Sugar-Free Coconut Flour Raspberry Muffins Recipe

Two rasberry muffins on plate, by bowl of cereal (focus on muffins)
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  • Prep Time
    15 min
  • Cook Time
    16 min
  • Total Time
    31 min
  • Yield
    6 muffins

These muffins are made with coconut flour, which has a fairly mild coconut taste. They can be made with blueberries or raspberries. Because coconut flour isn't standard (I think the amount of moisture may vary somewhat), I tried to compensate for this with how I add the water and in what amount. Also, in the nutritional information, I used the average of the three most available coconut flours on the market, since coconut flour is not yet in the USDA database of foods.


  • 3 eggs (room temperature - important)
  • 1/3 cup coconut flour
  • ¼ cup melted butter
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • ¼ cup sugar substitute equivalent (concentrated liquid sweetener preferred)
  • ½ teaspoon baking powder
  • Between about 2 and 6 Tablespoons water (see below)
  • ½ cup raspberries or blueberries


Heat your oven to 375° F. Prepare the muffin pan with a generous amount of butter. This recipe makes six "regular"-sized muffins.

1) Whisk or beat the eggs until the whites and yolks are well-mixed. Stream in the butter while continuing to whisk. Add the salt and vanilla and mix until combined. If using liquid sweetener (preferred, as it is zero carb), add it at this point.

2) Mix the remaining dry ingredients -- coconut flour, baking soda, and sweetener if using a powdered-type sugar substitute.

3) Mix the dry and wet ingredients together. Now you will whisk in the water, one tablespoon at a time. The coconut flour will absorb the liquid from the wet ingredients like crazy. You want to get it to a consistency that will hold up the berries, but not be too thick. I usually end up using about 4 Tablespoons of water, but different brands of coconut flour vary.

4) Gently mix in the berries and divide among 6 muffin cups. Bake for about 15 to 18 minutes, or until just turning golden on top.

Nutritional Information (using raspberries, zero carb sweetener, and an average of three available coconut flours): Each muffin has 2 grams effective carbohydrate plus 3.5 grams fiber, 4 grams protein, and 132 calories.

Of course, you could use other fruit, but I developed these muffins with berries since they are fruits with some of the lowest amount of sugar and the highest amount of nutrients of any fruit (Berries: A Low-Carb Superfood).

  To make other low-sugar fruit choices, see this Low-Carb Fruit List, which lists commonly eaten fruits from the lowest to the highest amount of sugar, with links to more information and recipes about each fruit.

Don't have coconut flour in the pantry?  Try these basic low-carb muffins made with almond meal, which are also very versatile.

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