Raspberry Muffins with Lemon Cream Cheese Topping (Keto, Gluten Free)
Top each muffin with 2 or 3 additional raspberries if desired. Try using half raspberries and half blueberries.
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Servings: 24
Calories: 129kcal
Equipment
- muffin pan
Ingredients
- 1/2 cup Sour Cream
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups Almond Flour
- 1 tablespoon Coconut Flour
- 1/2 cup Swerve
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon Salt
- 1 cup Raspberries
Lemon Cream Cheese Topping
- 4 ounces Cream Cheese softened
- 2 tablespoons butter softened
- 1 tablespoon Swerve
- 1 teaspoon Lemon Extract
- Lemon Zest if desired
Instructions
- Preheat oven to 350 F
- Grease muffin tin pans.
- In a bowl mix the sour cream, eggs, vanilla extract and the coconut flour.
- In another bowl mix the dry ingredients: almond flour, Swerve, baking powder, cinnamon and salt.
- Combine the dry ingredients into the wet ingredients and stir until just combined.
- Gently fold in the raspberries.
- Using a small ice cream scoop or a tablespoon scoop batter into muffin tins. If using muffin top pans this will fill 24 muffins. If using a traditional muffin tin this will make 12 traditional sized muffins.
- Bake muffin tops for 11 to 12 minutes or until a toothpick inserted into the center comes out clean. If using a traditional muffin tin cook for 20 to 22 minutes or until a toothpick inserted into the center comes out clean.
To make lemon cream cheese topping
- In a bowl combine the cream cheese and butter until well blended.
- Stir in the Swerve and the lemon extract.
- Add the zest of half a lemon if desired
- Stir until smooth and top each muffin with a bit of the topping mixture.
Notes
Use Swerve or your favorite no calorie sweetener.
The carbs from Swerve has already been removed from the final carb total as sugar alcohols don't affect blood sugar levels.
Nutrition
Serving: 1g | Calories: 129kcal | Carbohydrates: 4g | Protein: 4g | Fat: 11g | Fiber: 2g
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