BEST Keto Muffins! Low Carb Raspberry Muffin Idea
Tasty keto muffins you CAN NOT stop eating! These low carb raspberry
muffins are easy to make and super tasty. Simple keto recipe for the BEST
low carb raspberry muffins. Yummy almond flour keto muffin recipe that
is great for a grab and go breakfast for those hectic mornings. Ketogenic
diet muffins that are a heavenly moist and delicious raspberry muffin with
a few keto friendly ingredients. This is a quick and easy go to gluten free and
sugar free keto muffin recipe when you want a savory & sweet treat. Learn how
to make these yummy keto muffins with step by step instructions. Great muffin
for breakfast, dessert, snack, treat, or party! Perfect for family, friends and even
kids love these. Check out this simple keto recipe for the BEST low carb muffins.
Don’t Forget Your Baking Supplies For All Your Keto Treats – Check Out These Items Handpicked By ME for YOU!
Non Stick Muffin Tin
Swerve Keto Sweetner
Organic Almond Flour
Organic Coconut Flour
Stainless Steel Measuring Cups & Spoons
and if you don’t have time to bake and want a quick on the go snack- check these out:
Keto Cookies, Low Carb Snacks: Crispy Chocolate Chip Cookies
Low Carb, Keto, and Sugar Free Cookie
Lemon Coconut Cookies – Low Carb, Keto, Paleo
🧁Also check out these keto muffin recipes 🧁
Keto Blackberry Muffins
Keto Strawberry Muffins
Keto Banana Muffins
Keto Chocolate Chip Muffins
Keto Chocolate Muffins
How To Make Keto Raspberry Muffins
To start making these low carb raspberry muffins:
Preheat your oven to 350 degrees
Mix to combine the ingredients together well.
Add the dry ingredients to the wet ingredients, and stir until just combined.
Fold in the chopped raspberries well.
Fill 12 cupcake liners ¾ of the way full in a muffin tin.
Bake the muffins for 20-25 minutes until lightly browned and cooked all of the way through.
Store in an airtight container in the fridge with a paper towel over them to absorb
any extra moisture.
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Keto Raspberry Muffins
- 2 c Almond flour
- 2 tbsp Coconut flour
- ½ c. Erythritol
- 2 tsp Baking powder
- 2 tbsp Melted unsalted butter
- 1 tsp Vanilla
- 5 Eggs beaten
- 3 tbsp Unsweetened vanilla almond milk
- ½ c. Chopped raspberries
- Preheat the oven to 350 degrees
- In a mixing bowl, combine the almond flour, coconut flour, erythritol and baking powder. Mix to combine the ingredients together well.
- In a separate mixing bowl, combine the eggs, unsalted butter, vanilla extract and unsweetened almond milk. Beat on high for 2 minutes.
- Add the dry ingredients to the wet ingredients, and stir until just combined.
- Fold in the chopped raspberries well.
- Fill 12 cupcake liners ¾ of the way full in a muffin tin.
- Bake the muffins for 20-25 minutes until lightly browned and cooked all of the way through.
- Store in an airtight container in the fridge with a paper towel over them to absorb any extra moisture.
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Since everyone uses different ingredients – I recommend using this tool to track and get accurate net carbs – Sign Up Now For Free!
How about these easy and simple homemade keto muffins? You won’t be disappointed with this low carb raspberry muffin recipe. These sugar free and gluten free muffins are easy & quick to prepare and make a great warm delicious breakfast treat. I love these low carb – keto muffins that are gluten free, sugar free and super yummy and you can use organic ingredients. They are not vegan or diary free as they do have egg and butter. You can substitute the raspberries for strawberry, banana, or even blueberry – so you could have a variety of different kinds of muffins. If you want more keto muffin ideas and inspiration you can find some great ideas on Youtube with video tutorials or you can find so many other recipes and pictures on Pinterest like: keto muffins – strawberry, lemon, cinnamon, flaxseed, zucchini, apple along with stevia recipes, 1 minute in a mug keto recipes, protein powder ideas and more. Enjoy these muffins and have a great day!