Low Carb Raspberry & Coconut Muffins

Raspberries are quickly becoming my new fruit. They are lower in fructose than even our traditional “low sugar” strawberries and are full of antioxidants, B vitamins and potassium, just to name a few. I love using them for my Raspberry & Coconut Quinoa Porridge, my SF Breakfast “Cereal” and now, these Low Carb Raspberry & Coconut Muffins.These are a great afternoon treat or even a quick breakfast option if you’re on the go. Per muffin there’s only 3g of total sugar and nearly 10g of protein! I hope you love them as much as I do.


  • 2½ cups almond flour
  • 1 teaspoon cinnamon
  • 1 teaspoon GF baking powder
  • 4 free range eggs, beaten
  • ¼ cup coconut oil
  • ¼ cup natvia
  • 1 cup raspberries
  • ¼ cup coconut flakes


  1. Preheat oven to 180°C.
  2. Combine flour, cinnamon and baking powder in a large bowl.
  3. Add the eggs, oil and natvia and mix thoroughly.
  4. Carefully fold in the berries and coconut. If the mixture is very thick, add ½ cup of water and mix thoroughly.
  5. Spoon mixture into lightly greased muffin tins (10-12).
  6. Bake for approximately 30 minutes or until a skewer inserted comes out clean.
  7. Best served warm. Enjoy!


  1. Janice Collins

    They look yum! Where do you buy almond flour, i have seen almond meal but not flour?

  2. Aine

    Is Almond Flour the same as almond meal/ground almonds or different?

  3. Heather

    My understanding is that almond flour is a finer product than almond meal. I’ve struggled to find it in Melbourne. So I’d also be keen to hear if anyone knows of a source. I’ve known people who have ground it in their thermomix but we can’t all be so lucky to have one. I’m not sure a standard food processor would be able to do it. Has anyone tried?

  4. The Natural Nutritionist

    Hi Heather. Do you have a blender? I have a standard KitchenAid and it blends nuts really well. I often get my almond flour from – perhaps you could share the postage with a friend?

  5. The Natural Nutritionist

    The same. It just depends on whether the skin is removed or not prior to grinding, as this changes the colour, taste and texture. I use both in my recipes quite successfully!

  6. Samantha

    What’s the nutritional information for the muffin..?? & do you think you could have nutrition information for all your recipes.

  7. Steph

    Hi Samantha, I don’t eat by numbers. Check out “Slim is Simple” on youtube as to why!

  8. Jane

    Is there a substitute for Natvia?

  9. Margaret

    I love the comment “I don’t eat by numbers”. Lovely looking recipe, blackberries everywhere at the moment, will use them in place of raspberries. Thankyou.

  10. Lia

    Ground sunflower kernels is great substitute for almond flour. Also hell of a lot cheaper.

  11. Min Benstead

    Also makes it great for those who are nut free! Thanks for the suggested substitute.

  12. Terri Allen

    Delicious. I used frozen raspberries and dessicated coconut worked very well. Thx

  13. Amanda

    Can you please tell us if you’re using metric measures? In Australia we use 250mls for a cup, and 20mls for a tablespoon.

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