Keto Raspberry Muffins
My Keto Raspberry Muffins are made with almond and coconut flours, and flavored with fresh raspberries, lemon zest and lemon juice. Raspberry and lemon is a great flavor combination.
Servings: 12
Ingredients
- 2 cups blanched almond flour
- 2/3 cup coconut flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 1 cup granulated sweetener of choice I used xylitol
- 8 tablespoons unsalted butter softened
- 4 large eggs at room temperature
- 1/2 cup heavy cream
- 1/2 tablespoon apple cider vinegar
- Lemon zest from one lemon
- Lemon juice from 1/2 a lemon
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 375ºF. Fill a 12 muffin tin with paper muffin holders or omit if using non stick muffin pan.
- In a mixing bowl, combine the almond flour, coconut flour, baking soda, baking powder, and salt and whisk together until blended. Set aside.
- In another mixing bowl, beat together the granulated sweetener, butter, and the 4 eggs with an electric mixer until creamed. Add the cream, vinegar, lemon juice and lemon zest and continue to beat until combined.
- Add the wet ingredients to the dry ingredients and mix thoroughly. Fold the raspberries into the batter and set aside.
- Spoon the batter into the cupcake pan, filling each hole two-thirds full.
- Bake for 25 minutes, until golden brown. Cool on a wire rack, although they are delicious warm.
- Store in an airtight container in the refrigerator for up yo 4-5 days; reheat in the microwave for 30 seconds or enjoy cold.