Raspberry & Chocolate Keto Muffins

These are so easy to make and deliciously fudgy from the nut butter.

Course: Dessert
Cuisine: Australian Keto
Keyword: keto dessert, keto muffin, keto snack
Recipe Category: Low Carb
Servings10 serves
Calories234 kcal


  • 315 g nut butter I use Almond Butter
  • 140 g erythritol
  • 2 eggs
  • 20 g unsweetened cocoa or cacao
  • 55 g raspberries
  • 25 g butter
  • 50 g scoop Nutraorganics Collagen Beauty Powder I use Nutraorganics
  • 2 tsp vanilla extract
  • 1 heaped tsp cinnamon
  • 10 g baking powder
  • 20 dairy free choc buttons I use Zebra brand
Metric – US Customary


  1. Preheat oven to 180℃. Line a muffin tin with 10 paper liners.
Conventional Method
  1. Mix all ingredients in a large bowl until well combined
Thermomix Method
  1. Mix all ingredients except chocolate buttons for 45 seconds/speed 5
  2. Spoon mixture into muffin cases
  3. Add 2 choc buttons per muffin if using
  4. Cook 15-20 mins or until muffins are firm and cooked through (muffins are fudgy)

  5. Cool before serving.
Recipe Notes

For a dairy free version swap butter for coconut oil.

For a nut free version, you could try seed butters although I am unsure how this would affect the flavour.

Muffins are suitable to freeze, or refrigerate for up to 1 week.

If not using the collagen there is no need for any substitutions.

Nutrition Facts
Raspberry & Chocolate Keto Muffins
Amount Per Serving (1 serve(1 muffin))
Calories 234Calories from Fat 180
% Daily Value*
Total Fat 20g31%
Saturated Fat 3g15%
Cholesterol 38mg13%
Sodium 34mg1%
Potassium 387mg11%
Total Carbohydrates 8g3%
Dietary Fiber 4g16%
Sugars 1g
Protein 8g16%
Vitamin A2.2%
Vitamin C1.7%
* Percent Daily Values are based on a 2000 calorie diet.