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.

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:

1. Pre-heat oven to 350*F.
2. 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.
3. In another bowl, whisk together the melted butter, heavy cream and sweetener.
4. Add your egg and vanilla extract and whisk again until smooth. 
5. Add the wet ingredients to the dry ingredients as well as the 3 tbsp of lemon juice. 
6. Mix well until a thick dough is formed.
7. Add the raspberries and very gently fold them into the batter (don't squish them all!)
8. Line a muffin tin with 12 muffin wrappers. Also grease the wrappers lightly with some sort of oil spray if you can.
9. Use a muffin scoop to evenly scoop the batter into each muffin liner.
10. Bake the muffins for ~24-27min or until the tops are lightly browned.
11. 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.

Nutrition

Serving: 1muffin | Fiber: 3.5g | Calories: 213kcal | Fat: 18.3g | Protein: 5.1g | Carbohydrates: 3.8g

Other Similar Recipes You May Like:

Keto Lemon Blueberry Muffins

Keto Mini Banana Chocolate Chip Muffins

Keto Chocolate Chip Muffins

Keto Cheddar Cheese Muffins

Keto Coconut Glazed Muffins

Keto Strawberry Rhubarb Muffins