Keto Raspberry Muffins
Tender, delicious and full of fresh raspberries, these keto muffins are a great breakfast muffin to make ahead of time for busy morning and are packed with flavor and raspberries.
Servings 12
Calories 139kcal
Ingredients
- 1 cup almond Flour
- ¼ cup coconut Flour
- ⅔ cup granulated Swerve
- 2 teaspoons baking powder
- ¼ teaspoons salt
- 1 cup fresh raspberries
- ¼ cup heavy cream
- ¼ cup water
- ¼ cup butter , melted
- 3 large large eggs , lightly beaten
- 1 teaspoon almond extract
Instructions
- In large mixing bowl combine almond flour, coconut flour, swerve, baking powder, and salt. Set aside.
- In large microwave safe bowl, microwave butter for about 45 seconds, until just about all melted. Whisk in heavy cream, water, eggs, and almond extract.
- Stir egg mixture into almond flour mixture and whisk well until combined. Gently fold in 1 cup of fresh raspberries.
- Place paper liners in muffin tin. Scoop about ¼ cup batter into each muffin cup. Bake at 325 for 35 minutes. Remove from oven and cool completely.
Notes
Almond flour has more fat than regular flour, which can cause your recipe to burn quicker. For this reason, I have lowered my oven temperature to 325 for this recipe. I used a silicone muffin pan with paper lines, however, I made 1 muffin without the liner and found that I probably didn't need the liners at all. What I may try differently when making this recipe again is I may raise the heat to 350 if using a silicone liner and reduce the baking time.
Nutrition
Serving: 1muffin | Calories: 139kcal | Carbohydrates: 5g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 178mg | Potassium: 38mg | Fiber: 3g | Sugar: 1g | Vitamin A: 262IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 1mg
