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Keto Lemon Raspberry Muffins - Bright, Zesty, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups fine almond flour (blanched)
  • 2 tablespoons coconut flour
  • 2 teaspoons baking powder (aluminum-free)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2/3 cup granulated keto sweetener (erythritol or allulose blend), plus 1 tablespoon for topping (optional)
  • 3 large eggs, room temperature
  • 1/2 cup full-fat Greek yogurt or sour cream
  • 1/4 cup unsalted butter, melted and slightly cooled (or refined coconut oil)
  • 1 tablespoon lemon zest (from 1–2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries (or frozen, kept frozen until folding)
  • Optional: 1/4 teaspoon lemon extract for extra zing

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners or lightly grease with butter.
  2. In a large bowl, whisk the almond flour, coconut flour, baking powder, baking soda, salt, and sweetener until no lumps remain.
  3. In a separate bowl, whisk the eggs, yogurt, melted butter, lemon zest, lemon juice, and vanilla until smooth. If using lemon extract, add it now.
  4. Pour the wet ingredients into the dry. Stir gently with a spatula until just combined. The batter should be thick but scoopable.
  5. Gently fold in the raspberries. If using frozen raspberries, do not thaw—fold them in straight from the freezer to minimize bleeding.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. For a subtle sparkle, sprinkle a pinch of sweetener on top.
  7. Bake for 18–23 minutes, or until the tops are set and a toothpick comes out mostly clean with a few moist crumbs.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack. Let the muffins cool at least 15 minutes before eating so they firm up.