Bursting with fresh raspberries and a tangy lemon cream cheese frosting, these keto-friendly muffins are perfect for breakfast or a guilt-free snack. Moist, fluffy, and only a few simple ingredients!
If you tired of eating eggs for breakfast while on the keto diet then try these delicious raspberry muffins with lemon cream cheese topping. You’ll love the flavor combination of sweet raspberries and lemon cream cheese.
Breakfast is the one meal of the day that seems to be the most difficult for many people. Did your former breakfast choices include cereal, muffins, bagels, toast, waffles, pancakes, etc? Are you looking for lower in carb and keto friendly breakfast items to replace these?
Foods that are quick to grab on the way out the door are usual the ones that are high in carbs such as bagels, toast and muffins. Let’s not forget the easy to prepare freezer foods such as frozen waffles and pancakes.
If you’re looking to change up your breakfast options, want something quick to prepare or portable so you can take it with you as you head out the door then you will love these Keto Raspberry Muffins with Cream Cheese.
They take a few minutes to whip up and can easily be prepared in a larger batch so you can have breakfast ready all week long. The fresh raspberries add a wonderful burst of flavor and the lemon cream cheese adds the right amount of sweetness to each muffin.
Not only are they great for creating muffin tops but you can use them to create keto brownies (more deliciously crispy edge in eat bite!), cookies, mini cloud breads and keto cupcakes. These pans aren’t just for baked goods. Try making mini omelettes (recipe coming soon), mini meatloaves, cheesy taco shells, keto cheese crackers and more. It’s a great pan that has tons of uses in a keto kitchen.
The one thing that I love about using the muffin top pan is your keto muffins cook quickly and the muffin top doesn’t get over cooked while leaving a slightly under cooked center.
Raspberry Muffins with Lemon Cream Cheese Topping
Start by preheating your oven to 350F and grease the muffin top tins.
You will mix the wet and dry ingredients separately and then combine them together at the end. This allows you to ensure that the wet ingredients (sour cream, eggs and extract) are well combined before gently stirring in the dry ingredients.
I used a small ice cream scoop to portion out the batter for the muffin tops. This is the perfect amount to fill each tin. I save the larger ice cream scoops for the full size muffin tins.
The smaller scoop is about a well rounded tablespoon in size. You can top your muffins with some additional raspberries before baking. Have fresh blueberries or blackberries on hand? Why not mix it up a bit by adding a few of these to the top instead of more raspberries.
Bake the muffin tops for about 11 to 12 minutes or until the tops are set and a toothpick inserted into the muffin comes out clean.
While the muffins are cooling make the Lemon Cream Cheese Topping. Personally I got with less sweetener because I’m looking for a topping more like cream cheese and less like a sweet frosting. If you’re unsure how sweet you would like this to be start with a tablespoon of the sweetener of your choice and add more in small amounts until you get to your desired sweetness level.
Once the muffins are cooled top each with a bit of the cream cheese mixture.
For the best storage of these muffins tops I don’t add the cream cheese topping until just before eating them. If you are packing some of these up to take them with you to eat on the road, for a breakfast on the go, at lunch at work or as a travel snack you may want to put the muffins in a storage bag and enough of the topping to cover them into a small storage container.
Tips for Perfect Low-Carb Muffins
- Don’t Overmix: Stir the batter just until combined to avoid dense muffins.
- Adjust Sweetness: Taste the batter and adjust sweetener to your preference.
- Use Liners: Low-carb batters can stick, so muffin liners are a must.
- Cool Completely: Let muffins cool before removing from the pan to prevent crumbling.
Storing and Freezing Low-Carb Muffins
Low-carb muffins can be stored in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. For longer storage, freeze the muffins individually wrapped in plastic wrap and placed in a freezer-safe bag. Thaw at room temperature or microwave for 15-20 seconds before enjoying.
Looking for some other keto muffins to try? Then check these out:
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Raspberry Muffins with Lemon Cream Cheese Topping (Keto, Gluten Free)
Equipment
- muffin pan
Ingredients
- 1/2 cup Sour Cream
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups Almond Flour
- 1 tablespoon Coconut Flour
- 1/2 cup Swerve
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon Salt
- 1 cup Raspberries
Lemon Cream Cheese Topping
- 4 ounces Cream Cheese softened
- 2 tablespoons butter softened
- 1 tablespoon Swerve
- 1 teaspoon Lemon Extract
- Lemon Zest if desired
Instructions
- Preheat oven to 350 F
- Grease muffin tin pans.
- In a bowl mix the sour cream, eggs, vanilla extract and the coconut flour.
- In another bowl mix the dry ingredients: almond flour, Swerve, baking powder, cinnamon and salt.
- Combine the dry ingredients into the wet ingredients and stir until just combined.
- Gently fold in the raspberries.
- Using a small ice cream scoop or a tablespoon scoop batter into muffin tins. If using muffin top pans this will fill 24 muffins. If using a traditional muffin tin this will make 12 traditional sized muffins.
- Bake muffin tops for 11 to 12 minutes or until a toothpick inserted into the center comes out clean. If using a traditional muffin tin cook for 20 to 22 minutes or until a toothpick inserted into the center comes out clean.
To make lemon cream cheese topping
- In a bowl combine the cream cheese and butter until well blended.
- Stir in the Swerve and the lemon extract.
- Add the zest of half a lemon if desired
- Stir until smooth and top each muffin with a bit of the topping mixture.
Notes
Nutrition
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