Indulge in the delightful flavors of our Keto Raspberry White Chocolate Muffins, where guilt-free meets gourmet! Perfectly moist and bursting with fresh raspberries, these muffins are a heavenly treat that won't derail your low-carb lifestyle. In just 35 minutes, you can whip up a batch of these scrumptious muffins that are not only easy to make but also a crowd-pleaser for everyone—keto dieters and non-dieters alike! Ready to elevate your baking game and satisfy your sweet tooth? Let’s dive into this irresistible recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Keto
Serves: 12 muffins
Ingredients
- 2 cups almond flour
- 1/2 cup erythritol
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 cup sugar-free white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with silicone muffin liners or paper liners, or generously grease with coconut oil spray.
- In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt. Whisk the dry ingredients thoroughly to ensure even distribution and remove any lumps.
- In a separate medium bowl, beat the eggs until well combined. Add unsweetened almond milk and mix until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredient mixture. Stir gently with a spatula until a consistent batter forms, being careful not to overmix.
- Gently fold in the sugar-free white chocolate chips, distributing them evenly throughout the batter.
- Carefully fold in the fresh raspberries, taking care not to crush them while mixing.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Tips
- Measure Ingredients Accurately: For the best results, use a kitchen scale to measure your almond and coconut flour. This ensures consistency in texture and taste.
- Don't Overmix the Batter: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins.
- Fresh Raspberries: Use fresh raspberries for a burst of flavor. If using frozen, make sure to thaw and drain them to prevent excess moisture in the batter.
- Customize Your Sweetness: Adjust the amount of erythritol to suit your taste. If you prefer a sweeter muffin, feel free to add a little more.
- Perfect Baking Time: Keep an eye on your muffins in the oven. Start checking them at the 22-minute mark to avoid overbaking.
- Storage Tips: Store your muffins in an airtight container in the fridge for up to 5 days. For longer storage, freeze them and simply reheat when you're ready to enjoy!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 6g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 55mg
