Keto Chocolate Raspberry Muffins
Deliciously sweet keto raspberry muffins studded with dark chocolate.
Servings: 12 muffins
Calories: 221kcal
Ingredients
- 1 1/2 cups almond flour 162g
- 1/2 cup coconut flour 56g
- 2 teaspoons baking powder
- 1 tsp xanthan gum
- 1/4 tsp baking soda
- 1/8 teaspoon salt 1/4 tsp if using unsalted butter
- 5 tbsp unsalted butter melted, 75g
- 1/2 cup powdered monkfruit/erythritol sweetener 96g
- 2 tbsp Sukrin brown sugar sweetener packed, 24g
- 2 eggs at room temperature
- 1 1/2 tsp vanilla extract
- 1/2 cup light cream 18% for Canadians or milk + 1 tsp vinegar, 125g
- 1/4 cup dark chocolate chopped or stevia sweetened chocolate chips, 60g
- 3/4 cup fresh raspberries
- 1/2 tbsp coconut flour
- optional - granular sweetener for sprinkling
Instructions
- Pre-heat your oven to 425*F.
- In a large bowl, whisk together all of your dry ingredients, including the sweeteners.
- In a measuring cup, add your cream and vinegar, mix once then set aside.
- In another smaller bowl, whisk together your melted butter, eggs and vanilla extract.
- Add the wet ingredients including the egg mixture and the cup of cream and vinegar to your dry ingredients.
- Mix until a thick batter forms, gently fold in your chocolate chips.
- Toss your raspberries with 1/2 tbsp coconut flour to coat, and then fold them in very gently as well (don't over-mix and smush them all! You want some left whole)
- Use a muffin scoop to divide the batter between 12 lined AND greased (or just greased ) muffin tins.
- Bake at 425*F for 6min then reduce the temperature to 350*F and continue baking for another 15-18min or until a toothpick comes out clean. The tops on these muffins may brown more than a traditional muffin but don't worry, they will still taste great!
- Sprinkle the tops of the muffin with a granular sweetener while still hot (optional) then cool completely in their tray on a wire rack.
- Pop them out and serve warm with butter. Enjoy your Keto Chocolate Raspberry Muffins!
Notes
- Store in an airtight container on the counter for up to 3 days or freeze in an airtight container for a future snack!
- This batter will be thicker than traditional muffin recipes, you'll also find they brown slightly faster on the tops. This is typical for these keto muffins and nothing to worry about! The browning does not affect the taste negatively and the batter is thick as keto muffins tend to need more flour to help them absorb the larger amounts of liquid in muffins.
- The two baking temperatures help the muffins to rise and get "Domed" tops initially and then they will continue to bake through at the lower temperature but if you prefer you can stick with the standard 350* for the entire recipe. You just may have to bake them a few extra minutes.
- Coconut flour and almond flour brands can change the consistency of your baked goods so if you find your muffins coming out too dry then subtract a couple tablespoons of coconut flour, if they are too wet you may want to ADD 1/4 cup of almond flour OR subtract a couple tablespoons of cream.
Nutrition
Serving: 1muffin | Fiber: 7g | Calories: 221kcal | Fat: 18.3g | Protein: 5.7g | Carbohydrates: 5.2g