keto low carb raspberry chocolate chip muffins cooling on a rack

Raspberry Chocolate Chip Muffins (Keto, Low Carb)

Perfect for breakfast, or as a quick treat, these Low Carb Keto Raspberry Chocolate Chip Muffins are a healthier option because they are gluten-free, grain-free, and contain no added sugar. These delicious muffins are only 2 grams net carbs per serving, too. Studded with fresh raspberries and sugar-free chocolate chips, this is one treat you’ll want to make again and again. 

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Best Raspberry Chocolate Chip Muffin Recipe – Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free

keto low carb raspberry chocolate chip muffins on a cooling rack

We all like a good muffin, right? Even the cheapie pre-packaged ones at the supermarket are delicious. But making your own muffins at home ups the ante. There is nothing better than a fresh, still-warm muffin right out of the oven.

After switching to a low carb diet, I was convinced that I would never be able to eat delicious baked goods ever again. Totally not true. At this point, I actually look forward to almond flour or coconut flour treats over wheat-based recipes any day. My Double Chocolate Zucchini Walnut Muffins or a slice of Cinnamon Swirl Bread are some of my favorite low carb keto treats for breakfast. Either option is even amazing with a cup of coffee mid-morning when I’ve gotten wrapped up at work and forgotten to eat.

However, this new Raspberry Chocolate Chip Muffin may just be the best keto baked good I’ve created yet. Moist, fluffy, and studded with fresh raspberries and chocolate chips, this almond flour muffin is just incredible! I normally share my creations with my neighbor, but this is one treat I wanted to keep just to myself. I have a strange feeling you will too.

This recipe is fairly straightforward. You don’t need to mess with what works. No fancy techniques, gadgets, or ingredients here. If you regularly eat a low carb diet, you’ll have these ingredients on hand. As long as you own a muffin tin, you’ll be ready to bake yourself to keto muffin bliss in no time.

overhead view keto low carb rapsberry muffins

How to Make Keto Raspberry Muffins

Ingredients

muffin tin filled with low carb raspberry chocolate chip muffin dough before baking

Directions

Preheat oven to 325 degrees. Line a standard size muffin tin with paper liners. Set aside.

In a large mixing bowl, whisk together almond flour, coconut flour, erythritol, whey protein, baking powder, and salt. In a medium mixing bowl, whisk together eggs, butter, almond milk, and vanilla. Add to flour mixture. Stir until well incorporated.

Stir in chocolate chips. Add raspberries and gently fold into batter with a spatula to avoid breaking the berries. Pour batter into prepared muffin cups, filling about ⅔ of the way full and dividing evenly to create 12 muffins.

Bake for 20-25 minutes, or until the tops are golden brown and the tops are firm to the touch. Remove from oven, and let cool in pan for 10 minutes before removing.

half eaten keto rapsberry chocolate chip muffins

Healthy Raspberry Chocolate Chip Muffins Tips & Tricks

Do I need the whey protein powder? The long and the short of it is:  yes. Breads and muffins need the support from protein to create a structure that is closer to wheat-based baked goods. The recipe will turn out without it, but the muffins will be much softer and crumbly. 

If you really want a grain-free alternative, you need to buy yourself some whey protein. If you aren’t ready to take the plunge on an entire bag, many health foods stores sell individual packages. That’s how I got started! 

If you eat dairy-free, egg white protein powder will also work as a substitute.

Can I use frozen raspberries? With raspberries now readily available all season long, would you really want to? Sorry, answering questions with questions is rude. But in all seriousness, why? Alright, fine; yes, it’s possible to use frozen raspberries in this recipe; however, let me advise some caution. 

First of all, if you do go this route, do not thaw the berries. The thawed berries will bleed and you’ll have pink muffins. That may happen regardless since there is more water content in the frozen berry which will release as the fruit thaws during the baking process. The texture of the frozen fruit won’t be as pleasant either. A bit more smushy and watery. Dangerous to mix with almond flour which already has more moisture content. Personally, this is one recipe where I would only use frozen raspberries as a last resort. There are too many risks.

cut in half raspberry chocolate chip muffin

How to Store Gluten-free Raspberry Chocolate Chip Muffins

Because of the cooked fruit, these gluten-free muffins need to be stored in an air-tight container in the refrigerator. Letting these sit out on the counter longer than overnight can encourage mold due to the moisture content from both the fruit and the almond flour. These muffins will keep for 2-3 days, but really are best on day 1 or 2. Eat left overs right out of the fridge or at room temperature. Personally, I love them warmed up, so you can reheat slightly in the microwave before serving.

low carb keto raspberry chocolate chip muffins

Other Low Carb Keto Muffin Recipes you’ll love

overhead view keto low carb rapsberry muffins
Yield: 12

Raspberry Chocolate Chip Muffins (Keto, Low Carb)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Perfect for breakfast, or as a quick treat, these Low Carb Keto Raspberry Chocolate Chip Muffins are a healthier option because they are gluten-free, grain-free, and contain no added sugar. These delicious muffins are only 2 grams net carbs per serving, too.

Ingredients

  • 2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/3 cup granular erythritol
  • 3 tbsp vanilla whey protein powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs
  • 6 tbsp butter, melted
  • 1/2 cup unsweetened almond milk
  • 1/2 tsp vanilla extract
  • 8 ounces fresh raspberries
  • 1/2 cup sugar-free chocolate chips

Instructions

Preheat oven to 325 degrees. Line a standard size muffin tin with paper liners. Set aside.

In a large mixing bowl, whisk together almond flour, coconut flour, erythritol, whey protein, baking powder, and salt. In a medium mixing bowl, whisk together eggs, butter, almond milk, and vanilla. Add to flour mixture. Stir until well incorporated.

Stir in chocolate chips. Add raspberries and gently fold into batter with a spatula to avoid breaking the berries. Pour batter into prepared muffin cups, filling about ⅔ of the way full and dividing evenly to create 12 muffins.

Bake for 20-25 minutes, or until the tops are golden brown and the tops are firm to the touch. Remove from oven, and let cool in pan for 10 minutes before removing.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 189Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 62mgSodium: 128mgCarbohydrates: 7gNet Carbohydrates: 2gFiber: 5gSugar: 2gProtein: 8g

Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

Did you make this recipe? Let me know how it turned out! Leave a comment below and make sure to join the @noshinandnumnums community on instagram or facebook and tag me in your cooking pictures! 

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