Keto Raspberry "Corn" Muffins

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    17 min

  • ready time

    ready time

    32 min

Keto Raspberry "Corn" Muffins

24 ratings

These slightly sweetened “corn” muffins are absolutely delicious with sweet and tart raspberries on top! When they are warm out of the oven, feel free to top with a small pat of butter.

  • Net Carbs

    3.3 g

  • Fiber

    3.6 g

  • Total Carbs

    15.9 g

  • Protein

    6.6 g

  • Fats

    10.3 g

154 cals

Keto Raspberry "Corn" Muffins

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Coconut Flour

    Coconut Flour

    ½ cup

  • Salt, Sea Salt

    Salt, Sea Salt

    ⅛ teaspoon

  • Baking Powder

    Baking Powder

    1 tablespoon

  • Coconut Oil

    Coconut Oil

    2 tablespoon

  • Raw Egg

    Raw Egg

    5 large

  • The Ultimate Icing Sugar Replacement by Swerve

    The Ultimate Icing Sugar Replacement by Swerve

    6 tablespoon

  • Raspberries

    Raspberries

    12 each

Recipe Steps

steps 4

32 min

  • Step 1

    Preheat an oven to 350 F. Line muffin tin with silicone cupcake liners. You can use regular paper liners if you would like. In a food processor, pulse together coconut flour, sea salt, baking powder, coconut oil and sweetener.
    Step 1
  • Step 2

    Add in the eggs and pulse again. Allow the mixture to sit for 3 minutes or so until the batter thickens. Scoop evenly into liners using an ice cream scoop.
    Step 2
  • Step 3

    Slice raspberries in half and top each muffin with 3 halves.
    Step 3
  • Step 4

    Bake in the oven for 15-17 minutes or until lightly golden brown and cooked through.
    Step 4

Comments 21

  • IneffableArugula542549

    IneffableArugula542549 4 months ago

    Much better than I expected and really tasted like corn. I followed the recipe exactly and didn’t think they were dry

    • Shaylee

      Shaylee 3 years ago

      I did it in a mini muffin tray the yield was 20. Taste is similar to a corn muffin I wondered why it was named that. I also did some with blueberries and some with the raspberries. I recommend butter when you eat them and they are a bit dry. Maybe because I made them smaller.

      • JeanBean71

        JeanBean71 3 years ago

        I thought these were much better than I expected! Can the remaining muffins be frozen?

        • Sa83ra

          Sa83ra 3 years ago

          Really yummy

          • BrendaSchonig

            BrendaSchonig 3 years ago

            So I wasn’t sure was the coconut oil supposed to be solid or liquefied because I liquefied it but it did not mix well

            • Michelleww

              Michelleww 3 years ago

              Surprisingly delicious

              • Alobanana

                Alobanana 3 years ago

                Yum!!! So good!

                • LadyButterfly40

                  LadyButterfly40 4 years ago

                  I had to modify mine with blueberries, but it was delicious!

                  • Tammo

                    Tammo 4 years ago

                    Absolutely love these! I only had blackberries so I used them. Delicious! Yummy 😋

                    • LinC

                      LinC 4 years ago

                      Yummy! I used strawberries instead of rasberries because I'm allergic to rasberries. I also added a little bit of organic vanilla extract because I did not have swerve I used stevia powder. It took 6 minutes longer to cook. My husband loved them so much he had 4.

                      • Mary

                        Mary 4 years ago

                        Could this be also baked as a cake? And just get the serving by grams?

                        • LonePiper1021

                          LonePiper1021 4 years ago

                          Delicious! And definitely not dry. Just a bit sweet for my liking, though. Thankfully the tartness of the raspberries helped to round the flavor out a bit, though.

                          • Anonymous

                            Anonymous 4 years ago

                            I loved these muffins. They were delicious and not dry. A great baked good with a touch of sweetness.

                            • msmac

                              msmac 4 years ago

                              I used 5 small blue berries in each of my muffins as the grocery was out of raspberries. When I took them hot out of the oven, I added 1/4 T butter melting it on top. These are delicious and are now my favorite corn muffins!

                              • Pln1212

                                Pln1212 4 years ago

                                I added another 1/2 cup coconut flour and couple tablespoons of 1/2 and 1/2 to avoid the egg-y taste - Tastes great

                                • Robin

                                  Robin 4 years ago

                                  Not bad! I like the coconut flavor, it’s a tad bit egg-y tasting but only slightly. Definitely best with a little butter on top.

                                  • Yarnbarf

                                    Yarnbarf 4 years ago

                                    They were tasty. Still getting used to the denser, grittier quality of using almond or coconut flours, but the taste is good.

                                    • Liz

                                      Liz 4 years ago

                                      Muffin was very good. I guess I’ve just gotten use to baked goods with coconut and almond flour being dry. I’ll be making them again.

                                      • Kayherber

                                        Kayherber 4 years ago

                                        It was alright. Not bad, I wouldn't make it again.

                                        • Jewels

                                          Jewels 4 years ago

                                          I used 3 slices of strawberries for each muffin. I cut the baking powder to 1 TSP, 4 eggs, and sugar to half of what the recipe calls for. Try this and I believe, if you love cornbread, you will love the recipe adjustments I’ve made. Enjoy and good luck!

                                          • Deedee

                                            Deedee 5 years ago

                                            Taste alot like coconut. I ate it with low carb icecream, overall it was ok.