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Keto Raspberry “Corn” Muffins
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
