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.
Fat 8g. Protein 3g, Carbs 3g, NetCarbs 1g, Fiber 2gNutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.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.