Keto muffins you are going to want to make!
Easy low carb ketogenic diet muffin recipe that you are going to love.
Try these keto raspberry chocolate chip muffins today.
These low carb raspberry muffins make a great breakfast muffin, dessert muffin or just a great snack and perfect for on the go – make ahead.
No need to spend hours in the kitchen mixing up and baking up the best keto muffins.
Now you can be in and out of the kitchen in no time at all with the keto chocolate chip raspberry muffins.
A tasty almond flour muffin recipe that will be loved by all including kids.
You can also check out my keto blueberry muffins and you can even substitute the blueberries for strawberry, banana, or even blackberries – so you could have a variety of different kinds of muffins.
These are definitely keto friendly and the BEST muffin idea. Learn how to make these keto muffins now!
Don’t Forget Your Baking Supplies For All Your Keto Treats – Check Out These Items Handpicked By ME for YOU!
Swerve Keto Sweetner
Organic Almond Flour
Organic Coconut Flour
Stainless Steel Measuring Cups & Spoons
and if you don’t have time to bake and want a quick on the go snack or treat- check these out:
Keto Cookies, Low Carb Snacks: Crispy Chocolate Chip Cookies
Low Carb, Keto, and Sugar Free Cookie
Lemon Coconut Cookies – Low Carb, Keto, Paleo
Keto Raspberry Chocolate Chip Muffins
Preheat the oven to 350 degrees.
Combine all of the ingredients together except for the raspberries and chocolate chips.
Beat on high until the ingredients are light and fluffy.
Be sure to use softened butter instead of melted butter, it will help to give a lighter appearance to the batter.
Fold the raspberries
and chocolate chips gently into the muffin batter.
Fill eight cupcake liners in a muffin tin to the top with the batter mixture.
Bake the muffins or 25 minutes or until browned on top and cooked through.
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- 2 C. Almond flour
- ½ C. Swerve confectioners sugar substitute
- 2 tsp. Baking powder
- ¼ tsp. Xanthan gum
- ¼ C. Heavy whipping cream
- 3 Eggs
- ¼ C. Butter softened
- 1 tsp. Vanilla extract
- ½ C. Lily’s baking chips or other keto-friendly chocolate chips
- ½ C. Chopped raspberries
- Preheat the oven to 350 degrees.
- Combine all of the ingredients together except for the raspberries and chocolate chips. Beat on high until the ingredients are light and fluffy. Be sure to use softened butter instead of melted butter, it will help to give a lighter appearance to the batter.
- Fold the raspberries and chocolate chips gently into the muffin batter.
- Fill eight cupcake liners in a muffin tin to the top with the batter mixture.
- Bake the muffins or 25 minutes or until browned on top and cooked through.
Prep Time: 15 minutes
Cook Time: 25 minutes
Net Carbs: 5 net carbs per serving
Don’t forget to Pin! So you can come back and make this tasty keto muffin recipe!
Are you hungry now for these easy and simple homemade keto muffins?
You won’t be disappointed with this low carb recipe.
These gluten free muffins are easy & quick to prepare and make a great warm savory breakfast treat or dinner dessert.
I love these low carb – keto muffins that are gluten free, sugar free and super yummy and you can use organic ingredients.
They are not vegan or diary free as they do have egg & heavy cream.
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If you want more keto muffin ideas and inspiration you can find so many other recipes and pictures on Pinterest like: keto chocolate chip cookies, keto muffins – raspberry, cinnamon, flaxseed, low carb zucchini muffins, apple along with stevia recipes, 1 minute in a mug keto recipes, protein powder ideas and more.
Enjoy these muffins and have a great day!