Ingredients
2 cups almond flour
1/2 cup erythritol
1 cup fresh raspberries
1/2 cup unsalted butter, melted and cooled
3 large eggs
1 tsp baking powder
1 tsp vanilla extract
1 tbsp lemon juice
1/4 tsp salt
Instructions
Preheat oven to 350°F
Line a muffin tin with paper liners
In a bowl, combine almond flour, erythritol, baking powder, and salt
In another bowl, mix melted butter, eggs, vanilla extract, and lemon juice until smooth
Pour wet ingredients into dry, stirring just until combined
Gently fold in fresh raspberries, ensuring they stay whole
Divide batter evenly into muffin cups and bake for 20 minutes until golden and a toothpick comes out clean
Cool slightly before removing from tin
Notes
Use cold butter for a tender crumb
Frozen raspberries can be used if thawed and patted dry
Substitute sunflower seed flour for almond flour to avoid nuts
Store in an airtight container for up to 5 days
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 0g
- Sodium: 330mg
- Fat: 13g
- Saturated Fat: 5g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg