Keto lemon raspberry muffins are packed with luscious raspberries and drizzled with a little homemade glaze! The tender muffins are an awesome option for breakfast, brunch or a quick snack.

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Low carb raspberry muffins are full of delicious, juicy raspberries and are ready to eat in just minutes. The glaze really makes them extra special, I could eat it straight from the jar!

These muffins are also super simple to make. They’re perfect for a keto, gluten free, dairy free, and sugar free diet.

What I Love About These Keto Lemon Raspberry Muffins

These muffins are soft, tender and have an amazing homemade glaze to top it off! I could eat the glaze straight from the jar!

These muffins are gluten free, keto, dairy free and sugar free! They are super simple to make so you can have fresh muffins without taking too much time in the kitchen!

Ingredients: Keto Lemon Raspberry Muffins Almond Flour

Possibly, all of the ingredients are already in your stocked keto baking pantry, or maybe you just have a stocked baking pantry, even if you don’t have a stocked keto baking pantry, the ingredients are still very simple!

Flour: Combining coconut and almond flour gives these muffins the perfect texture. Using both is key to making a low-carb muffin that holds together and stays soft.

Baking powder: keto muffins will fall without baking powder, so don’t skip this one,

Coconut Oil: Small amounts of oil help muffins stay soft, add small amounts of oil to the mixture, and melted coconut oil so it blends in easily.

Eggs: Adding some eggs really makes the internal structure of the muffins great, and they also help bind the muffins together.

Extracts: Lemon and vanilla are my favorites, those are the extracts I use. Instead of extract, you can use the zest of a lemon, lemon juice is not, sadly, not even close, lemon juice is not strong enough.

Raspberries: This recipe for keto raspberry muffins is super flexible! You can use either fresh raspberries or frozen.

Homemade Glaze: The ingredients for the glaze include powdered erythritol, some coconut milk, a little coconut oil, and vanilla.

Keto Lemon Raspberry Muffins Almond Flour 1

How To Make Keto Lemon Raspberry Muffins

You can do it all by hand with a mixing bowl and a rubber spatula, or use a wooden spoon. If you prefer, you can use an electric mixer. Just don’t overmix the batter.

Prep: Preheat your oven and line a muffin tin with paper liners. Then spray with non-stick cooking spray.

Step one:

In a mixing bowl, add your almond flour, coconut flour, baking powder, sweetener, coconut oil, coconut milk, eggs, vanilla and lemon extract. Mix until you have a smooth batter.

Step two:

Add the raspberries and fold them into your batter

Step three:

Add the muffin batter into the compartments of the muffin tin. I like to use a large cookie scoop for this part. Bake them for 35 to 40 minutes at 350 degrees. Once done, let them cool on a wire rack.

Step four:

While the muffins cool, make the glaze. In a bowl, mix your powdered erythritol, coconut oil, coconut milk, lemon extract (or vanilla), and water, and mix until combined. Once your muffins are cool, drizzle the glaze on top and enjoy!

Variations Keto Lemon Raspberry Muffins

Berries: You can use frozen or fresh raspberries, but you can also use other berries such as blueberries, blackberries, or chopped strawberries.
Nuts: You can use chopped pecans, sliced almonds and/or chopped walnuts.

Other mix-ins: Feel free to add unsweetened shredded coconut, keto-friendly sugar free white and dark chocolate chips or chopped chocolate, or any other mix-ins you prefer that are keto-friendly. Just keep to 1/4 – 1/2 cup so the add-ins don’t interfere with the muffins baking evenly.

Cream cheese: If you want to make raspberry cream cheese muffins, just add a cube of cream cheese to the center of each muffin before you bake them.

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FAQs Keto Lemon Raspberry Muffins

How Do You Know when the muffins are perfectly baked?

The muffins are finished baking if the tops are set and are lightly browned. You can insert a toothpick into the center, and they are done when it comes out clean.

You can also touch the tops of the muffins lightly with your finger. If they spring up, they are done. If your finger leaves an indent, they need a little more time. Just make sure when doing so, that you’re touching the muffin and not the raspberry. Raspberries can burn you easily, so be careful.

What’s the best way to make all the muffins the same size?

Uniform muffins are more appealing to the eye and they also bake more evenly. Using a large cookie scoop or a measuring cup when making keto muffin recipes will give you uniformly shaped muffins.

How Do You Store Muffins?

Make sure to keep your keto muffin recipe in an airtight container. You can keep them in the fridge for up to 4 days or at room temp for 2-3 days.

To keep muffins for longer, keep them in a sealed container and put them in the freezer. They will stay good for about 3 months. When you want to serve them, just thaw them at room temp. You can also put them in the microwave for 15-20 seconds until they’re warm.