Description
Moist, tender, and low-carb muffins made with almond flour and fresh or frozen raspberries. These gluten-free, keto-friendly treats are easy to make with simple pantry staples and taste like real bakery muffins.
Ingredients
Scale
- 2 cups (200g) blanched almond flour
- 3 large eggs, room temperature
- ½ cup (115g) unsalted butter, melted
- ½ cup (100g) granulated erythritol or monk fruit blend
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups fresh or frozen raspberries
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners and lightly spray with non-stick spray.
- In a large bowl, whisk together the almond flour, baking powder, and salt until uniform.
- In a separate medium bowl, whisk the eggs, melted butter, sweetener, vanilla extract, and lemon zest until smooth and slightly frothy.
- Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined. Do not overmix.
- If using frozen raspberries, toss them in a teaspoon of almond flour first. Gently fold the raspberries into the batter.
- Divide the batter evenly among the 12 muffin cups, filling them about ¾ full.
- Bake for 20-22 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use blanched almond flour for a tender texture; almond meal will make them gritty. Do not thaw frozen raspberries before adding to prevent soggy batter. Almond flour is dense, so weighing ingredients is more accurate than measuring by volume. Store in an airtight container at room temperature for 3 days, fridge for 5 days, or freezer for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 1
- Sodium: 100
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 3
- Fiber: 2
- Protein: 5
Keywords: low-carb, keto, almond flour, raspberry muffins, gluten-free, dairy-free option, easy baking, healthy breakfast