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Keto Orange Raspberry Almond Muffins

keto orange raspberry almond muffins recipe

Dietary Restrictions

  • gluten_free


  1. Preheat oven to 350°F. Line 12 muffin cups with paper liners; set aside.
  1. In large bowl, whisk together almond flour, 6 tbsp Organic Erythritol, coconut flour, baking powder and salt. In separate bowl, whisk together eggs, almond milk, coconut oil, orange zest and vanilla; whisk into almond flour mixture. Fold in raspberries.
  1. Spoon batter into prepared muffin cups; sprinkle with almonds and remaining Organic Erythritol. Bake for 18 to 25 minutes or until golden brown and tester inserted into center comes out clean.
  1. Serve warm with butter


  • Substitute blueberries or blackberries for raspberries.
  • Substitute lemon or lime zest for orange zest.


  • 2 1/4 cups almond flour
  • 2/3 cup Wholesome ZeroSugar Organic Erythritol, divided
    Wholesome ZeroSugar Organic Erythritol keto sweetener
    Wholesome ZeroSugar™ Organic Erythritol
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  • 3 tbsp coconut flour
  • 2 tsp baking powder (gluten-free)
  • 1/4 tsp salt
  • 3 cage-free organic eggs
  • 1/2 cup unsweetened almond milk
  • 1/3 cup coconut oil, melted
  • 2 tsp organic orange zest
  • 1 tsp vanilla extract
  • 3/4 cup raspberries
  • 1/3 cup sliced almonds
  • Butter for serving (optional)