Keto Raspberry White Chocolate Muffins

Delicious Low Carb Raspberry White Chocolate Muffins are the perfect healthy snack or treat. Full of healthy fats and without any added sugar. They taste divine!

Course Baking, Cakes, Muffins and Sweets, Snack

Cuisine American, Australian, Diabetic Recipe, English, Gluten Free, Keto, LCHF, Low Carb, Sugar Free

Keyword alowcarblowsugarlifestyle, keto baking, keto muffins, ketohh, low carb muffins, muffins, raspberry, sugar free muffins, vitawerx, white chocolate

Prep Time 10

Cook Time 20

Total Time 40

Servings muffins

Calories 253kcal

Ingredients

200 gms almond meal/almond flour
40 gms coconut flour
¼ cup monk fruit blend or alternative sweetener - or to taste
1½ teaspoons baking powder
½ teaspoon baking soda
A pinch of salt
100 gms sugar free white chocolate choc chips or chopped into chunks
150 gms melted butter
2 tablespoons EVOO- extra virgin olive oil
150 ml almond milk or nut milk of choice
4 large eggs
1 teaspoon organic vanilla extract
140 gms raspberries fresh or frozen

Metric - US Customary

Instructions

Preheat oven to 165 C/330 F fan forced.
Mix all dry ingredients together in a medium bowl including the white chocolate, ensuring it is well combined and the baking powder is well blended.
Melt the butter and blend with the olive oil, almond milk and vanilla extract. Whisk in the eggs until well combined. Pour wet mixture into the dry ingredients and mix until really well incorporated. Fold the raspberries gently through the batter.
Spoon the mixture into a prepared muffin tray. You can also poke about 4 raspberries into each muffin once spooned into the tray, instead of folding through the batter if desired. This will prevent staining and ensure even distribution of the berries. Smooth the top of the muffins off with a knife. Makes approximately 16 muffins.
Bake for between 22-25 minutes or until the the centre of the muffin is cooked. Take care not to overcook.

Variations

Omit white chocolate and add equivalent amount of dark chocolate, slivered almonds or chopped macadamias.
Increase amount of sweetener, omit sweetener or use alternate sweetener.

Notes

Eat muffins fresh within 2-3 days or freeze for convenience and defrost as you need. Microwave to defrost for approximately 20 seconds, straight out of the freezer, and they are delicious.

Nutrition