Keto Raspberry Muffins

November 11, 2019 | 0 comments

In our house, we have been attempting to follow Keto eating over the last month. The word ‘attempting” really means – we eat Keto when at home and try to when we are out. Sometimes we slip … and sometimes we don’t. We aren’t beating ourselves up about it :).

Of course with every new adventure in eating, we’ve been trying new recipes, in an attempt to keep things interesting and replace high carb recipes with low carb/keto versions. One that we tried recently was Keto Raspberry Muffins. Raspberries are quite low in carbs, so make a perfect fruit for these muffins. I have to say they are pretty good!

For those who are interested, here is the recipe:

Keto Raspberry Muffins

(20 mins prep / 25+/- mins cook / 12 muffins / 1 net carb each)

Ingredients:

• 2 1/2 cup almond flour
• 1/2 cup erythritol (sweetener) * I used a blend of erythritol and stevia
• 1/2 tbsp baking powder
• 1/4 tsp salt
• 1/3 cup coconut oil (softened)
• 1/3 cup unsweetened almond milk * I used a blend of almond and coconut milk
• 3 eggs at room temperature
• 1/2 tsp vanilla
• 1/2 cup fresh raspberries (plus additional 12 for topping if desired)

Directions:

1. Preheat oven to 350°F
2. Mix dry ingredients together (almond flour, erythritol, baking powder, salt)
3. In a separate bowl beat softened coconut oil, almond milk, eggs and vanilla
4. Slowly add dry ingredients to liquid ingredients and stir until mixture is smooth
5. Gently fold in raspberries
6. Divide mixture into 12 paper muffin liners in muffin tin
7. Bake for 20 to 25 minutes until light brown. Test with a toothpick in the center.
8. Cool on a baking rack

Notes:

• Make sure the coconut oil is softened or melted and your eggs are at room temp, otherwise mixing them is difficult.
• Depending on your oven you may need to increase the baking time. Mine cooked for 28 minutes @350°F and could have used another 2-3 minutes
• I translated this recipe from a french Keto cookbook. They turned out, so I guess some of my high school french is still with me.
• I would like to give credit to the cookbook, but unfortunately don’t know the name.