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Homemade Keto Raspberry Muffins photo

Keto Raspberry Muffins

These Keto Raspberry Muffins are a low-carb delight! Bursting with juicy raspberries, they're perfect for breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 4 large eggs room temperature for best results
  • ¾ cup butter melted and cooled
  • ¾ cup natural full-fat yogurt
  • 2 cups almond flour the main base for these muffins
  • ½ cup coconut flour adds fiber and a unique texture
  • ⅓ cup granulated sweetener adjust to taste
  • 1 tablespoon vanilla extract enhances flavor
  • 2 teaspoons baking powder for that fluffy rise
  • 1 cup raspberries fresh or frozen, your choice!
For the Topping:
  • 5 tablespoons almond flour
  • 1 tablespoon coconut flour for added texture in the topping
  • 1.5 tablespoons butter melted for topping
  • 1 tablespoon granulated sweetener for the topping
  • ½ teaspoon vanilla extract for the topping
  • 1 teaspoon cinnamon a warm spice for flavor

Equipment

  • Mixing bowls
  • Muffin tin
  • Whisk
  • Silicone spatula
  • Measuring cups and spoons

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly.
  2. Step 2: Prepare the muffin tin by greasing it with a little butter or lining it with muffin liners.
  3. Step 3: In a large mixing bowl, combine the room temperature eggs, melted butter, and natural full-fat yogurt. Whisk until the mixture is smooth.

Notes

  • These muffins can be stored in the freezer for quick snacks or breakfasts.
  • Feel free to substitute with other berries based on availability.
  • For added sweetness, adjust the sweetener to your preference.