LOW CARB RASPBERRY & COCONUT MUFFINS



PREP TIME: 10 mins

COOK TIME: 30 mins

TOTAL TIME: 40 mins


COURSE: Dessert, Snack, Treat

CUISINE: Australian

SERVINGS: 12

CALORIES: 210 kcal


INGREDIENTS:

  • teaspoon extra-virgin coconut oil melted

  • 2.5 cups almond meal

  • 1 teaspoon ground cinnamon

  • 1 teaspoon baking powder or gluten-free baking powder

  • 4 free-range eggs beaten

  • 1/4 cup extra-virgin coconut oil melted

  • 1/4 cup stevia granular sweetener

  • 1 cup raspberries fresh or frozen

  • 1/4 cup coconut flakes

INSTRUCTIONS:

  1. Preheat oven to 180°C.

  2. Combine almond meal, cinnamon and baking powder in a large bowl.

  3. Add the eggs, oil and stevia and mix thoroughly.

  4. Carefully fold in the berries and coconut. If the mixture is very thick, add 1/2 cup of water and mix thoroughly.

  5. Spoon mixture into lightly greased muffin tins (10-12).

  6. Bake for approximately 30 minutes or until a skewer inserted comes out clean.


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