Keto Muffins – Low Carb Raspberry Pancake Bites
Tasty Keto Raspberry Pancake Bites you CAN NOT stop
eating! Keto muffin pancake poppers! This keto low carb mini muffin
recipe is easy to make and super yummy. Simple keto recipe for the BEST
breakfast, treat, snack or dessert. Ketogenic diet pancake muffins that
are heavenly, moist and delicious.
Here is a quick and easy homemade pancake poppers keto low carb recipe
– quick and easy to make recipe when you want a savory & sweet treat. If you
are looking for a delicious and tasty treat on a ketogenic diet then try
this one out.
Yummy raspberry pancake bites made with almond flour and keto friendly.
Great for a grab and go breakfast for those hectic mornings or just to enjoy
a tasty treat. With a few ketogenic essential ingredients you can make these
amazing raspberry pancake mini muffin poppers. The whole family will love these
muffins including kids.
This is definitely low carb and keto friendly and the BEST pancake idea – a favorite treat
on keto. Learn how to make these yummy pancake bites with step by step instructions. Great
muffins for breakfast, snack, treat, party or even dessert! Check out this simple keto recipe
for the BEST pancake poppers.
Keto Raspberry Muffin Pancake Bites – BEST Low Carb Recipe
These raspberry muffins are so delicious and make a great sweet treat. Perfect
keto low carb dessert, breakfast, snack or treat. Grab your ingredients
and learn how to make Keto Rasberry Muffins – Low Pancake Bites
Preheat oven to 350. Grease mini muffin tin with avocado oil spray
Place vanilla almond milk, avocado oil, sweetener, vanilla extract,
almond flour, baking soda, in blender and blend
for about 30 to 45 seconds.
Add eggs and blend until well combined
Fill mini muffin tins about 3/4 way full.
Break raspberry in half and place in muffin tin – repeat process with all
muffin tins (one raspberry broken in half I found was good enough for each
muffin but feel free to use more or less)
Bake for about 10-15 minutes. Use a butter knife to release each muffin
immediately after taking out of oven (be careful use oven mit pan will be
very hot). Let muffins set in tins after
Serve warm
Store leftovers in airtight container in refrigerator
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Ingredients
- 1/2 cup vanilla almond milk (this is the brand I use)
- 2 tablespoons avocado oil
- 2 tablespoons Keto sweetener
- 1 teaspoon vanilla extract
- 1 3/4 cups almond flour
- 1 teaspoon baking soda
- 3 large eggs
- fresh raspberries
Instructions
- Preheat oven to 350. Grease mini muffin tin with avocado oil spray
- Place vanilla almond milk, avocado oil, sweetener, vanilla extract, almond flour, baking soda, and salt (if desired) in blender and blend for about 30 to 45 seconds.
- Add eggs and blend until well combined
- Fill mini muffin tins about 3/4 way full.
- Break raspberry in half and place in muffin tin – repeat process with all muffin tins (one raspberry broken in half I found was good enough for each muffin but feel free to use more or less)
- Bake for about 10-15 minutes. Use a butter knife to release each muffin immediately after taking out of oven (be careful use oven mit pan will be very hot). Let muffins set in tins after
- Serve warm
- Store leftovers in airtight container in refrigerator
Recipe Notes
I got 36 mini muffins
Keto Muffins – Low Carb Raspberry Pancake Bites
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