Keto White Chocolate Raspberry Muffins
This simple keto muffin recipe is filled with all the flavors! Yummy raspberries and sugar free white chocolate chips bring them to another level. They are super moist and delightfully tasty, you will love every bite!
Servings: 12
Calories: 198
Ingredients
- 2 ½ Cups almond flour (see my favorite on Amazon)
- 1 teaspoon Baking soda
- ¼ teaspoon Kosher salt
- ½ Cup sugar free granulated sweetener (see my favorite on Amazon)
- 3 Large eggs, beaten
- 8 ounces plain Greek Yogurt
- 2 teaspoons Vanilla Extract
- ½ Cup sugar free white chocolate chips
- 1 Cup raspberries
Instructions
- Preheat the oven to 400F. Line a 12 cup muffin pan with liners and spray with cooking spray. Set aside.
- In a large mixing bowl combine the almond flour, baking soda, kosher salt, and sweetener. Now add in the eggs, greek yogurt, and vanilla extract. Mix together until all your ingredients are combined. Fold in the chocolate chips, followed by the raspberries. Fold the raspberries in gently so they do not break apart too much.
- Using your cookie scoop, begin to fill each muffin cup evenly with batter. Place into already preheated oven and bake for 20 minutes or until toothpick comes out clean. Serve.
Notes
Why are my keto muffins dry?
Keto muffins made with coconut flour can sometimes come out dry because coconut flour is very absorbent. These keto muffins are made with almond flour and Greek Yogurt so they are very moist!
Is there a trick to baking with almond flour?
I think the trick to baking with almond flour is to make sure you pick an almond flour that is extra fine. I love Blue Diamond almond flour because it doesn't make keto muffins gritty in texture.
Can I use another type of flour in these muffins?
To use coconut flour for these muffins, use only 1 cup, and add an extra egg.
Nutrition
Calories: 198 | Carbohydrates: 7g | Protein: 9g | Fat: 15g | Fiber: 3g