Keto Chocolate Raspberry Muffins

These Keto Chocolate Raspberry Muffins make the perfect easy low carb breakfast treat or sweet snack.

I was never a huge fan of chocolate and raspberry together but in muffins it's a different story. I love the tartness of the raspberries with the sweetness of the chocolate.

These Low Carb Chocolate Raspberry Muffins are made with a combination of almond and coconut flour to create a really nice texture. The are soft and moist with a nice rounded top.

Serve them warm with butter or eat them on their own, either way these low carb muffins are super tasty!

Ingredients In Keto Chocolate Raspberry Muffins

Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Xanthan gum This is used to create a batter more similar to that of white flour. It helps give the muffins a fluffier/chewier texture.
Powdered/Granular Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. But it bakes well in any recipe. **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
I use Krisda chocolate-chips in this recipe as they are just 2 NET carbs per tbsp.. but you can also use dark chocolate or lily’s chocolate-chips.

Tools I Used To Create This Keto Chocolate Raspberry Muffin Recipe

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Tips For Making Keto Chocolate Raspberry Muffins

This batter will be thicker than traditional muffin recipes, you'll also find they brown slightly faster on the tops. This is typical for these keto muffins and nothing to worry about! The browning does not affect the taste negatively and the batter is thick as keto muffins tend to need more flour to help them absorb the larger amounts of liquid in muffins.
The two baking temperatures help the muffins to rise and get “Domed” tops initially and then they will continue to bake through at the lower temperature but if you prefer you can stick with the standard 350* for the entire recipe. You just may have to bake them a few extra minutes.
Coconut flour and almond flour brands can change the consistency of your baked goods so if you find your muffins coming out too dry then subtract a couple tablespoons of coconut flour, if they are too wet you may want to ADD 1/4 cup of almond flour OR subtract a couple tablespoons of cream.

Keto Chocolate Raspberry Muffins

Serves: 12 muffins

Ingredients:

1 1/2 cups almond flour, 162g
1/2 cup coconut flour, 56g
2 teaspoons baking powder
1/4 tsp baking soda
1 tsp xanthan gum
1/8 teaspoon salt (1/4 tsp if using unsalted butter)
5 tbsp unsalted butter, melted, 75g
1/2 cup powdered monkfruit/erythritol sweetener, 96g
2 tbsp Sukrin brown sugar sweetener, packed, 24g
2 eggs, at room temperature
1 and 1/2 teaspoons vanilla extract
1/2 cup light cream (18% for Canadians) or milk + 1 tsp vinegar, 125g
1/4 cup dark chocolate, chopped or stevia sweetened chocolate-chips, 60g
3/4 cup fresh raspberries
1/2 tbsp coconut flour
optional – granular sweetener for sprinkling

Directions:

Pre-heat your oven to 425*F.
In a large bowl, whisk together all of your dry ingredients, including the sweeteners.
In a measuring cup, add your cream and vinegar, mix once then set aside.
In another smaller bowl, whisk together your melted butter, eggs and vanilla extract.
Add the wet ingredients including the egg mixture and the cup of cream and vinegar to your dry ingredients.
Mix until a thick batter forms, gently fold in your chocolate chips.
Toss your raspberries with 1/2 tbsp coconut flour to coat, and then fold them in very gently as well (don't over-mix and smush them all! You want some left whole)
Use a muffin scoop to divide the batter between 12 lined AND greased (or just greased ) muffin tins.
Bake at 425*F for 6min then reduce the temperature to 350*F and continue baking for another 15-18min or until a toothpick comes out clean. The tops on these muffins may brown more than a traditional muffin but don't worry, they will still taste great!
Sprinkle the tops of the muffin with a granular sweetener while still hot (optional) then cool completely in their tray on a wire rack.
Pop them out and serve warm with butter. Enjoy your Keto Chocolate Raspberry Muffins!

Nutrition for 1/12th of recipe: 221 calories | 18.3g fat | 5.2 NET carbs | 5.7g protein | 7g fibre

**Store in an airtight container on the counter for up to 3 days or freeze in an airtight container for a future snack!**

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Keto Chocolate Raspberry Muffins

Deliciously sweet keto raspberry muffins studded with dark chocolate.

Prep Time10

Cook Time23

Cooling Time15

Total Time48

Course: Breakfast, Dessert

Keyword: keto muffins

Servings: muffins

Calories: 221kcal

Ingredients

1 1/2 cups almond flour 162g
1/2 cup coconut flour 56g
2 teaspoons baking powder
1 tsp xanthan gum
1/4 tsp baking soda
1/8 teaspoon salt 1/4 tsp if using unsalted butter
5 tbsp unsalted butter melted, 75g
1/2 cup powdered monkfruit/erythritol sweetener 96g
2 tbsp Sukrin brown sugar sweetener packed, 24g
2 eggs at room temperature
1 1/2 tsp vanilla extract
1/2 cup light cream 18% for Canadians or milk + 1 tsp vinegar, 125g
1/4 cup dark chocolate chopped or stevia sweetened chocolate chips, 60g
3/4 cup fresh raspberries
1/2 tbsp coconut flour
optional - granular sweetener for sprinkling

Instructions

Pre-heat your oven to 425*F.
In a large bowl, whisk together all of your dry ingredients, including the sweeteners.
In a measuring cup, add your cream and vinegar, mix once then set aside.
In another smaller bowl, whisk together your melted butter, eggs and vanilla extract.
Add the wet ingredients including the egg mixture and the cup of cream and vinegar to your dry ingredients.
Mix until a thick batter forms, gently fold in your chocolate chips.
Toss your raspberries with 1/2 tbsp coconut flour to coat, and then fold them in very gently as well (don't over-mix and smush them all! You want some left whole)
Use a muffin scoop to divide the batter between 12 lined AND greased (or just greased ) muffin tins.
Bake at 425*F for 6min then reduce the temperature to 350*F and continue baking for another 15-18min or until a toothpick comes out clean. The tops on these muffins may brown more than a traditional muffin but don't worry, they will still taste great!
Sprinkle the tops of the muffin with a granular sweetener while still hot (optional) then cool completely in their tray on a wire rack.
Pop them out and serve warm with butter. Enjoy your Keto Chocolate Raspberry Muffins!

Notes

Store in an airtight container on the counter for up to 3 days or freeze in an airtight container for a future snack!
This batter will be thicker than traditional muffin recipes, you'll also find they brown slightly faster on the tops. This is typical for these keto muffins and nothing to worry about! The browning does not affect the taste negatively and the batter is thick as keto muffins tend to need more flour to help them absorb the larger amounts of liquid in muffins.
The two baking temperatures help the muffins to rise and get "Domed" tops initially and then they will continue to bake through at the lower temperature but if you prefer you can stick with the standard 350* for the entire recipe. You just may have to bake them a few extra minutes.
Coconut flour and almond flour brands can change the consistency of your baked goods so if you find your muffins coming out too dry then subtract a couple tablespoons of coconut flour, if they are too wet you may want to ADD 1/4 cup of almond flour OR subtract a couple tablespoons of cream.