These low-carb raspberry white chocolate muffins are just like traditional muffins with the same texture. The ingredients listed below help to make this possible and are necessary to achieve the same results. I dont normally state this for recipes, but this one I have tried, tested and have now perfected. You will love these delicious Raspberry white chocolate chip muffins:)
|Raspberry||6 Ounce ((Fresh))|
|White chocolate chips||1/2 Cup (8 tbs) ((ketogenic friendly))|
|Blanched almond flour||1 3/4 Cup (28 tbs)|
|Oat fiber 500||1/4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Xanthan gum||1/4 Teaspoon|
|Glucomannan powder||1/2 Teaspoon|
|Pyure erythritol sweetener||1/2 Cup (8 tbs)|
|Melted unsalted butter||1/4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Heavy cream||2 Tablespoon|
|Almond milk/Coconut milk||1/2 Cup (8 tbs)|
1. Preheat oven to 350 degrees F.
2. In a medium bowl, sift the almond flour then mix all the dry ingredients together.
3. In a separate bowl, mix all the wet ingredients together. Add the raspberries to the dry ingredients and cover with the almond flour mixture. 4. Fold the wet into the dry ingredients carefully. Spoon the mixture into a muffin pan.
5. Bake for 20-25 minutes. Cool before adding the white chocolate chips.
6. Serve and Enjoy!