Description
Delicious keto-friendly muffins made with raspberries and almonds, perfect for a low-carb diet.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup erythritol
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/4 cup sliced almonds
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, almond milk, and vanilla extract.
- Combine wet and dry ingredients until well mixed.
- Gently fold in the raspberries and sliced almonds.
- Pour the batter into muffin tins lined with paper liners.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Make sure not to overmix the batter to keep the muffins fluffy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg