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Keto Raspberry White Chocolate Muffins - Soft, Sweet, and Low-Carb

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups fine almond flour
  • 2 tablespoons coconut flour
  • 2 teaspoons baking powder (aluminum-free)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup granular erythritol or allulose (adjust to taste)
  • 2 large eggs, room temperature
  • 1/2 cup unsweetened almond milk, room temperature
  • 1/3 cup melted butter or refined coconut oil, slightly cooled
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract (optional, but lovely)
  • 3/4 cup fresh raspberries (or frozen, unthawed)
  • 1/2 cup sugar-free white chocolate chips or chopped white chocolate bar
  • 1 tablespoon lemon zest (optional, for brightness)

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease well.
  2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and sweetener until no lumps remain.
  3. In a separate bowl, whisk the eggs, almond milk, melted butter (or oil), vanilla, and almond extract until smooth.
  4. Pour the wet ingredients into the dry and stir until just combined. The batter should be thick but scoopable. If it feels too dry, add 1–2 tablespoons more almond milk.
  5. Fold in the raspberries and white chocolate, being gentle so the berries don’t completely break apart. A few streaks of berry juice are fine.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. If you like, press a few extra white chocolate chips on top.
  7. Bake for 18–22 minutes, or until the tops are set and lightly golden, and a toothpick comes out mostly clean (melted chocolate may stick).
  8. Cool in the pan for 5 minutes, then move muffins to a wire rack to cool completely. This helps them firm up and improves the texture.