Easy Keto Raspberry Lemon Muffins (Almond Flour, Gluten Free)

Method

1. 1

   Preheat the oven to 375ºF. Fill a 12 muffin tin with paper muffin holders or omit if using non stick muffin pan.

2. 2

   In a mixing bowl, combine the almond flour, coconut flour, baking soda, baking powder, and salt and whisk together until blended. Set aside.

3. 3

   In another mixing bowl, beat together the granulated sweetener, butter, and the 4 eggs with an electric mixer until creamed. Add the cream, vinegar, lemon juice and lemon zest and continue to beat until combined.

4. 4

   Add the wet ingredients to the dry ingredients and mix thoroughly. Fold the raspberries into the batter and set aside.

5. 5

   Spoon the batter into the cupcake pan, filling each hole two-thirds full.

6. 6

   Bake for 25 minutes, until golden brown. Cool on a wire rack, although they are delicious warm.

7. 7

   Store in an airtight container in the refrigerator for up yo 4-5 days; reheat in the microwave for 30 seconds or enjoy cold.