Keto Raspberry Muffins

Baking something with the raspberry liquid sweetener from Whole Earth has been on my to-bake list for quite some time! I finally got around to using it and decided to make some raspberry muffins. The flavor is sooo good! Within just two days I've made this recipe twice (that's two dozen muffins), and I have a feeling these will become a go-to for my dad with his coffee in the morning.


Ingredients:

1 stick salted butter, softened

2/3 cup Whole Earth erythritol

1 tsp Whole Earth Raspberry Stevia & Monk Fruit

1 tsp vanilla

1 large egg

1/4 cup sour cream

1/3 cup almond flour

6 tbsp coconut flour

1/3 cup lupin flour

1 tbsp baking powder

1/4 tsp baking soda

1/8 tsp salt

6 oz raspberries

1/2 cup liquid egg white

Instructions:

1) Pre-heat oven to 350 degrees.

2) Cream together butter, erythritol and raspberry liquid sweetener.

3) Stir in vanilla, egg, sour cream, almond flour, coconut flour, lupin flour, baking powder, baking soda and salt. Mix well.

4) Stir in raspberries. (If you prefer bigger chunks of raspberries, you can switch the order of this step and step five).

5) Use a mixer to whip egg whites to stiff peaks, and gently fold them into batter. Avoid stirring too much.

6) Scoop batter into 12 muffin tins. Make a "mountain" in the middle of the tin, as this helps the muffins from sinking in.

7) Bake for 30 minutes. Remove from oven and place a piece of foil over the them (this prevents the muffins from getting to dark). Return to the oven for 5-7 minutes. 

8) Remove from oven and allow to cool fully. Enjoy!

Picture Instructions:

Nutrition Facts: