Description
Keto Raspberry Almond Muffins: A Delicious Low-Carb Treat!
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup monk fruit sweetener (or your favorite keto-friendly sweetener)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 3 large eggs
- ½ cup unsweetened coconut milk
- ½ cup melted coconut oil
- 1 teaspoon almond extract
- 1 cup fresh mixed berries (raspberries, blueberries, or strawberries)
Instructions
- Begin by heating your oven to 350°F (175°C) and prepare a muffin tin with liners or a light coating of oil.
- In a spacious bowl, mix together the almond flour, monk fruit sweetener, baking powder, baking soda, and sea salt until thoroughly blended.
- In a separate bowl, whisk the eggs, coconut milk, melted coconut oil, and almond extract until the mixture is smooth and creamy.
- Carefully combine the wet ingredients with the dry ingredients, stirring until just incorporated.
- Gently fold in the mixed berries, ensuring they remain intact.
- Spoon the batter into the muffin cups, filling each one about three-quarters full.
- Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These delightful muffins can be kept in an airtight container in the fridge for up to a week.
- For an extra touch, try adding a pinch of cinnamon to the dry ingredients or swapping the mixed berries for your favorite seasonal fruit for a refreshing variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 0g
- Sodium: 0g
- Fat: 12g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Keto Raspberry Almond Muffins