Keto Raspberry “Corn” Muffins
⏱ Prep: 15 min🍳 Cook: 17 min✅ Ready: 32 min
154
Calories
3.3g
Net Carbs
6.6g
Protein
10.3g
Fat
⏱ Prep: 15 min🔥 Cook: 17 min⏰ Ready: 32 min
These slightly sweetened “corn” muffins are absolutely delicious with sweet and tart raspberries on top! When they are warm out of the oven, feel free to top with a small pat of butter.
How to Make It
Step 1
Preheat an oven to 350 F. Line muffin tin with silicone cupcake liners. You can use regular paper liners if you would like. In a food processor, pulse together coconut flour, sea salt, baking powder, coconut oil and sweetener.
Step 2
Add in the eggs and pulse again. Allow the mixture to sit for 3 minutes or so until the batter thickens. Scoop evenly into liners using an ice cream scoop.
Step 3
Slice raspberries in half and top each muffin with 3 halves.
Step 4
Bake in the oven for 15-17 minutes or until lightly golden brown and cooked through.
Ingredients
- Coconut Flour – ½ cup
- Salt, Sea Salt – ⅛ teaspoon
- Baking Powder – 1 tablespoon
- Coconut Oil – 2 tablespoon
- Raw Egg – 5 large
- The Ultimate Icing Sugar Replacement by Swerve – 6 tablespoon
- Raspberries – 12 each