Description
Fluffy, low‑carb muffins bursting with fresh raspberries and a hint of lemon zest, perfect for a guilt‑free sweet treat that satisfies keto cravings.
Ingredients
Scale
- 1 ¾ cups almond flour
- ¾ teaspoon baking powder
- ½ teaspoon xanthan gum
- 1 cup powdered erythritol
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- ¼ cup dark chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 12‑cup muffin tin with parchment paper.
- Whisk almond flour, baking powder, xanthan gum, and powdered erythritol together until smooth.
- In a saucepan, melt butter over low heat; mix in lemon zest, vanilla, and beaten eggs until glossy.
- Pour the wet mixture into dry ingredients, stirring gently until just combined.
- Fold in fresh raspberries, ensuring even distribution.
- Fill muffin cups ¾ full with batter.
- Bake 20–22 minutes, or until a toothpick comes out clean.