Description
Delightfully healthy Keto Raspberry Almond Muffins that are perfect for a low-carb diet.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup erythritol (or preferred keto sweetener)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
- In a large mixing bowl, combine the almond flour, erythritol, baking powder, baking soda, and salt. Whisk together until well mixed.
- In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the raspberries, being careful not to crush them.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These muffins can be stored in an airtight container in the refrigerator for up to a week.
- For added flavor, consider adding a teaspoon of almond extract to the wet ingredients.
- You can substitute the raspberries with blueberries or chopped strawberries for a different fruity twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg