Preheat the oven to 200C/400F degrees and line a muffin tin with paper cases.
Beat the eggs and butter in a bowl. Add the erythritol (or other sugar substitute) and blend well.
Add the coconut flour, ginger powder, fresh ginger and baking powder.
Gently spoon in the raspberries and slightly crush them as you mix them into the cake batter. It helps give a rippled effect.
Spoon the mixture into the muffin tin.
Bake for 20-25 minutes until golden and firm.
Eat and enjoy!
Makes 9 muffins - 3g Net Carbs eachThe net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.