These Keto Raspberry Chocolate Chunk Muffins are a insanely delicious breakfast treat. They’re tender and not too sweet, and bursting with raspberries and dark chocolate. This post is sponsored by ChocZero.
I love keto chocolate chip muffins and I’ve been riffing on that recipe ever since I first created it. The base of those muffins is perfect for any adaptations you want to make.
I used that same base for my keto peach cobbler muffins and the wildly popular keto gingerbread muffins. And I am not done yet! Oh no, not even close.
This time, I packed these almond flour muffins with juicy raspberries and chopped keto dark chocolate. And all I can say is… WOW!
Keto chocolate chunks
You could, of course, just use chocolate chips in this recipe. But there’s something so delectable about larger chunks of chocolate in a muffin like this.
I took two pieces of ChocZero dark chocolate almond bark and chopped it coarsely with a large knife. And then I folded it into the muffin batter along with the frozen berries.
ChocZero has so many wonderful flavors of keto friendly bark, you could really play with this. Try milk chocolate or white chocolate chunks. Or try some of the hazelnut bark instead!
- Sour cream – gives the muffins incredible tenderness
- Vanilla extract
- Sweetener – I used Swerve Brown for added flavor
- Almond flour – finely ground is best
- Protein powder -helps the muffins rise and hold their shape
- Baking powder
- Keto friendly dark chocolate – you can use milk or white if you prefer
- Frozen raspberries – frozen berries don’t smush as easily when folded into batter
How to make keto raspberry chocolate chunk muffins
These muffins are so easy to make and the results are absolutely delectable!
- Line the muffin pan: I recommend either silicone or parchment paper liners, as regular paper sticks too much to the muffins.
- Whisk the wet ingredients: Using sour cream makes these keto muffins so tender. You can use Greek yogurt if you prefer.
- Add the sweetener: If you’re using Swerve Brown, break it up with your fingers a bit as you add it into the wet ingredients. This helps avoid too many clumps.
- Stir in the remaining dry ingredients: These muffins are made with almond flour, but check the FAQ for nut-free suggestions.
- Chop the chocolate: You want to have some tiny slivers and some bigger chunks.
- Fold in the chocolate and the berries: Try not to crush the berries to much as you stir.
- Bake until golden.
Frequently Asked Questions
Coconut flour won’t work in these but you could try using sunflower seed flour or pumpkin seed flour. Just know that the color will be more greyish. And if you use sunflower seed flour, make sure to add a tablespoon of lemon juice or vinegar to offset the green reaction.
Yes, in fact, you do. Protein powder helps replace the gluten and allows keto muffins to rise properly. You can use egg white protein if you don’t want to use whey. For a better understanding of how protein powder helps keto baked goods, please watch my YouTube video.
Good question! I have seen dairy-free sour cream and yogurt but it tends to be much higher in carbs than regular sour cream. However, spread between 12 servings, it probably wouldn’t add more than an additional gram of carbs per muffin.
You can, but I find that allulose tends to make keto baked goods brown very quickly. I recommend erythritol based sweeteners such as Swerve or Lakanto, or BochaSweet for these muffins.
You can but they crush so easily when stirred into a thick batter so take care.
Because the berries add moisture, I recommend storing these muffins in a covered container in the fridge.
They can also be frozen for up to 2 months. Wrap them up tightly to avoid freezer burn.
More keto raspberry recipes
- Sugar Free Raspberry Sorbet
- Keto Raspberry Cream Cheese Coffee Cake
- Raspberry Mousse Tart
- No Bake Raspberry Cheesecake
- Keto Chia Seed Jam
- Raspberry Cheesecake Fat Bombs
Keto Raspberry Muffin Recipe
- Preheat the oven to 350F and line a standard metal muffin pan with 12 parchment paper liners. You can also use silicone liners.
- In a large bowl, whisk together the sour cream, eggs, and vanilla extract. Add the sweetener and whisk until well combined, breaking up any clumps with the back of a fork.
- Add the almond flour, protein powder, baking powder, and salt and stir until well mixed. Stir in the chocolate chunks, then carefully fold in the raspberries (you can chop those up a bit too if you want good distribution).
- Divide the batter evenly among the prepared muffins cups and top each with a few more mini chips. Bake 18 to 25 minutes, until golden brown and firm to the touch.
- Remove and let cool in the pan.