Low Carb Raspberry Muffins
Indulge in the perfect guilt-free treat with these Low Carb Raspberry Muffins, designed for those seeking a delicious yet healthy option. Made with nutrient-rich almond flour and sweetened with erythritol, these muffins are ideal for low-carb or keto lifestyles. Juicy bursts of fresh raspberries elevate every bite, while the combination of almond milk and melted butter ensures a soft, moist texture. This easy recipe comes together in just 15 minutes of prep time and bakes to golden perfection in 25 minutes, yielding a batch of 12 satisfying muffins. Whether enjoyed warm for breakfast, as a snack, or paired with coffee, these refined sugar-free muffins prove that dessert can be both wholesome and irresistible. Plus, they’re simple to store, making them a convenient treat for your week!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Erythritol or other low-carb sweetener
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Butter, melted
- 1 cup Fresh raspberries
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt until well combined.
In a separate bowl, beat the eggs until frothy. Add the almond milk, vanilla extract, and melted butter, mixing until smooth.
Gradually fold the wet ingredients into the dry ingredients, stirring until just combined.
Gently fold in the fresh raspberries, being careful not to crush them.
Evenly distribute the batter among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the muffins warm or store them in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.4 g | 206% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 1331 mg | 58% | |
| Total Carbohydrate | 178.6 g | 65% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 13.4 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 750 mg | 58% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 457 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
