Keto Rhubarb Raspberry Muffins That Actually Taste Good (Yes, Really)

There’s something about raspberries and rhubarb baked together that just makes sense. Tart, sweet, and barely holding it together—kind of like most of us on a weekday morning. If you’ve got fresh-picked raspberries or just a lonely bag of frozen berries sitting in your freezer, this recipe is the best excuse to use them.

And hey, if you’ve ever Googled what can I do with raspberries or what to do with fresh picked raspberries, this one’s for you.

Now, before we jump into the actual baking (you came here for muffins, not small talk), let’s cover a few things first. Like why you don’t need sugar or flour to get something soft, fruity, and good enough to eat cold from the fridge at midnight.

Why use Rhubarb For This Muffins?

Rhubarb’s that odd red celery-looking thing your grandma grew behind the garage. Alone, it’s super tart—makes your face scrunch—but baked into something like muffins, it turns mellow and adds the best kind of tang. And it goes ridiculously well with raspberries.

Add the fact that it’s super low in carbs, and you’ve got a winner for anyone doing keto or just avoiding sugar.

The Secret to Keto Muffins That Don’t Taste Like Cardboard

Let’s be honest. A lot of low-carb baked stuff? Dry. Dense. Weird aftertaste. These muffins don’t play that game.

We’re using almond flour to keep the carbs down without sacrificing that soft, moist texture. A little bit of coconut flour helps give structure without making things heavy. And for sweetness, a monk fruit erythritol blend works best (it doesn’t leave that cold, fake-sugar taste behind).

That combo turns basic red raspberry muffins into something you’d actually want to share, if you’re feeling generous.

Ingredients You’ll Need for this Recipe

Let’s keep this simple. No twelve-dollar keto flours. No mystery ingredients.

Dry:

• 1 ¾ cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• ¼ teaspoon salt

Wet:

• 3 large eggs
• ⅓ cup melted butter or coconut oil
• ½ cup monk fruit sweetener (or erythritol)
• 1 teaspoon vanilla extract
• ⅓ cup unsweetened almond milk

The Fruit:

• ½ cup chopped fresh rhubarb (or frozen, just thaw and drain)
• ¾ cup raspberries (fresh or frozen)

Want to mix things up? Throw in a few chopped strawberries to turn this into strawberry raspberry muffins. It’s one of those easy rhubarb muffins recipes that’s hard to mess up.

The Step-by-Step on how to make Keto Rhubarb Raspberry Muffins

1) Preheat and prep

Set your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well. You should get about 10–12 muffins, depending on your scoop.

2) Mix the dry ingredients

In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.

3) Mix the wet ingredients

In another bowl, whisk eggs, melted butter (or oil), sweetener, vanilla, and almond milk. You want it smooth and creamy.

4) Combine

Pour the wet into the dry. Stir until just combined—don’t overmix or your muffins get tough.

5) Fold in the fruit

Gently mix in the chopped rhubarb and raspberries. If you’re using frozen raspberries, don’t thaw them first or they’ll bleed too much and turn your batter pink and mushy.

6) Fill and bake

Spoon the batter into your muffin cups. Bake for 22–25 minutes, or until the tops are golden and a toothpick comes out clean.

Let them cool for 10 minutes (yes, wait—even if they smell amazing).

A Few Quick Tips

• Fresh vs. frozen raspberries: Both work. Frozen ones might make the muffins a little softer, but not in a bad way. Perfect if you’ve wondered what to do with frozen raspberries.
• Don’t skip the almond flour: It keeps the muffins light and soft. Coconut flour alone won’t work here.
• Sweetness: These are lightly sweet. You can add an extra tablespoon of sweetener if you like things on the sweeter side.

Can You Freeze These?

Oh yeah. They freeze great. Just pop them in a freezer bag, press out the air, and store. They reheat well in the microwave or toaster oven.

Perfect for when you want a quick keto breakfast that doesn’t taste like regret.

How to enjoy This (Because Muffins Should Work Overtime)

• Breakfasts on the run: Toss one in your bag, and boom—no sad gas station choices.
• After-school snacks: Kids love them. They won’t even know they’re low carb.
• Late-night cravings: These hit the spot with tea or almond milk.

You can also crumble them up and layer with whipped cream and a few berries for a fast raspberry parfait. If you’ve ever googled recipe with raspberries and ended up with weird fancy stuff, this muffin remix is the real MVP.

Rhubarb Tips (So You Don’t End Up with a Sour Mess)

If you’re new to rhubarb, here’s a few things to keep in mind:

• Don’t eat the leaves. They’re toxic. Just stick to the stalks.
• Chop small: Big chunks take longer to bake and can overpower the muffin.
• No need to peel: The red skin gives it that nice color and adds flavor.

If you’ve got extra, try baked rhubarb with a little keto sweetener and cinnamon. Serve warm with Greek yogurt or just eat it cold. Tastes like pie filling without the crust.

Not Just Another Raspberry Muffin Recipe

So let’s say you’re on Pinterest searching for good muffin recipes or amazing muffin recipes and every photo looks the same. You click through and it’s just banana and oats or another high-sugar batter pretending to be healthy.

This one? It’s the real thing.

It tastes like a proper treat, not a compromise.

Plus, it’s super flexible. You can add lemon zest for a bit of zing, sub strawberries for a sweeter twist, or swap half the raspberries for blueberries if that’s what you’ve got. If you’ve ever looked up what to do with fresh picked raspberries because you had a bucket of them from your garden or the farmer’s market—here’s your answer.

Make It a Crisp

If muffins aren’t your thing (or if you’ve got extra filling and not enough muffin tins), make rhubarb crisp muffins.

Here’s how:

• Make a quick topping with almond flour, chopped nuts, sweetener, cinnamon, and butter.
• Sprinkle it over your muffin batter before baking.
• Bake as usual.

What you get is halfway between a muffin and a mini crisp. Crispy top, soft middle, fruity bite. And yes—it still fits into easy rhubarb muffins territory.

Conclusion

This isn’t just another raspberry muffin recipe. It’s the answer to:

• What to do with frozen raspberries?
• What can I do with raspberries before they go bad?
• What to make when you’re over eggs and bacon for breakfast?

You don’t have to eat like a keto robot. These muffins feel like something you’d make on a weekend and eat all week. They’re soft, tart-sweet, and just crumbly enough at the top. And if you share them, don’t expect leftovers.

Try them once and they’ll be on repeat.

No weird textures. No weird aftertaste. Just solid, easy, raspberry-packed goodness.

And yeah, call them red raspberry muffins if that sounds better. Whatever gets them in your oven faster.

Pin this recipe if you’re tired of fake “healthy” muffins and just want something that hits the spot. Whether it’s breakfast, snack time, or “I need something sweet or I’ll lose my mind” o’clock, this one’s ready.

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