Keto Raspberry Muffins
These Keto Raspberry Muffins are the best keto muffins which are ready in just 30 minutes! They are ultra moist thanks to the almond & coconut flour combo, as well as sweet and tangy from the raspberries. It’s the perfect low-carb muffin recipe - quick and easy.
Servings: 12
Calories: 273kcal
Ingredients
- 2 cups blanched almond flour
- 2/3 cup coconut flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 1 cup granulated sweetener of choice I used erythritol
- 1/2 cup unsalted butter softened
- 4 large eggs at room temperature
- 1/2 cup heavy cream
- 1/2 tablespoon apple cider vinegar
- Lemon zest from one lemon
- Lemon juice from 1/2 a lemon.
- 1 cup fresh raspberries
- Sugar free white chocolate for drizzling optional
Instructions
- Preheat the oven to 375ºF. Fill a 12-hole muffin pan with cupcake liners or omit if using non stick muffin pan.
- In a mixing bowl, combine the almond flour, coconut flour, baking soda, baking powder, and salt and whisk together until blended. Set aside.
- In another mixing bowl, beat together the granulated sweetener, butter, and the 4 eggs with an electric mixer until creamed. Add the cream, vinegar, lemon juice and lemon zest and continue to beat until combined.
- Add the wet ingredients to the dry ingredients and mix thoroughly. Fold the raspberries into the batter and set aside.
- Spoon the batter into the cupcake pan, filling each hole two-thirds full. Bake for 25 minutes, until golden brown. Drizzle some sugar-free white chocolate on top (optional).
- Cool on a wire rack, although they are delicious warm. Store in an airtight container in the refrigerator for up to 4-5 days; reheat in the microwave for 30 seconds or enjoy cold.
Nutrition
Calories: 273kcal | Carbohydrates: 11g | Protein: 8g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 93mg | Sodium: 279mg | Potassium: 196mg | Fiber: 5g | Sugar: 2g