Can I use frozen raspberries for these keto muffins?

Yes, frozen raspberries work great in this recipe. No need to thaw them first, just mix them in frozen to keep the batter from getting too wet. This also helps prevent the berries from bleeding and turning the muffins pink and mushy.

Are rhubarb and raspberries keto-friendly?

Yes. Rhubarb is very low in carbs, and raspberries are one of the most keto-friendly fruits because they’re high in fiber and lower in sugar. Together, they work perfectly in baked keto recipes like muffins or even crisp toppings.

How do I store these muffins and keep them fresh?

Store your keto rhubarb raspberry muffins in an airtight container in the fridge for up to 5 days. They also freeze well, just wrap them and store in a freezer bag. Warm them up in the microwave or toaster oven before eating for the best texture.

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

Keto Rhubarb Raspberry Muffins Recipe

Print Recipe

These keto rhubarb raspberry muffins are soft, fruity, and low in carbs. Perfect for breakfast, a healthy snack, or an easy summer meal. Use fresh or frozen raspberries and chopped rhubarb to make one of the best low-carb muffin recipes without any sugar or flour. Great for the keto diet, gluten-free and freezer-friendly.

Author: Jane Summerfield
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 10–12 muffins 1x
Category: Muffins, Breakfast, Snacks
Method: Baking
Cuisine: American, Keto, Low-Carb
Diet: Gluten Free

Ingredients

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1 ¾ cups almond flour
2 tablespoons coconut flour
1 teaspoon baking powder
¼ teaspoon salt
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
½ cup chopped rhubarb (fresh or thawed frozen)
¾ cup raspberries (fresh or frozen)

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Instructions

Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
In a large bowl, whisk almond flour, coconut flour, baking powder, and salt.
In a second bowl, whisk eggs, melted butter, sweetener, vanilla, and almond milk until smooth.
Combine wet and dry ingredients. Stir until just mixed.
Gently fold in rhubarb and raspberries.
Divide the batter into muffin cups.
Bake for 22–25 minutes, or until tops are golden and a toothpick comes out clean.
Cool for 10 minutes before removing from tin.

Notes

Frozen raspberries don’t need to be thawed—just toss them in.
For added crunch, top with a sprinkle of chopped nuts or almond flour crisp.
Store in the fridge for up to 5 days or freeze for longer storage.

Nutrition

Serving Size: 1 muffin
Calories: 165 Sugar: 1g Sodium: 110mg Fat: 13g Saturated Fat: 5g Unsaturated Fat: 7g Trans Fat: 0g Carbohydrates: 6g Fiber: 3g Protein: 5g Cholesterol: 55mg

Find it online: https://www.wellnesswarrior.org/keto-rhubarb-raspberry-muffins/