Ingredients
1 1/2 cups almond flour
1/2 cup erythritol
1/4 tsp salt
1 tsp baking powder
2 eggs, room temperature
1/4 cup melted butter
1 tsp pure vanilla extract
8 oz cream cheese, softened
2 tbsp erythritol
2 tsp heavy whipping cream
1 tbsp lemon juice
1 1/2 cups fresh raspberries
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together almond flour, erythritol, salt, and baking powder.
Add room temperature eggs, melted butter, and vanilla extract. Mix until fully combined.
In a separate bowl, blend cream cheese, 2 tbsp erythritol, heavy cream, and lemon juice until smooth.
Fill each muffin liner halfway with the batter.
Bake 5 minutes, then carefully drop a spoonful of cream cheese mixture into the center of each muffin.
Top with another spoonful of batter and gently press in a few raspberries by hand.
Place tin in oven and bake for 20 minutes, or until golden and a toothpick inserted in the center comes out clean.
Cool slightly before transferring to a wire rack and serving warm.
Notes
Use room temperature eggs and cream cheese for a smoother batter and filling.
Freeze unbaked muffin shells filled with cream cheese mixture overnight, then bake in the morning for quick breakfasts.
Substitute monk fruit sweetener if preferred, or use a 1:1 allulose blend.
For a burst of flavor, add a few frozen raspberries to the batter before pouring it into the tin.
- Prep Time: 15
- Cook Time: 22
- Category: Desserts
- Method: Baking
- Cuisine: American Keto
- Diet: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 1g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 60mg