Keto Lemon Raspberry Muffins

Keto Lemon Raspberry Muffins..

Yes, we are back again with another muffin recipe because if you've read my older posts, you KNOW I have a love for muffins.

Muffins are probably one of my biggest weaknesses when it comes to traditional high carb foods. I could eat them all day long..

..with a side of some butter..oooo.

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I blame my Mom for my addiction. She used to make them every weekend when I was a kid. Chocolate Chip Banana Muffins, Double Chocolate Muffins, Blueberry Muffins, Rhubarb Muffins, Lemon Raspberry Muffins..she made them all!

Lemon Raspberry Muffins were ones I'd forgotten about until she mentioned the combination yesterday as I desperately tried to come up with a recipe for today.

As soon as she said it I know that's what I wanted to make. Keto Lemon Raspberry Muffins are just as good as the original.

They are soft, moist, tangy – yet sweet. Perfection.

The combination of the two fruits is just a match made in heaven to be honest.

Although, Keto Lemon Blueberry Muffins are pretty high up on my list as well.

These muffins have a dry ingredient base that includes a higher quantity of almond flour than some of my older muffin recipes and slightly less coconut flour.

I found I was able to achieve a slightly better muffin texture with this change.

I also began using arrowroot starch in a ton of my cake and muffin recipes. This ingredient is basically the same as cornstarch but it comes from a root.

It helps keep the inside of baked goods moist while the outside browns. It also just adds this great lightness/softness to the inside of the muffins. It's an optional ingredient but if you have it or cornstarch, I'd recommend using it!

Xanthan gum is another important ingredient texture-wise in these Low Carb Lemon Raspberry Muffins.

Xanthan gum helps thicken the batter and give it a more gluten-like consistency similar to that of white flour.

This elasticity it creates helps to give the muffins a better structure and makes them less likely to crumble apart after baking.

In terms of the sweetener I used in this recipe, I've been using the Lakanto Powdered Monkfruit Erythritol Blend currently but in the past I've used the SoNourished version as well when I was able to order it (they've had some issues selling it in Canada).

Powdered monkfruit sweeteners just tend to bake better overall and provide the best possible flavour in my opinion.

The granular blend of monkfruit and erythritol tends to be easier to find though, and honestly works just fine in this recipe as well so you could use either-or.

Overall, I'm really happy with how these Keto Lemon Raspberry Muffins came out. They may not be the prettiest dessert I've ever baked, but they sure are delicious!

Low Carb Lemon Raspberry Muffin Ingredients

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.

Powdered Monkfruit Erythritol Sweetener – I used to 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. I also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect glaze every time! Recently I've switched to Lakanto's powdered monkfruit erythritol sweetener because it's easier to get a hold of!
Arrowroot Starch – Adds a lightness to the muffins and keeps the center moist while the outside browns.
Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the donuts a “doughier” texture.

What if I don't have Xanthan Gum?

If you don't have Xanthan Gum don't worry! You can still make these. It just provides a nicer “doughy” texture to the muffins. I would suggest picking some up in the future because it's great in almost all keto desserts and one bottle lasts a long time!
As a substitute you can try adding 1 tsp of cornstarch or 1 tsp of flax OR just leave it out altogether.

Can I substitute Coconut Flour for Almond Flour when making Keto Lemon Raspberry Muffins?

Typically NO. This substitution would not be a 1:1 change. Coconut Flour is much MORE absorbent than Almond Flour.
If you still want to attempt it (as it can be possible though the muffins may be a slightly different texture) then try subbing an extra 1/2 cup + 2 tbsp coconut flour and 1 extra egg for the 1 1/4 cup of almond flour in the muffins. If your batter is super thick, add an extra tablespoon of cream as well.

Can I substitute Almond Flour for Coconut Flour When Making Keto Lemon Raspberry Muffins?

Typically NO. This substitution would not be a 1:1 change. Almond Flour is much LESS absorbent than Coconut Flour.
If you still want to attempt it (as it can be possible though the muffins may be a slightly different texture) then try subbing an extra 2/3 cup almond flour for the 1/4 cup coconut flour in the muffins, see how your batter looks, it should be quite thick. If not, add another few tablespoons of almond flour.

Can I use a different sweetener to make Keto Lemon Raspberry Muffins?

Yes, you can use another sweetener, just be sure to account for the fact that some sweeteners measure different than others. The powdered monkfruit/erythritol blend that I use is just slightly sweetener than sugar but a sweetener like Truvia will be 3x as sweet so just make sure to use more or less depending on the sweetener.

Tips For Making Keto Lemon Raspberry Muffins

Chopping the raspberries into smaller pieces can help blend them into the thick muffin batter without squishing them as easily.
These use heavy cream but you can lower the calories slightly by using almond milk or light coconut milk if you prefer
See the additional tips above on how to substitute certain ingredients.
Keto muffins tend to take longer to bake and can be slightly more deceiving than traditional muffins. A toothpick may not always tell you they are done. Instead look for decent browning on the tops of the muffins.

Tools I used to make Sugar Free Lemon Blueberry Muffins

Muffin Tin
Muffin Liners
Muffin Scoop
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!

How To Store Sugar Free Lemon Raspberry Muffins

Store these muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days OR freeze in an airtight container between layers of parchment/wax paper for a future snack!

Keto Lemon Raspberry Muffins Recipe

Serves: 8 muffins

Ingredients:

1 1/4 cups almond flour, 140g
1/4 cup coconut flour, 28g
1 tbsp arrowroot starch, 7g (or cornstarch)
1 tsp xanthan gum optional, helps with texture
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 tbsp lemon zest (1 lemon)
1/4 cup butter melted, 60g
3 tbsp heavy cream, warmed slightly or room temperature 45g
6 tbsp powdered monkfruit erythritol sweetener, 72g
1 egg, room temperature
1 tsp vanilla extract
3 tbsp or juice from ~1/2 of one large lemon
1/2 cup raspberries, 50g (I recommend chopping them into slightly smaller chunks)

Directions:

Pre-heat oven to 350*F.
In a bowl, whisk together your dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum, baking powder, baking soda, cinnamon, salt and the lemon zest. Set aside.
In another bowl, whisk together the melted butter, heavy cream and sweetener.
Add your egg and vanilla extract and whisk again until smooth.
Add the wet ingredients to the dry ingredients as well as the 3 tbsp of lemon juice.
Mix well until a thick dough is formed.
Add the raspberries and very gently fold them into the batter (don't squish them all!)
Line a muffin tin with 12 muffin wrappers. Also grease the wrappers lightly with some sort of oil spray if you can.
Use a muffin scoop to evenly scoop the batter into each muffin liner.
Bake the muffins for ~24-27min or until the tops are lightly browned.
Let them cool fully in the tins before attempting to remove them. Serve warm on their own or with butter. Enjoy your Keto Lemon Raspberry Muffins!

Nutrition for 1/8th of recipe: 213 calories | 18.3g fat | 3.8g NET carbs | 5.1g protein | 3.5g fiber

Store these muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days OR freeze in an airtight container between layers of parchment/wax paper for a future snack!

Print Recipe

5 from 2 votes

Calories: 213kcal

Ingredients

1 1/4 cups almond flour 140g
1/4 cup coconut flour 28g
1 tbsp arrowroot starch 7g (or cornstarch)
1 tsp xanthan gum optional helps with texture
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 tbsp lemon zest (from 1 lemon)
1/4 cup butter melted 60g
3 tbsp heavy cream warmed slightly or room temperature 45g
6 tbsp powdered monkfruit erythritol sweetener 72g
1 egg room temperature
1 tsp vanilla extract
3 tbsp or juice from ~1/2 of one large lemon
1/2 cup raspberries 50g (I recommend chopping them into slightly smaller chunks)

Instructions

Pre-heat oven to 350*F.
In a bowl, whisk together your dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum, baking powder, baking soda, cinnamon, salt and the lemon zest. Set aside.
In another bowl, whisk together the melted butter, heavy cream and sweetener.
Add your egg and vanilla extract and whisk again until smooth.
Add the wet ingredients to the dry ingredients as well as the 3 tbsp of lemon juice.
Mix well until a thick dough is formed.
Add the raspberries and very gently fold them into the batter (don't squish them all!)
Line a muffin tin with 12 muffin wrappers. Also grease the wrappers lightly with some sort of oil spray if you can.
Use a muffin scoop to evenly scoop the batter into each muffin liner.
Bake the muffins for ~24-27min or until the tops are lightly browned.
Let them cool fully in the tins before attempting to remove them. Serve warm on their own or with butter. Enjoy your Keto Lemon Raspberry Muffins!

Notes

Ingredient Links:

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.

Powdered Monkfruit Erythritol Sweetener – I used to 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. I also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect glaze every time! Recently I've switched to Lakanto's powdered monkfruit erythritol sweetener because it's easier to get a hold of!
Arrowroot Starch – Adds a lightness to the muffins and keeps the center moist while the outside browns.
Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the donuts a “doughier” texture.