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!