Keto Lemon Raspberry Muffins Recipe

I perfected Keto Lemon Raspberry Muffins that keep bright lemon and whole raspberries front and center while staying low carb, and I’m sharing the exact ingredient balance that makes them so reliable.

Sunday muffins were my mom’s thing so I wanted to keep that tradition after going keto. I fell for the bright tartness paired with raspberries and used blanched almond flour to keep the texture tender.

They are not sickly sweet and somehow feel like a treat that wont wreck your plan, which is why I call them Almond Flour Raspberry Muffins in my notes. If you’re hunting for a Breakfast Low Carb pick that doubles as dessert, these might surprise you, you get a light crumb and juicy pockets of raspberry, trust me you will want seconds

Ingredients

Keto Lemon Raspberry Muffins are bright, buttery little bites that taste like summer but keep carbs low.

Almond and coconut flours give a tender crumb and a subtle nutty note, while eggs and full fat yogurt keep them moist and rich.

Erythritol or monk fruit adds sweetness without sugar so it wont spike your blood sugar.

Lemon zest and juice cut through with a fresh tartness, and raspberries give juicy pops and color.

Use melted butter for classic flavor or coconut oil for a faint tropical hint.

Theyre great with coffee or as a snack.

• Almond flour: low carb, high in healthy fats and vitamin E, makes crumbly texture.
• Coconut flour: very absorbent, adds fiber and mild coconut taste, use sparingly.
• Erythritol or monk fruit: zero sugar calories, sweetens without raising blood glucose.
• Eggs: provide structure, protein and moisture, help muffins rise and bind.
• Butter or coconut oil: adds richness and tender crumb, choice changes flavor slightly.
• Sour cream or Greek yogurt: keeps muffins moist, adds tang and extra protein.
• Lemon zest and juice: brighten with tartness, adds fresh citrus aroma and flavor.
• Raspberries: natural sweetness, fiber and antioxidants plus juicy bursts in every bite.

Ingredient Quantities

• 2 cups blanched almond flour
• 1/4 cup coconut flour
• 1/2 cup granulated erythritol or keto sweetener (like Swerve or monk fruit)
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 4 large eggs (room temperature)
• 1/2 cup melted unsalted butter or coconut oil
• 1/2 cup full fat sour cream or plain full fat Greek yogurt
• 2 tbsp fresh lemon juice (about 1 lemon)
• 2 tbsp lemon zest (zest of about 2 lemons)
• 1 tsp vanilla extact
• 1 cup fresh or frozen raspberries

How to Make this

1. Preheat oven to 350F and line a 12-cup muffin tin with paper liners or grease the cups well so the muffins dont stick.

2. In a large bowl whisk together 2 cups blanched almond flour, 1/4 cup coconut flour, 1/2 cup granulated erythritol (or your keto sweetener), 2 tsp baking powder and 1/4 tsp fine sea salt until there are no big lumps.

3. In a separate bowl whisk 4 room temperature eggs, then add 1/2 cup melted unsalted butter (or coconut oil), 1/2 cup full fat sour cream (or plain full fat Greek yogurt), 2 tbsp fresh lemon juice, 2 tbsp lemon zest and 1 tsp vanilla extract until smooth.

4. Pour the wet mixture into the dry ingredients and stir gently until just combined; the batter will be fairly thick so dont overmix or the muffins can get dense.

5. Toss 1 cup fresh or frozen raspberries lightly with a tablespoon of almond flour (this helps stop them sinking and bleeding) then fold them into the batter very gently.

6. Divide the batter evenly among the prepared muffin cups, filling about 3/4 full. Smooth the tops a bit with the back of a spoon.

7. Bake at 350F for 20 to 25 minutes until the tops are lightly golden and a toothpick inserted in the center comes out mostly clean with maybe one or two moist crumbs.

8. Let the muffins cool in the pan for 8 to 10 minutes, then transfer to a wire rack to cool completely so they set up properly; if you cut them too soon they might be crumbly.

9. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for longer. Reheat briefly in toaster oven or microwave before serving for best texture.

Equipment Needed

1. 12-cup muffin tin (paper liners or spray to grease cups)
2. Large mixing bowl
3. Medium mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon for folding
7. Small bowl or plate to toss the raspberries with almond flour
8. Microplane zester and small lemon juicer or reamer
9. Wire cooling rack and a toothpick or cake tester for checking doneness

FAQ

Keto Lemon Raspberry Muffins Recipe Substitutions and Variations

• Almond flour – swap for hazelnut or pecan meal 1:1; expect a nuttier flavor and a bit coarser crumb. Sunflower seed flour also works 1:1 but heads up it can turn a greenish color when mixed with baking powder and lemon juice, it’s still safe to eat though.
• Coconut flour – if you dont have it, add about 1/2 to 3/4 cup extra almond flour for each 1/4 cup coconut flour omitted and stir in an extra egg or 2 tbsp more sour cream so the batter isnt dry, coconut flour soaks up a lot of liquid.
• Granulated erythritol (Swerve) – use a monk fruit blend cup-for-cup for similar sweetness, or use allulose 1:1 for better browning and less cooling effect; allulose can be slightly less sweet so you might add a teaspoon more if you like it sweeter.
• Melted unsalted butter or coconut oil – substitute ghee for the buttery taste without milk solids, or use a neutral oil like avocado or light olive oil 1:1 for dairy-free muffins. Oils tend to make them a tad more tender and moist, sometimes not quite as fluffy as butter.

Pro Tips

– Measure the almond flour right, dont scoop from the bag or cup because it packs and you’ll end up with dry dense muffins. Spoon it into the cup and level it off, and if it smells a bit bitter toss it, almond flour goes rancid faster than you think.

– Use room temp eggs and dairy, and let the melted butter cool a minute before adding it to the eggs, otherwise it can start cooking them and make the batter weird. Room temp gives a smoother batter and a lighter crumb.

– If you want to avoid pink streaks and soggy bottoms use frozen raspberries straight from the freezer, or if you thaw them pat them very dry; either way toss them in a little almond flour before folding them in so they dont sink and bleed into the batter. If you do use frozen expect to add 2 to 4 extra minutes of bake time.

– Coconut flour soaks up moisture, so if your batter seems too thick or the muffins come out dry try adding one extra egg or 1 to 2 tablespoons more sour cream. Also dont overmix, fold gently just until combined otherwise they get gummy.

– Let the muffins cool fully in the rack before slicing, they firm up as they cool so if you cut them hot theyll crumble. To store freeze flat on a sheet then bag them, reheat in a toaster oven for best texture not the microwave which makes them soggy.