Ingredients
Scale
- 1 cup almond flour
- 1/4 cup erythritol
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together almond flour, erythritol, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract.
- Combine wet and dry ingredients until just mixed.
- Gently fold in the raspberries.
- Pour the batter into the prepared muffin tin.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- These muffins store well in the fridge for up to a week.
- They can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg