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Keto Orange Raspberry Almond Muffins

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keto orange raspberry almond muffins recipe

Dietary Restrictions

  • gluten_free

Instructions

  1. Preheat oven to 350°F. Line 12 muffin cups with paper liners; set aside.
  1. In large bowl, whisk together almond flour, 6 tbsp Organic Erythritol, coconut flour, baking powder and salt. In separate bowl, whisk together eggs, almond milk, coconut oil, orange zest and vanilla; whisk into almond flour mixture. Fold in raspberries.
  1. Spoon batter into prepared muffin cups; sprinkle with almonds and remaining Organic Erythritol. Bake for 18 to 25 minutes or until golden brown and tester inserted into center comes out clean.
  1. Serve warm with butter

Tips:

  • Substitute blueberries or blackberries for raspberries.
  • Substitute lemon or lime zest for orange zest.

Ingredients

  • 2 1/4 cups almond flour
  • 2/3 cup Wholesome ZeroSugar Organic Erythritol, divided
    Wholesome ZeroSugar Organic Erythritol keto sweetener
    Wholesome ZeroSugar™ Organic Erythritol
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  • 3 tbsp coconut flour
  • 2 tsp baking powder (gluten-free)
  • 1/4 tsp salt
  • 3 cage-free organic eggs
  • 1/2 cup unsweetened almond milk
  • 1/3 cup coconut oil, melted
  • 2 tsp organic orange zest
  • 1 tsp vanilla extract
  • 3/4 cup raspberries
  • 1/3 cup sliced almonds
  • Butter for serving (optional)