This recipe was originally published on Elan’s Pantry.
I tested this Keto Raspberry Lemonade Muffins recipe close to a zillion times. That’s because I had to make sure it was perfect for you. Y’all were so sweet on Instagram. I love how you cheered me on with your encouraging comments there!
The Best Keto Raspberry Lemonade Muffins
Those of you who’ve followed me here for some time know that’s how I am. I get very obsessive when it comes to testing recipes for you. Fans say that’s why my recipes work every time.
8-Ingredient Low-Carb Muffin Recipe
Keto Raspberry Lemonade Muffins are made with 8 ingredients total. Creating the easiest recipes ever is a standard part of my testing process. I eliminate as many steps as I can while creating the best flavor profile for you with the most nutritious ingredients.
Sugar-Free Low-Carb Muffin Recipe
Low-carb almond flour produces the perfect crumb in this easy muffin recipe. Lightly sweetened with stevia, raspberries and lemon zest then round out the flavors of this incredible low-carb muffin. I like ’em sliced in half, toasted and smothered in butter. They’re good for breakfast or dessert and amazing with a cup of Dandelion Coffee, or my Ketoccino.
Keto Raspberry Lemonade Muffins Ingredients
- 1 cup blanched almond flour (not almond meal)
- ⅛ teaspoon baking soda
- ⅛ teaspoon celtic sea salt
- 3 large eggs
- ¼ cup grapeseed oil
- 1 tablespoon lemon zest
- ⅛ teaspoon vanilla stevia
- 1 cup frozen raspberries
- In a food processor, pulse almond flour, baking soda, and salt
- Pulse in eggs, oil, lemon zest, and stevia for 20 seconds
- Stir in raspberries by hand
- Divide batter between 8 paper lined muffin cups
- Bake at 350°F for 30 minutes
- Cool 30 minutes