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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!
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 18 muffins
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
- Preheat the oven to 350 degress Fahrenheit.
- Line a muffin tin with unbleached parchment liners or silicon muffin liners.
- In a medium-size mixing bowl, whisk together all dry ingredients except the frozen raspberries. Set aside.
- In the bowl of a stand mixer, cream together the melted cacao butter and sweetener.
- Add the remaining wet ingredients and continue mixing.
- Add in the dry ingredients while the mixer is running. When thoroughly combined, turn off the mixer.
- Fold in frozen raspberries.
- Place roughly 2 tablespoons of the muffin batter in each of the muffin holes.
- Bake 20 to 22 minutes, or until golden brown.
- Remove from the oven and cool.
- Store in the fridge in an airtight container.