Low carb Lemon Raspberry Muffins
Preparation Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Servings: 12 muffins
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol (or preferred low-carb sweetener)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1/2 cup unsweetened almond milk (or any preferred non-dairy milk)
- 1 tablespoon lemon zest (about 1 lemon)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients:
- In another bowl, whisk together the melted butter, eggs, almond milk, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Fold in Raspberries:
- Gently fold in the raspberries, being careful not to crush them too much.
- Fill Muffin Tin:
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake the Muffins:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve:
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Nutritional Information (per muffin):
- Calories: 150-170
- Protein: 5g
- Carbohydrates: 5g
- Fiber: 2g
- Net Carbs: 3g
- Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 50mg
- Sodium: 100mg
Enjoy your delicious, low-carb, and gluten-free Lemon Raspberry Muffins!
