Raspberry Muffins


Sometimes a girl just has to have a muffin with her bullet proof coffee in the mornings! And this muffin is full of fat from the added coconut cream. Enjoy!

With the ingredients I used, these muffins have 2.5 net carbs each. I put 3 raspberries in each muffin, and most of the carbs come from the fruit. I also do not like things super sweet, so if you love sweet--add some Swerve or other sugar. The liquid stevia makes it sweet enough for me.

You Need:
  • 1/4 cup Frozen Raspberries (2-3 per muffin)
  • 1/2 cup nut milk (I used cashew)
  • 1/4 cup coconut flour
  • 1/2 cup coconut cream (the solid coconut from the top of a can)
  • 1 tsp baking powder
  • 20 drops stevia
  • 1 tsp vanilla extract
  • 5 drops monk fruit
  • 4 eggs
Directions:
Preheat oven to 350 degrees Fahrenheit. Combine all of the ingredients above and stir. Divide into 12 cupcake liners and bake at 350f for 20 minutes. The muffins use half a can of coconut cream, so I use the other half to make a frosting by blending the rest of the coconut cream with vanilla extract and stevia. Just make sure to only add your topping after the muffins are cooled. Coconut cream melts easily. Enjoy! This has a lot of fat in it with the coconut cream, and it makes it nice and melty in your mouth too. Without the frosting, one muffin has 2.5 net carbs.

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