similar to the blueberry muffin recipe on this site, with similar liquid and egg ratios to almond flour which turns out very well. I hope you give it a try!
Pamela 6 years ago
Please add nutrition