Pre-heat oven to 350*F.
In a bowl, whisk together your dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum, baking powder, baking soda, cinnamon, salt and the lemon zest. Set aside.
In another bowl, whisk together the melted butter, heavy cream and sweetener.
Add your egg and vanilla extract and whisk again until smooth.
Add the wet ingredients to the dry ingredients as well as the 3 tbsp of lemon juice.
Mix well until a thick dough is formed.
Add the raspberries and very gently fold them into the batter (don't squish them all!)
Line a muffin tin with 12 muffin wrappers. Also grease the wrappers lightly with some sort of oil spray if you can.
Use a muffin scoop to evenly scoop the batter into each muffin liner.
Bake the muffins for ~24-27min or until the tops are lightly browned.
Let them cool fully in the tins before attempting to remove them. Serve warm on their own or with butter. Enjoy your Keto Lemon Raspberry Muffins!