Description
Raspberry muffins are loaded with fresh raspberries, sunshiny lemon zest and filled with cream cheese bits throughout.
Ingredients
For the Batter:
1 1/3 cups or 132 grams almond flour
1/4 cup or 40 grams vanilla whey protein powder
2 Tablespoons or 20 grams arrowroot flour
2 Tablespoons or 16 grams ground golden flaxseed
1/4 teaspoon kosher salt
2 tsp or 8 grams baking powder
2/3 cup or 84 grams Swerve confectioner’s
4 ounces or 112 grams cream cheese
2 tsp lemon zest
1 Tablespoon lemon juice, fresh
2 large eggs or 90 grams
1/4 cup heavy cream
1 cup or 110 grams raspberries
For the Streusel:
1 cup almond flour
2 Tablespoons coconut flour
2/3 cup sliced almonds
2 Tablespoons Swerve brown
1/4 tsp salt
Instructions
Preheat the oven to 350°. Line a muffin pan with muffin papers.
For the Batter:
In a food processor, combine all of the dry ingredients together and pulse. Add the cream cheese and pulse until pea sized pieces of dough form. Transfer the mixture to a large bowl.
In a medium size bowl, combine all of the wet ingredients together and mix well. Fold the wet ingredients into the dry ingredient mixture.
Add the raspberries and gently fold into the batter. Spoon the batter into the muffin papers, filling two-thirds to three-quarters full.
For the Streusel: (optional)
Combine the almond flour, coconut flour, sliced almonds, sweetener, salt and melted butter together.
Spread a layer of the mixture over the top of the batter, enough to cover the top of each muffin.
Bake:
Place the muffin pan in the oven and bake for 25-30 minutes.
Nutrition
- Serving Size: 1 Muffin
- Calories: 236
- Fat: 14.3
- Carbohydrates: 5.8
- Protein: 5.9
