Fresh Raspberry Muffins

My kids love raspberries so I have them always on hand, but I also struggle with keeping them fresh. Now, you would say, why don’t you just buy less then? You see, on weeks where I don’t buy enough, they want extra, and on weeks I buy a lot, they forget about them. I don’t want to fall short in the event that my kids voluntarily pick berries over candy, so I keep on buying them and just started researching recipes with raspberries in them so I can use them when I see they are getting past their prime. To make a long story short; here is my first attempt at baking with raspberries, and I say it’s a winner! Don’t leave out the Almond extract, it gives it that extra indulgent flavor and don’t skip the “What I’ve Learned” section for tips to get these just right. Enjoy!


  • 1 cup Almond Flour
  • 1/4 cup Coconut Flour
  • 2/3 cup erythritol
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup fresh raspberries
  • 1/4 cup heavy cream
  • 1/4 cup water
  • 1/4 cup butter, melted
  • 3 large eggs, lightly beaten
  • 1 tsp almond extract


  1. Preheat your oven to 325 F.
  2. In a large mixing bowl combine almond flour, coconut flour, swerve, baking powder, and salt. Set aside.
  3. In a large microwave safe bowl, microwave butter for about 25 seconds, until just about all melted. Whisk in heavy cream, water, eggs, and almond extract.
  4. Stir the egg mixture into the almond flour mixture and whisk well until combined. Gently fold in 1 cup of fresh raspberries.
  5. Place paper or silicone liners in a muffin tin. Scoop about 1/4 cup batter into each muffin cup (I use an ice cream scoop to fill in the wells and it works perfectly every time).
  6. Bake for 35 minutes.
  7. Remove from oven, place on a wire rack and cool completely.

What I’ve learned…

  • Don’t over mix your batter! When making muffin mix stop mixing when everything is combined. Over mixing can cause your muffins to be heavy and dense.
  • These muffins freeze very well! Just allow them to cool completely before placing them in an airtight container and transferring them to the freezer. They will keep 3 months in your freezer. To thaw; thaw in the fridge and enjoy. If you like your muffins warm, just warm them up in the microwave after they have thawed. Use 10-20 s intervalls.


Calories: 98

Fat: 8 g

Protein: 3 g

Carbs: 3 g

Fiber: 2 g

NetCarbs: 1 g


Published by Annika

Keto food enthusiast and fitness professional trying to educate and inspire people to take care of their body and mind through great tasting food and various ways of self care. In the process, I would also LOVE it if I could help ease the stress of dinner time in families by providing healthy and tasty ideas that will be a hit for the whole family.

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