You will love these quick, easy and delicious keto raspberry muffins so much. They can be ready in less than 30 minutes or let them cool and top them with our delicious cheesecake buttercream.
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
You will just love how easy these keto raspberry muffins are to make. Simple everyday ingredients. Just mix and bake. They are so good, trust me!
Why We Love this Keto Raspberry Muffins recipe
This recipe includes the best keto muffins batter.
Simply use it to create any flavour you prefer.
It is very similar to our
Keto Blueberry Muffins and Peanut Butter Keto Choc Chip Muffins.
You will be creating your own in no time.
You will also love how simple they are to make. Plus, I have given you thermal cooker options. I am now testing recipes with both the Magimix and Thermomix to create the best in keto options too.
The Ingredients of Keto Raspberry Muffins
The ingredients used in the keto muffins are mostly ingredients you will already have in your
keto pantry right now. Almond Meal/flour – these are almond flour muffins. I use blanched almond flour but you can use either blanched almond meal or whole almond meal. Sour Cream – I have used full fat sour cream. This can be substituted with yoghurt or coconut yoghurt for a dairy free keto muffin recipe if required. Keto Creamer – this is totally optional. I use but again you can use what you prefer. Brain and Brawn Keto Creamer Sweetener – I use but any sweetener of choice that is a ratio of 1:1 with sugar. Sukrin:1 Raspberries – I use fresh or frozen raspberries. How many carbs are in raspberries? There are only around 5 grams of net carbs in raspberries. In each muffin I just added 1 whole raspberry because I was frosting them. Keto White Chocolate – I made these keto raspberry muffins with a sugar-free white chocolate as well. I used ChocZero White Chocolate Chips. Sugar Free Raspberry Jam – I use . It is incredibly delicious. (It should be noted that I do add red colour to make it more vibrant. This is purely aesthetic and not integral to a low carb muffin recipe). Natvia Raspberry Chia Jam Step by Step How to Make Keto Raspberry Muffins Add all the ingredients, except the raspberries (and white chocolate if using) to a bowl or food processor. Stir until just combined or pulse until mixed together.
(I used the Magimix to make this batch of keto muffins and I used the Cook Expert Function and pulsed for about 6-8 seconds to combine. As you can see, I used the large food processor bowl to do this).
3. Spoon into a muffin tray. I used the USA Pans Crown Top Muffin Pan.
4. Bake for 20 minutes.
5. If you are going to frost them… heat the Raspberry Jam and simmer until thick and sticky.
6. Place all the keto buttercream ingredients, except the white chocolate and jam, into a mixer or food processor and mix until smooth and creamy.
7. Fold the melted white chocolate through the mixture. Fold the jam through half of the buttercream. Spoon the raspberry butter cream into half of the piping bag and then add the remaining white chocolate buttercream. Pipe the frosting and decorate.
Hot Tips & FAQs How do I store them?
Keep them in an airtight container in the fridge for up to 4 days. Alternatively, freeze them in a ziplock bag.
What is the best keto sweetener to use in keto muffins?
Many of us have our own favourite sweeteners to use in keto baking. Please use one that has a ratio of 1:1 with sugar. This recipe is not suited to liquid sweetener.
Can I swap coconut flour for the almond flour?
No. This recipe has been calculated to use almond flour/meal. Coconut flour has a higher absorbency rate. You could possibly use both almond meal and coconut flour but I have not tested this.
More Keto Sweets to Try Keto Chocolate Cheesecake Creamy Sugar Free Keto Frozen Yogurt Keto Blueberry Muffins Keto Chocolate Brownies The Best Keto Brookies KETO WHITE CHOCOLATE RASPBERRY FROSTING CONVENTIONAL METHOD Preheat oven to 160℃. Line a 12-hole muffin (100ml capacity) pan. Place all the muffin ingredients, except raspberries and white chocolate, into a mixing bowl. Stir until combined. Spoon mix into prepared lined pan. Push raspberries and white choc chips into each muffin. Bake for 20 minutes. Cool on wire tray until cool. WHITE CHOCOLATE RASPBERRY BUTTERCREAM Pour the jam into a small saucepan and bring to a simmer. Simmer until the jam has thickened. Set aside and allow to cool slightly. Place the cream cheese, butter, sweetener, white chocolate and cream into a stand mixer and mix until smooth. Scoop half of the buttercream into a separate bowl. Fold the cooled jam through half of the buttercream. Spoon each half of the buttercream into two separate sides of a piping bag fitted with a large star tip. Pipe onto the cooled muffins. Decorate and serve. THERMAL METHOD Preheat oven to 160℃. Line a 12-hole muffin (100ml capacity) pan. Place all the ingredients, except the raspberries and white chocolate, into the mixer bowl; mix 25 sec/speed 4. Spoon mix into prepared lined pan. Distribute the raspberries between each muffin. Bake for 20 minutes. Cool on wire tray until cool. WHITE CHOCOLATE RASPBERRY BUTTERCREAM Pour the jam into a small saucepan and bring to a simmer. Simmer until the jam has thickened. Set aside and allow to cool slightly. Place the cream cheese, butter, sweetener, white chocolate and cream into the mixer; mix 40 sec/speed 4. Scrape and repeat if needed. Scoop half of the buttercream into a separate bowl. Fold the cooled jam through half of the buttercream. Spoon each half of the buttercream into two separate sides of a piping bag fitted with a large star tip. Pipe onto the cooled muffins. Decorate and serve. STORAGE After cooling at room temperature keep the muffins in an airtight container in the fridge for up to 4 days. Alternatively, free in a ziplock bag in the freezer. INGREDIENTS I use light tasting olive oil but butter or ghee can be used in its place. For the sweetener I use Sukrin:1. It is an erythritol and steviol mix and does not have any aftertaste. Monk Fruit/erythritol blends can be used or other brands such as Natvia and SoNourished. Almond meal or almond flour can be used. For a nut-free keto muffin you can substitute with lupin flour however I have not tested it. I always use room temperature eggs as they give a less eggy taste and perfect baking results every time. EQUIPMENT Serving: 1 serve (1 muffin) | Calories: 343 kcal | Carbohydrates: 6 g | Protein: 8 g | Fat: 33 g | Saturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 95 mg | Sodium: 58 mg | Potassium: 45 mg | Fiber: 3 g | Sugar: 1 g | Vitamin A: 548 IU | Vitamin C: 2 mg | Calcium: 65 mg | Iron: 1 mg | Magnesium: 5 mg | Net Carbs: 3 g