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    Keto Chocolate Chip Raspberry Muffins

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    Keto Chocolate Chip Raspberry Muffins are gluten-free, low carb muffins with sugar-free chocolate chips and juicy sweet raspberries.

    Low carb muffins with berries and chocolate chipsPin

    These tasty sweet muffins turned out so golden and beautiful with the berries and chocolate chips.

    My husband & son were quite smitten with these at breakfast and had been sneaking them between meals for a snack.

    Low in carbs, but very satisfying and filling for a muffin and makes a great portable (grab & go) snack.

    muffins with raspberries and chocolate chips.Pin

    This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission.  Disclosure & Privacy Policy.

    This keto almond flour is my favorite brand & perfect for all your keto baking needs!

    low carb muffins with raspberries and chocolate chipsPin

    Common Questions About Keto Chocolate Chip Raspberry Muffins Recipe-


    Can I use blackberries or other berries in the recipe?

    Yes, you can use blackberries or blueberries in the recipe instead of raspberries. Using blueberries will raise carb count slightly, though.

    Can I use coconut flour instead of almond flour?

    Yes, you can use ½ cup coconut flour in place of almond flour, but I do prefer the almond flour in this recipe.

    Can I use low-fat sour cream?

    If you are counting carbs, it is best to use full-fat sour cream, as it has fewer carbs.

    How long do they last or how do I store them?

    They can be store in a covered container for 3 days at room temperature or for up to a week in the fridge.

    Printable Recipe Card Below

    📖 Printable Recipe Card

    low carb muffins with raspberries and chocolate chipsPin

    Keto Chocolate Chip Raspberry Muffins

    Stacey
    Keto Chocolate Chip Raspberry Muffins are gluten-free, low carb muffins with sugar-free chocolate chips and juicy sweet raspberries.
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 6 minutes mins
    Cook Time 30 minutes mins
    Total Time 36 minutes mins
    Course Breakfast, muffins, Snack
    Cuisine American
    Servings 12
    Calories 230 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    • 3 large eggs
    • ⅔ cup sour cream full fat
    • 1½ teaspoon vanilla extract
    • ⅔ cup granular low carb sweetener I used a monkfruit blend.
    • 2 cups blanched almond flour
    • ⅛ teaspoon sea salt
    • 2 teaspoon baking powder
    • ⅓ cup sugar-free chocolate chips
    • ½ cup raspberries chopped

    Instructions
     

    • Preheat your oven to 350℉ (180℃) and Line a muffin pan with 12 muffin liners and grease the liners, or can use a greased silicone muffin-pan.
    • In a medium mixing bowl, whisk together the eggs, sour cream, and vanilla.
      whisking together wet ingredients for muffins.
    • In a large mixing bowl combine the almond flour, sweetener, sea salt, and baking powder. whisking until free of lumps.
    • Add wet ingredients to dry ingredients and mix with a spoon until combined, smooth and lump-free.
    • Gently fold in the chocolate chips and raspberries.
    • Divide batter evenly among the muffin liners or cups.
    • Bake for 25-35 minutes or until the tops are golden, and a toothpick inserted in the center comes out clean.
    • Cool the muffins in the pan for at least10 minutes before removing. Serve. Can be stored in a covered container for 3 days and for up to a week in the fridge.
      Low carb muffins with berries and chocolate chips

    Video

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

    *All nutritional data are only estimates based on the products I used*
    Yield: 12 muffins, Serving Size: 1 muffin, Net Carbs Per Muffin: 5g, Amounts per serving-

    Nutrition

    Serving: 1gCalories: 230kcalCarbohydrates: 7gProtein: 6gFat: 15gSaturated Fat: 4gCholesterol: 53mgSodium: 135mgPotassium: 178mgFiber: 2gSugar: 4g
    Keyword keto chocolate chip raspberry muffins, keto muffins, low carb muffins
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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    Comments

      5 from 10 votes (4 ratings without comment)

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      Recipe Rating




    1. Joy says

      December 21, 2020 at 12:56 pm

      Would frozen raspberries work?

      Reply
      • Stacey says

        December 22, 2020 at 8:47 am

        Yes, Joy, you can defrost frozen raspberries and use them.

        Reply
    2. Lady Di says

      September 25, 2020 at 8:14 pm

      If I wished to make these with regular sugar rather than a sugar substitute, how would I convert to know quantity of sugar needed?

      Reply
      • Stacey says

        September 26, 2020 at 9:01 am

        Lady Di, You can substitute the low carb sweetener with traditional sugar in the same amount. The sweetener I use has a 1:1 ratio with sugar.

        Reply
    3. Donny says

      September 20, 2020 at 5:45 pm

      5 stars
      These just look so cute I can't stand it. Will definitely have to try them!

      Reply
    4. jennifer says

      September 20, 2020 at 2:29 pm

      5 stars
      These look absolutely amazing and I'm making this week, and freeze another batch for later! Tahnks

      Reply
    5. Megan Stevens says

      September 19, 2020 at 12:19 pm

      5 stars
      I love how easily this recipe mixes up, so fast, and these are already a favorite!! Thank you!! 🙂

      Reply
    6. ChihYu says

      September 16, 2020 at 9:27 pm

      5 stars
      These muffins are so delicious and such a treat! The berries and chocolate chips are so tasty!

      Reply
    7. Kelly says

      September 16, 2020 at 8:52 pm

      5 stars
      Chocolate chips make everything better, especially these muffins! So moist and delicious!

      Reply
    8. Jean Choi says

      September 14, 2020 at 3:22 pm

      5 stars
      These are so fluffy and perfect in the morning with coffee!

      Reply
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