Preheat your oven to 350 degrees Fahrenheit. Then take your muffin tin and add in liners and set aside.
Next in a bowl, you want to add in all your dry ingredients - coconut and almond flours, erythritol, and baking powder. Mix until combined and set aside.
Then in a new bowl, add in your wet ingredients - eggs, butter, vanilla, and almond milk. Beat on high for two minutes or use a whisk to whip it really well.
Now you want to add your dry ingredients to the wet, and mix until both the dry and wet are combined.
Fold in your chopped raspberries.
Add the batter to lined muffin tins about 3/4 the way full.
Bake for 20-25 minutes or until the muffins are cooked through.