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Keto Raspberry Muffins With Streusel Topping
5 from 51 votes

Keto Raspberry Muffins With Streusel Topping

These Keto Raspberry Muffins combine almond and coconut flours with eggs, butter, yogurt, and sweetener to create low-carb muffins studded with raspberries. A sugar-free cinnamon streusel topping adds a crunchy, spiced contrast. The muffins are gently sweetened and moist, suitable for keto diets needing a balanced fruity snack or breakfast treat.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 9 muffins
Calories: 281 kcal
Course: Breakfast, Snacks
Cuisine: British

Ingredients

  • 4 egg room temperature, large
  • ⅓ cup/ 75g butter then cooled, melted
  • ⅓ cup/ 80g yogurt natural, full fat
  • 2 cup/ 200g almond flour
  • ⅓ cup / 40g coconut flour
  • ⅓ cup/ 65g granulated sweetener
  • 1 tablespoon vanilla extract
  • 2 teaspoon baking powder
  • 1 cup/ 123g raspberry frozen or fresh
Sugar Free Cinnamon Streusel (Optional)
  • 5 tbsp / 30g almond flour
  • ⅔ tbsp / 5g coconut flour
  • 1.5 tbsp butter melted
  • 1 tablespoon granulated sweetener
  • ⅓ tsp vanilla extract
  • 1 teaspoon cinnamon

Instructions

Muffin batter
    Cup of Yum
  1. Preheat the oven to 180 C / 350F and line a muffin pan with paper cups.
  2. Whisk the eggs with an electric mixer until pale, fluffy and doubled in size. This takes about 2 minutes.
  3. Add the Greek yoghurt, melted butter and vanilla extract and whisk until well-combined.
  4. Stir together the dry ingredients in a second bowl - almond flour, coconut flour, baking powder and sweetener. Then add the dry ingredients to the wet and blend until you have a smooth batter. (Option to loosen the batter with 1 tablespoon almond milk if it's very firm - this depends on your yoghurt brand).
  5. Last, carefully fold in the raspberries with a spatula. Fill the muffin batter into paper cups and smoothen the tops.
Streusel
  1. Stir together the ingredients for the streusel topping and scatter over the muffins.
  2. Bake for about 25 -30 minutes or until a skewer inserted comes out clean.

Notes

  • If the batter is too firm after mixing, add up to 2 tablespoons almond milk or a bit more yogurt to loosen it.
  • Adjust sweetness by tasting batter and adding up to ½ cup (100g) granulated sweetener if desired.
  • Muffins have about 3g net carbs each and the recipe makes 9 muffins.
  • Store muffins in the fridge for 4-5 days or freeze for up to 3 months.

Nutrition Information

Calories 281kcal (14%) Total Carbohydrates 6g (2%) Protein 9.6g (19%) Fat 25.1g (39%) Saturated Fat 7.8g (39%) Fiber 3g (12%) Sugar 1.8g (4%)

Nutrition Facts

Serving: 9 muffins

Amount Per Serving

Calories 281

% Daily Value*

Calories 281kcal 14%
Total Carbohydrates 6g 2%
Protein 9.6g 19%
Fat 25.1g 39%
Saturated Fat 7.8g 39%
Fiber 3g 12%
Sugar 1.8g 4%

* Percent Daily Values are based on a 2,000 calorie diet.