INGREDIENTS:
DIRECTIONS:
Step 1
Preheat oven to 350°F. Line 12 muffin cups with paper liners; set aside.
Step 2
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.
Step 3
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.
Step 4
Serve warm with butter
Tips:
- Substitute blueberries or blackberries for raspberries.
- Substitute lemon or lime zest for orange zest.
