Low Carb Raspberry, Almond, Coconut Muffins
Prep: 15 minutes
Baking: 20 minutes
25 g Coconut flour (1/4 cup)
2 teaspoon Baking powder
200 g Almond meal (2 cups)
50 g Natvia (1/4 cup)
1 Finely grated rind orange or lemon
3 Large eggs
60 mls Almond milk (1/4 cup)
125 g Unsalted butter, melted
125 g Raspberries, fresh or frozen
- Preheat oven to 180C (160C fan forced) Grease 12 holes of an 80ml (1/3 cup) capacity muffin pan.
- Sift the coconut flour and baking powder into a large bowl. Add the almond meal, Natvia and rind. Stir to combine.
- Whisk the eggs and almond milk together in a jug. Add the egg mixture and butter to the dry ingredients and stir until just combined.
- Divide the mixture between the prepared muffin holes. Top with raspberries. Bake for 20 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside for 5 minutes, to cool, before transferring to a wire rack to cool completely.
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