Keto Raspberry Muffins With Streusel Topping
I'm adding to my muffins repertoire with these keto raspberry streusel muffins! Gluten free and super easy to make, these muffins are a hit with the entire family, whether they are following a low carb diet or not. Only 3g net carbs per muffin.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast, Snack
Cuisine: British
Servings: 9 muffins
Calories: 281kcal
Sugar Free Cinnamon Streusel (Optional)
Muffin batter
Preheat the oven to 180 C / 350F and line a muffin pan with paper cups.
Whisk the eggs with an electric mixer until pale, fluffy and doubled in size. This takes about 2 minutes.
Add the Greek yoghurt, melted butter and vanilla extract and whisk until well-combined.
Stir together the dry ingredients in a second bowl - almond flour, coconut flour, baking powder and sweetener. Then add the dry ingredients to the wet and blend until you have a smooth batter. (Option to loosen the batter with 1 tablespoon almond milk if it's very firm - this depends on your yoghurt brand).
Last, carefully fold in the raspberries with a spatula. Fill the muffin batter into paper cups and smoothen the tops.
3g net carbs per serving. Makes 9 muffins.
Note - check your muffin batter after stirring everything together. If it is too firm, add a splash of almond milk (up to 2 tbsp) or a little more yoghurt.
These muffins are gently sweet, which is how I prefer them. Be sure to taste the batter and use up to ½ cup (100g) granulated sweetener if needed.
Store in the fridge (4-5 days) or freeze for up to 3 months.
Calories: 281kcal | Total Carbohydrates: 6g | Protein: 9.6g | Fat: 25.1g | Saturated Fat: 7.8g | Fiber: 3g | Sugar: 1.8g