Keto Raspberry Muffins
Servings: 6 muffins
Calories: 129kcal
These delicious keto raspberry muffins are baked with coconut flour and have unsweetened shredded coconut for additional flavor and texture.
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Ingredients
Dry ingredients
- ¼ cup coconut flour
- 2 tablespoons unsweetened shredded coconut
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup allulose or other low carb sugar substitute
Wet ingredients
- 3 tablespoon melted butter
- 2 tablespoons almond milk
- 3 large eggs, beaten
- ½ teaspoon vanilla extract
Raspberries
- 18 raspberries
Instructions
- Preheat the oven to 180C/350F degrees and line a muffin pan with 6 muffin cases.
- In a large mixing bowl, add the dry ingredients and mix thoroughly.
- In another mixing bowl add the wet ingredients and whisk to combine.
- Add the wet mixture to the dry mixture and whisk to combine.
- Pour the muffin batter mixture into the muffin cases.
- Place the raspberries into the muffin mixture.
- Bake for 20 to 25 minutes until the muffins are firm.
- Remove from the oven and cool in the tin for a couple of minutes before removing the muffins and placing on a cooling rack.
- Serve and enjoy!
Notes
Makes 6 muffins
Nutrition
Serving: 1muffin | Calories: 129kcal | Carbohydrates: 5g | Protein: 4g | Fat: 10g | Fiber: 3g | Net Carbohydrates: 2g