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Keto Raspberry Muffins


  • 2 Cups Almond flour
  • 2 /3 Cup Coconut flour
  • 1 Tablespoon Baking powder
  • 1 teaspoon Baking soda
  • Pinch of salt
  • 1 Cup Sweetener of choice (I used xylitol)
  • 6 Tablespoons Unsalted Butter, softened
  • 4 Large Eggs, at room temperature
  • 1/2 Cup Heavy cream
  • 1/2 Tablespoon Apple cider vinegar
  • Lemon zest from one lemon
  • Lemon juice from 1/2 a lemon.
  • 1 Cup Fresh raspberries
  • Sugar free white chocolate for drizzling (optional)


  1. Preheat the oven to 375° F.  Line a muffin pan with liners.
  2. In a mixing bowl, combine the almond flour, coconut flour, baking soda, baking powder, and salt and whisk together until blended. Set aside.
  3. In another mixing bowl, beat together the granulated sweetener, butter, and the 4 eggs with an electric mixer until creamed. Add the cream, vinegar, lemon juice and lemon zest and continue to beat until combined.
  4. Add the wet ingredients to the dry ingredients and mix thoroughly. Fold the raspberries into the batter and set aside.
  5. Spoon the batter into the cupcake pan, filling each hole two-thirds full. Bake for 25 minutes, until golden brown. Drizzle some sugar-free white chocolate on top (optional).

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