If you’re here, thank you for stopping by my kitchen corner today! These muffins are truly special — tender, coconutty, and bursting with the tart-sweet pop of golden cloudberries. They’re the kind of recipe that makes you feel like you’ve treated yourself to something decadent… without breaking your low-carb streak. And yes, I’ll admit it: I may have eaten one straight out of the oven with my fingers. No regrets!

This is the sort of recipe you’ll want on repeat — perfect for cozy breakfasts, elegant brunch spreads, or just a “me moment” with coffee in hand. If you’d like more recipes like this, don’t forget to subscribe to my email list so you never miss out on my latest creations. 💌

Overview of Recipe Content

What it is:
These Keto Cloudberry Coconut Muffins are soft, moist, and full of warm, tropical coconut flavor, balanced beautifully by the bright tang of cloudberries.

Why you’ll love it:

Low-carb and keto-friendly.
Moist and tender texture — no dry, crumbly muffins here!
Naturally gluten-free.
Cloudberries add a unique Nordic twist you don’t often find in keto baking.

Taste profile:
Sweet, nutty coconut meets tart, slightly floral cloudberries in a balanced bite that’s satisfying but not overly rich.

Health perks:
Packed with healthy fats from almond and coconut flours, rich in fiber, and naturally low in sugar. Plus, cloudberries are antioxidant powerhouses!

Ingredients:

1 cup almond flour 🍚
1/4 cup coconut flour 🥥
1/4 cup unsweetened shredded coconut 🥥
1/2 tsp baking powder 🧁
1/4 tsp baking soda 🍞
1/4 tsp salt 🧂
3 large eggs 🥚
1/4 cup unsweetened almond milk 🥛
1/4 cup melted coconut oil 🥥
1/3 cup erythritol or preferred keto sweetener 🍬
1/2 cup fresh or frozen cloudberries 🍊

Tools you’ll need:

Mixing bowls
Whisk & spatula
Muffin tin & liners
Measuring cups & spoons

Substitutions & Additions:

Cloudberries: Swap for raspberries or blueberries if you can’t find them.
Sweetener: Monk fruit sweetener works beautifully.
Add-ins: A pinch of cinnamon or vanilla extract adds extra warmth.

How to Make Keto Cloudberry Coconut Muffins

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, shredded coconut, baking powder, baking soda, and salt.
Whisk wet ingredients: In a separate bowl, beat the eggs, almond milk, coconut oil, and sweetener until smooth.
Combine wet and dry: Pour the wet mixture into the dry ingredients and stir until just combined.
Fold in the berries: Gently fold in the cloudberries, taking care not to crush them completely.
Fill the muffin cups: Divide the batter evenly between liners, filling about 3/4 full.
Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool & enjoy: Let them cool in the tin for 5 minutes, then transfer to a wire rack.

What to Serve with Keto Cloudberry Coconut Muffins

Breakfast: Pair with Greek yogurt and a sprinkle of extra coconut.
Brunch: Serve alongside an omelette or smoked salmon for a Scandinavian-inspired spread.
Afternoon treat: Coffee or herbal tea balances their gentle sweetness perfectly.

Tips for Making It Perfect

Don’t overmix the batter — it keeps the muffins light.
Use room temperature eggs to avoid seizing the coconut oil.
If using frozen berries, toss them in a teaspoon of almond flour before folding in.

Storage Instructions

Room temperature: Store in an airtight container for up to 3 days.
Fridge: Keeps fresh for up to 7 days.
Freezer: Freeze for up to 2 months; thaw overnight in the fridge.

General Information

Cloudberries are a rare Nordic berry with a golden hue and a tangy, floral flavor. In Scandinavian countries, they’re treasured for jams, desserts, and festive recipes. Combined with coconut, they bring a summery brightness to these muffins — even in the depths of winter.

Frequently Asked Questions

Can I use frozen cloudberries?
Absolutely — just add them frozen to prevent bleeding too much color.

Are these muffins dairy-free?
Yes, as long as you use dairy-free milk and stick to coconut oil.

Can I make them nut-free?
You can replace almond flour with sunflower seed flour, but the flavor will change slightly.

Conclusion

These Keto Cloudberry Coconut Muffins are proof that low-carb baking can be indulgent, flavorful, and joy-sparking. They’ve got just enough sweetness, a pop of berry brightness, and the cozy richness of coconut in every bite.

If you love this recipe, you might also enjoy my Keto Coconut Cream Pie or Low-Carb Blueberry Muffins.

Happy baking, friend! 🥥💛