Moist muffins that are super easy and super quick to make. Perfect when guests drop by at short notice.
These raspberry muffins are low carb because they contain no sugar and no flour. Instead, ground almonds and eggs give them the right texture and birch sugar (xylitol) makes them sweet.
per portion
Ingredients list
| 150 g | Raspberries |
| 150 g | Ground almonds |
| 4 | Organic eggs |
| 50 g | Birch sugar (xylitol) |
| 1 tsp | Baking powder |
| 1 pinch | Salt |
| 1 pinch | Cinnamon |
| For decorating | |
| Desiccated coconut | |
| Energy | 279.9 kcal / 1172 kJ |
| Fat | 19.4 g |
| Protein | 12.4 g |
| Carbohydrate | 13.8 g |
| thereof Carbohydrate (netto) * | 4 g |
* Usable carbohydrates
Instructions
Preheat the oven to 150 °C (300 °F) fan.
Mix the eggs and ground almonds well in a bowl until you have a creamy batter.
Slowly sprinkle in the birch sugar together with the pinch of salt and cinnamon and stir it in.
Then add the teaspoon of baking powder and gently fold in the raspberries.
Divide the batter evenly between the muffin cups.
Tip: Either use paper liners or grease the tin first.
Bake for 30-35 minutes. After baking, sprinkle with a little desiccated coconut if you like.
Love keto cooking?
With the Foodpunk Keto diet plan you get recipes like this every day, calculated individually for you.
This recipe comes from Isabella, a Foodpunk from day one and a fitness pro! She shares tasty, healthy recipes and tips for a fitter everyday life.
© Photos: Isabella Seitz
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