August 23, 2026
Easy
$$

Raspberry Chocolate Keto Muffins

Ever since I’ve been looking for more ketogenic recipes, I’ve been most tempted to try out different dessert creations. I find cooking savory dishes without carbohydrates to be extremely simple, but it gets more difficult when it comes to sweets. My goal is to not feel like I’m missing out on anything when it comes to my sweet tooth, even when I’m cutting out sugar and carbohydrates.

I have to say: I’m pretty happy with my first attempt at keto muffins! I especially liked them with a spoonful of peanut butter on top. If you prefer them a little sweeter, feel free to use more sweetener. Since I’ve already gotten used to less sugar, I personally prefer it when the cocoa flavor really stands out.

Ingredients

Makes about 6 muffins

  • 50 g shredded coconut flakes
  • 50 g defatted almond flour
  • 25 g unsweetened cocoa powder
  • 20 g erythritol or another keto sweetener
  • 1 tsp baking powder
  • 1 pinch of salt
  • 2 eggs
  • 60 g butter
  • 50 ml whole milk
  • 60 g raspberries (fresh or frozen)
  • 30 g sugar-free dark chocolate, coarsely chopped

Instructions

  1. Preheat the oven to 180 °C (top/bottom heat) and prepare 6 muffin cups.
  2. Mix together the almonds, cocoa, erythritol, baking powder, and salt.
  3. Melt the butter briefly in a pan or in the microwave.
  4. Whisk together the eggs, melted butter, almond milk, and vanilla.
  5. Add the wet ingredients to the dry ingredients and stir just until combined.
  6. Gently fold in the raspberries and chocolate.
  7. Divide the batter among the muffin cups and bake for about 18–22 minutes. Test with a toothpick – a few moist chocolate crumbs are perfectly fine.
  8. Let cool for about 10 minutes before removing from the pan.

Tip: For extra moist muffins, you can add 1–2 tbsp of Greek yogurt or mascarpone to the batter. If you’re using frozen raspberries, you don’t need to thaw them.