This recipe, made with almond flour, sugar free white chocolate chips and frozen raspberries, is made with a raspberry extract, which adds a lot of flavor.

In my recent post, I brought a chocolate raspberry cake and talked about LorAnn’s Raspberry Royal Extract. It’s the very thing that makes this a true raspberry flavor. Be careful though. It’s very strong and there are no more than 5 drops in the recipe, and while you might not think it’s necessary, it gives that just right raspberry flavor and I highly recommend it.

As far as white chocolate, I use choc zero white chocolate chips. I am an affiliate which earns a small commission, but it’s the only company I use for all chocolate in my bakery. You could use whatever brand you like or you could even skip the white chocolate. I’ve made it both ways.

Using Frozen Raspberries for Keto Raspberry Muffins

I have found that using frozen raspberries works very well. They are easy to break up into smaller pieces and I place them in the batter frozen. However, you can use fresh raspberries.

The Cupcake Liners I Like Best

I use these small tart liners, but you can use the traditional muffin liners. I like these as they make the muffins easy to bake, easy to cut, easy to share, easy to eat.

Top Keto Raspberry Muffins with Sugar Free Water Glaze

Raspberries can come off slightly bitter once baked, but this is offset by a sweet water glaze which is so easy to make.

• Swerve Confectioner’s Sweetener (or powdered erythritol of choice)
• Water

Ingredients

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Avocado Oil
• Baking Powder
• Sour Cream
• Choc Zero White Chocolate Chips

Macros

Net Carbs: 3g Calories: 279 Fat: 25g Protein: 8g

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Keto Raspberry White Chocolate Muffins

Low carb, gluten free, sugar free, keto friendly vanilla cake with vanilla glaze.

Course Keto Muffins

Cuisine American

Keyword keto muffins

Prep Time 10 minutes minutes

Servings 12 Muffins

Calories 204kcal

Ingredients

Muffin Ingredients

• 2 1/4 cups blanched almond flour 260 grams
• 1 tablespoon baking powder
• 2 tablespoons coconut flour
• 6 large eggs
• 1/2 cup extra virgin olive oil or avocado oil
• 4 tablespoons sour cream 60 grams
• 1/3 cup almond milk unsweetened
• 1/3 cup sugar free white chocolate chips
• 5 drops raspberry extract
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1 cup Swerve Granulated
• 1 cup frozen raspberries

Maple Glaze Ingredients

• 1 cup Swerve Confectioner's Sweetener
• 1 dash salt
• 3 tablespoons water

Instructions

• Preheat oven to 350 degrees F. 180 C.

Muffin Instructions

• Mix all dry ingredients including sweetener. Set aside.
• Mix eggs well, about five minutes.
• Stream in oil.
• Add sour cream and almond milk and then add to mixture.
• Add raspberry extract. If using Raspberry Royal, do not exceed 5 drops.
• Gently mix in the dry mixture.
• Add in the white chocolate chips.
• Use ice cream scoop to scoop evenly into 12 muffin liners.
• Add raspberries AFTER the batter is in the cupcake pan. This will ensure the batter doesn't turn pink.
• Bake for 15 to 20 minutes or until lightly golden.

Glaze Instructions

• Prepare glaze and drizzle over the top.
• Mix Confectioner's Sweetener with water, until you have consistency that will allow for a drizzle.

Nutrition

Serving: 1of 12 | Calories: 204kcal | Carbohydrates: 6g | Protein: 8g | Fat: 25g | Fiber: 3g

More Keto Muffins from Spinach Tiger

The post Keto White Chocolate Raspberry Muffins appeared first on Spinach Tiger.

By now you probably know that, aside from recipe development here on the blog, I also have a keto bakery and I’m always looking for new flavors.

How to Flavor Keto Chocolate Raspberry Bundt Cake

There are a few ways to make to bring raspberry flavor to chocolate cake, and the best way is with the royal raspberry flavor from LorAnn. I buy it at my local cake supply store, but you can also get it at Amazon here. LorAnn has two flavors, raspberry and royal raspberry. You want the royal raspberry for chocolate cake (8 drops) and you will use very sparingly, meaning counting drops. I also use it to flavor my raspberry muffins (5 drops) and the chocolate ganache (3 drops).

I used to use this raspberry puree to make chocolate cake, but that will cost more, contains more carbs, and adds labor. The Raspberry Royal flavoring is truly the way to go.

Order Choc Zero using my discount code.

Making Raspberry Ganache

I make keto chocolate ganache at least once a week for the bakery. I use ChocZero dark chocolate chips, heavy cream and a dash of salt. For this recipe, I add in about 4 drops of the Raspberry Royal flavoring. It’s delicious.

Tips for Topping: Place a cupcake liner in center when pouring ganache.

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Keto Chocolate Raspberry Bundt Cake with Ganache

Perfect for celebrations, grain free, gluten free, topped with sugar free ganache.

Course keto bundt

Cuisine American

Keyword keto bundt cake, keto cake, keto chocolate cake, raspberry chocolate cake

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Ganache 10 minutes minutes

Servings 12 servings

Calories 376kcal

Ingredients

Dry Ingredients

• 260 grams almond flour
• 28 grams coconut flour
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1 teaspoons sea salt
• 1 cup Granulated Swerve powdered erythritol

Unsweetened Cacao or Cocoa Powder

• 2/3 cup unsweetened cocoa powder

Wet Ingredients

• 1/2 cup boiling water
• 6 eggs room temperature
• 1/2 cup avocado oil or extra virgin olive oil
• 60 grams sour cream
• 1/4 cup almond milk unsweetened
• 8 drops Raspberry Royal Flavoring Here

Chocolate Ganache

• 1 cup Sugar Free Chocolate Chips
• 1/2 cup heavy cream

Glaze

• 1 cup Swerve Confectioner's Sweetener or powdered erythritol of choice
• 2 tablespoons water adjust as needed
• 6 drops Raspberry Royal Flavoring

Instructions

• Preheat oven to 350 F. (180 C) on bake mode.
• Butter bundt pan. Freeze pan. Spray with baking spray.
• Mix listed dry ingredients. (Almond flour, coconut flour, baking soda, baking powder, xanthan gum, salt). together. Set aside
• In small bowl add cocoa powder and boiling water together. It will be thick. Add in the sour cream and whisk, adding in a few tablespoons of almond milk, and Raspberry Royal flavoring. Set aside.
• Beat eggs well for a few minutes with your mixer.
• Slowly stream in oil. You can use either avocado oil, or extra virgin olive oil.
• Add in Swerve or powdered erythritol of choice.
• Add cocao powder mixture to the egg and oil mixture.
• Add dry ingredients. Mix just until mixed on low. Batter will be thick.
• Make sure to spray bundt pan. Add batter.
• Bake 30-35 minutes. Internal temperature should reach 207 degrees F.
• Once removed, rest cakes for 15 minutes before removing.
• Use a knife to go around the bundt making sure it pulls away. Place cardboard over the (a cake board works well) and flip. To continue cooling, place bundt pan over the cake until it cools. This ensures moisture remains in the cake.

Chocolate Ganache

• Put ingredients into stainless bowl. Set bowl over a small saucepan that has simmering water. (Bain Marie). Stir continuously (but not vigorously) until ingredients incorporate. Add in 3 to 5 drops of raspberry royal flavoring. Keep in mind this is a very strong flavoring. Start small and taste.
• Pour over cake. Allow to cool about five to ten mintues before applying glaze.
• Ganache can be placed in refrigerator up to a week, or in freezer for 3 months. To defrost, allow to sit out. Gently reheat in bain marie.
• You can freeze the bundt cake with ganache in air-tight container.

Glaze

• You can make a simple water glaze with Swerve Confectioner's and water. Go slowly with water until you have a glaze you know you can drizzle. To add a second color of pink, use a pink or red food color. Add coloring FIRST to water and then add slowly to your confectioner's If you have any raspberry juice or puree, you could also use that.

Nutrition

Serving: 1of 12 | Calories: 376kcal | Carbohydrates: 8g | Protein: 9g | Fat: 33g | Fiber: 11g | Sugar: 2g

The post Keto Chocolate Raspberry Bundt Cake, Raspberry Ganache appeared first on Spinach Tiger.