Looking for a yummy and healthy dessert? Try our no-sugar, keto-friendly, low-carb, almond flour raspberry muffin recipe -- with tangy lemon-raspberry butter icing!

Luscious Keto No-Sugar Lemon-Raspberry Cupcake/Muffin Recipe

From the kitchen of Dr. Randall Hansen

What follows is a very easy recipe for making delicious no-sugar, low-carb raspberry muffins, made with almond flour, erythritol, and coconut products. It takes about 20 minutes of prep time, and another 25-30 minutes for baking. Add about 10 minutes for the icing.

Makes 18-20 muffins

This recipe is for yummy, no-sugar raspberry cupcakes/muffins -- with a no-sugar lemon-raspberry butter frosting/icing.

Ingredients

• 1/2 cup organic butter, softened

• 1 8 oz. organic cream cheese, softened

• 1/2 cup Swerve Granular (granular erythritol)

• 1/2 cup powdered erythritol

• 4 eggs

• 1 teaspoon of pure vanilla (and/or almond) extract

• 1 1/2 cups unsweetened shredded coconut

• 1/2 cup coconut milk

• 3+ cups of almond flour

• 1 teaspoon baking powder

• 2 6 oz packages of raspberries (save 2/3 cup for icing/frosting)

Directions

1. Preheat oven to 330F. Place cupcake papers in 4 six-muffin or 2 12-muffin muffin tins

2. Cream butter, cream cheese, Swerve, and stevia until light and fluffy. Beat in eggs, coconut milk, vanilla, and shredded coconut.

3. Mix flour, baking powder, and flaxseed into another bowl; blend into the creamed mixture, mixing well.

4. Add raspberries; mix to the consistency you want.

5. Fill each muffin cup about three-quarters with batter.

6. Bake 22 to 25 minutes, until lightly brown and/or muffins are spongy in texture.

7. Let cool and add icing, if desired.

Icing Ingredients

• 1/4 cup organic butter, softened

• 1/3 cup coconut milk

• 1/4 cup of rapsberries

• 1/3 of a small lemon

• 1/2+ cup Swerve Powdered (Powdered erythritol)

Icing Directions

1. Set aside about 18 raspberries for decoration on top of each muffin

2. Slice and crush the remaining raspberries and add to the mixing bowl with softened butter.

3. Squeeze lemon for juice, adding to the bowl. Then scrap the inside of the lemon, add to the bowl.

4. Add coconut milk.

5. Add Swerve to the mixture, whisking constantly, adding enough Swerve to make a thick frosting.

6. Spoon or use a spatula to spread on muffins.

7. Top each frosted muffin with one whole raspberry.