Keto Raspberry White Chocolate Muffins
Low carb, gluten free, sugar free, keto friendly vanilla cake with vanilla glaze.
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