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low carb lemon raspberry muffins
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5 from 2 votes

Calories: 213kcal


  • 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)


  • 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!


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.


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