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

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. 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.
3. Mix Wet Ingredients:
   • In another bowl, whisk together the melted butter, eggs, almond milk, lemon zest, lemon juice, and vanilla extract until smooth.
4. Combine Ingredients:
   • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Fold in Raspberries:
   • Gently fold in the raspberries, being careful not to crush them too much.
6. Fill Muffin Tin:
   • Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
7. 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.
8. 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!