With nutrient-dense ingredients, you’re getting a lotta protein in a small package. Keto-friendly DIY sweetener blend Dietz Sweet keep these muffins sugar-free and low-carb! Give these easy, decadent White Chocolate-Raspberry Muffins a try this week… You and the kids will be in Keto Breakfast/Snack Heaven!

I wanted muffins…

But different.

Not classic blueberry or banana nut. Not pumpkin.

Really different… White chocolate + raspberry different!

These Keto White Chocolate Raspberry Muffins are unlike any other muffin you’ve ever had!

Instead of using a typical fat, like butter, coconut oil, or palm shortening, I used raw cacao butter. And whoa, talk about flavor explosion!

Normally, you don’t taste the fat in a recipe. It’s there to make the recipe “work”, not so much for flavor. But cacao butter is a whole ‘nother story! It’s not just the fat… it’s the FLAVOR!

However, cacao butter is one heck of a nourishing and tasty fat! As far as taste goes, it’s up at the top because, hello it tastes like chocolate! Plus, this nourishing fat will help keep you full and satisfied while it fuels your brain and body to perform all day long!

Keto White Chocolate Raspberry Muffins

These grain-free, low-carb muffins are the total package — perfect to make ahead on Sunday afternoon so you can coast through breakfast or after-school snacks all week long, Momma. You know you love it when you plan ahead like that. 😉

Since the base ingredients of these muffins are all nutrient-dense — almond flour, collagen, cacao butter, pastured eggs — you’re getting a lotta protein in a small package. Low-carb raspberries add mega flavor and fiber without a lot of fructose.

By using my keto-friendly DIY sweetener blend Dietz Sweet, these muffins stay totally sugar-free and in the low-carb zone!

5 from 14 votes

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Keto White Chocolate-Raspberry Muffins

With nutrient-dense ingredients, you're getting a lotta protein in a small package. Give these easy, decadent White Chocolate-Raspberry Muffins a try this week... You and the kids will be in Keto Breakfast/Snack Heaven!

CourseBreakfast, Snack

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 18 muffins

Author Lindsey Dietz

Ingredients

Wet Ingredients:

• 1/2cupcacao buttermelted but not hot
• 1/2cupDietz Sweetor coconut sugar - not keto
• 4pastured eggs
• 1/4cupfull fat coconut milk
• 1teaspoonvanilla extract

Dry Ingredients:

• 2-1/2cupssuperfine almond flour
• 1/4cupgrass-fed collagenI use this one... coupon code ALLTHETHINGS gets you 10% off!
• 2tablespoonscoconut flour
• 1-1/4teaspoonbaking powder
• 1teaspoonbaking soda
• 1cupfrozen raspberriesroughy chopped

Instructions

1. Preheat the oven to 350 degress Fahrenheit.
2. Line a muffin tin with unbleached parchment liners or silicon muffin liners.
3. In a medium-size mixing bowl, whisk together all dry ingredients except the frozen raspberries. Set aside.
4. In the bowl of a stand mixer, cream together the melted cacao butter and sweetener.
5. Add the remaining wet ingredients and continue mixing.
6. Add in the dry ingredients while the mixer is running. When thoroughly combined, turn off the mixer.
7. Fold in frozen raspberries.
8. Place roughly 2 tablespoons of the muffin batter in each of the muffin holes.
9. Bake 20 to 22 minutes, or until golden brown.
10. Remove from the oven and cool.
11. Store in the fridge in an airtight container.

More Keto-Friendly Sweet Treats You’ll Love…

• Probiotic Pomegranate & Clementine Cheesecake (no-bake!)
• Paleo White Chocolate Peppermint Shortbread Cookies
• Grain-Free Maple Carrot Cake (with cultured maple cream cheese frosting)
• Stevia-Sweetened Watermelon Mint Sorbet
• Low-Carb Classic Chocolate Chip Cookies
• Instant Pot Orange Creamsicle Custard Cups {dairy-free, stevia sweetened, keto}
• Sweet Without Sugar: A Collection Of Nourishing, Allergy-Friendly, Low-Carb Desserts — currently 40% off!

Do you make muffins on Sundays for the week? Are you totally getting some cacao butter right now?!