Description
Delicious and moist keto-friendly muffins with the delightful combination of raspberries and almond flour.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup erythritol
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine almond flour, erythritol, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the raspberries.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for a few minutes before transferring to a wire rack.
Notes
- Store muffins in an airtight container in the refrigerator for up to a week.
- These muffins are best enjoyed fresh but can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg