Ingredients
2 cups almond flour
2 large eggs
1/2 cup erythritol
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons fresh lemon zest
1 cup fresh raspberries
1 tablespoon coconut oil, melted
Instructions
Preheat oven to 375°F (190°C) and line a muffin tin with paper liners
In a large bowl, whisk almond flour, erythritol, baking powder, salt, and lemon zest
Add eggs, softened butter, and vanilla extract; mix until smooth
Fold in fresh raspberries and melted coconut oil gently
Divide batter evenly into 12 muffin cups
Bake for 20-22 minutes until golden and a toothpick inserted comes out clean
Cool for 5 minutes before transferring to a wire rack
Notes
Use fresh raspberries to avoid excess moisture; frozen berries may cause sogginess
Store in airtight container at room temperature for up to 3 days or freeze for longer storage
Coconut oil helps prevent sticking and enhances moisture
Lemon zest can be omitted if unavailable, but it enhances the raspberry flavor
- Prep Time: 15
- Cook Time: 20
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 0g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 9g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg