Description
Keto Coconut Raspberry Cupcakes are a delicious and healthy treat, perfect for those following a keto diet.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup unsweetened shredded coconut
- ½ cup keto-friendly sweetener (like erythritol)
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 3 large eggs
- ½ cup coconut milk (unsweetened)
- ½ teaspoon pure vanilla extract
- ½ cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
- In a spacious bowl, mix together the almond flour, shredded coconut, sweetener, baking powder, and sea salt.
- In a separate bowl, beat the eggs and stir in the coconut milk and vanilla extract until smooth.
- Gradually incorporate the wet mixture into the dry ingredients, stirring gently until just blended.
- Carefully fold in the fresh raspberries, ensuring they are evenly distributed.
- Spoon the batter into the prepared muffin liners, filling each about three-quarters full.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the muffins cool in the tin for about 10 minutes before moving them to a wire rack to cool completely.
Notes
- Yields 12 muffins.
- For an extra flavor boost, mix in 2 tablespoons of unsweetened cocoa powder with the dry ingredients.
- Alternatively, a teaspoon of lemon zest can be added for a zesty kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 0g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg
Keywords: Keto Coconut Raspberry Cupcakes, Keto Coconut Raspberry Muffins