How about a tasty treat for your ketogenic diet? Try these keto raspberry
muffins! These low carb muffins are full of flavor and such a great keto
breakfast, snack or dessert. You can make ahead and have these for a yummy
keto grab and go snack or quick low carb breakfast. Don’t spend hours trying
to find the best keto recipe when you can make these delish keto muffins. You
can even make these bite sized treats by making them into mini muffins. I sure
hope you get a chance to make these – they really are that good! If you want
step by step instructions / tutorial for these amazing keto muffins you can click
here or see the recipe below. Enjoy these keto raspberry muffins!
Keto Raspberry Muffins
Ingredients
Ingredients
- 2 c Almond flour
- 2 tbsp Coconut flour
- ½ c. Erythritol
- 2 tsp Baking powder
- 2 tbsp Melted unsalted butter
- 1 tsp Vanilla
- 5 Eggs beaten
- 3 tbsp Unsweetened vanilla almond milk
- ½ c. Chopped raspberries
Instructions
- Preheat the oven to 350 degrees
- In a mixing bowl, combine the almond flour, coconut flour, erythritol and baking powder. Mix to combine the ingredients together well.
- In a separate mixing bowl, combine the eggs, unsalted butter, vanilla extract and unsweetened almond milk. Beat on high for 2 minutes.
- Add the dry ingredients to the wet ingredients, and stir until just combined.
- Fold in the chopped raspberries well.
- Fill 12 cupcake liners ¾ of the way full in a muffin tin.
- Bake the muffins for 20-25 minutes until lightly browned and cooked all of the way through.
- Store in an airtight container in the fridge with a paper towel over them to absorb any extra moisture.
Recipe Notes
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Servings: 12
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