Description
Delicious and healthy muffins made with almond flour, raspberries, and a hint of sweetness, perfect for a keto diet.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, mix almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk almond milk, melted butter, eggs, and vanilla extract.
- Combine the wet and dry ingredients and mix until smooth.
- Gently fold in the raspberries.
- Pour the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick comes out clean from the center.
- Allow to cool before serving.
Notes
- These muffins can be stored in an airtight container for up to 5 days.
- Feel free to substitute the raspberries with other berries for variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg