INGREDIENTS

2 1/4 cups almond flour
2/3 cup Wholesome ZeroSugar Organic Erythritol, divided
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)

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INSTRUCTIONS

Preheat oven to 350°F. Line 12 muffin cups with paper liners; set aside.

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.

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.

Serve warm with butter

Tips:

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