Raspberry & Chocolate Keto Muffins

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

These Raspberry & Chocolate Keto Muffins are most assuredly unlike any muffin you have ever had!

While this recipe is obviously lacking the flour and sugar of your usual non-keto varieties, this recipe also has no almond meal or any flours in it.  I have added collagen for health and a load of very delicious nut butter.

The muffins themselves are very fudgy and moist.  They come out of their patty cake or muffin liners completely clean and they have a slight firmness to the outer shell but a dense lightness inside.  Don’t ask me how something can be dense and light at the same time, but it is!  This recipe is EXTREMELY versatile.  You can flavour it up with so many essential oils, chocolates, nibs, and bits, tea, coffee, cream cheese, extracts and so on!  But first PLEASE make the original!

What is Collagen?

You will see that I have used Nutraorganics Collagen in this recipe.  I have added collagen for many health benefits but also to give a little bit of chew and bounce to these muffins.

Collagen is fabulous for overall health it is proven to help

  • joint pain
  • reduce hair loss
  • strengthen nails
  • improve metabolism
  • prevent skin dryness and wrinkles
  • improve muscle mass
  • decrease bone degeneration
  • help leaky gut
  • protect cardiovascular health
  • benefit liver health and function

Chocolate muffin

Recipe NOTES

I really wanted make you all aware that when you make this recipe you will find the batter very thick and very sticky. This is the way it is SUPPOSED to be!  No need to thin it out or panic.  It is just a thick batter, I mean it has a tonne of nut butter in it doesn’t it?  Speaking of nut butters it is completely up to you what nut butters you use.  I had a little of a cacao and Brazil nut butter, some spiced almond butter, and some peanut butter to add to one batch.  Use up what you have but DO NOT USE the butters that DONT TASTE NICE!  If an ingredient doesn’t taste good before going in, it isn’t going to taste any better in the recipe.  Seeing the nut butter is a major component make sure it is one you like that has no sugar or nasties added.

Dairy FREE/and or Nut FREE

For an easy dairy free version swap out butter for coconut oil.  It is that easy.  I have used dairy free chocolate in the recipe and there are several low carb options in dairy free chocolates available.  The Little Zebra Chocolate Buds are available from Low Carb Emporium

For nut free Tahini would work well.  My biggest tip is that before filling your cases please taste your mix before you spoon it in.  If you feel it needs more cinnamon, an essence, or chocolate add it NOW.  The batter does indicate that flavour of the end product.

Chocolate muffin

I am working on the recipes for some brownies and brookies (a brownie/cookie combination) and will hopefully have them up tomorrow for you all to try out as well.  Very easy and delicious!

Lastly, if you haven’t already checked out our store filled with a MASSIVE Keto collection of cookbooks then you need to have at least a quick browse. With literally hundreds of fantastic, easy to follow recipes for every palate. You can find the store here>>

Happy cooking!  Don’t forget if you love this recipe and give it a go to Pin it for later or comment below.

Chocolate brownies

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Chocolate Muffin

Raspberry & Chocolate Keto Muffins

These are so easy to make and deliciously fudgy from the nut butter.
4.5 from 2 votes
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Course: Dessert
Cuisine: Australian Keto
Keyword: keto muffin
Recipe Category: Low Carb
Calories: 234kcal
Author: Megan
Servings: 10 serves
Tap or hover over number to scale ingredients
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Ingredients

Optional

Instructions

  • Preheat oven to 180℃. Line a muffin tin with 10 paper liners.

Conventional Method

  • Mix all ingredients in a large bowl until well combined

Thermomix Method

  • Mix all ingredients except chocolate buttons for 45 seconds/speed 5
  • Spoon mixture into muffin cases
  • Add 2 choc buttons per muffin if using
  • Cook 15-20 mins or until muffins are firm and cooked through (muffins are fudgy)
  • Cool before serving.

Notes

For a dairy free version swap butter for coconut oil.
For a nut free version, you could try seed butters although I am unsure how this would affect the flavour.
Muffins are suitable to freeze, or refrigerate for up to 1 week.
If not using the collagen there is no need for any substitutions.

Nutrition

Serving: 1serve(1 muffin) | Calories: 234kcal | Carbohydrates: 8g | Protein: 8g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 34mg | Potassium: 387mg | Fiber: 4g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 1.4mg | Calcium: 161mg | Iron: 1.7mg | Net Carbs: 4g
Tried this recipe?Mention @meganellam or tag #madcreations!

Chocolate and Raspberry Muffin

Keto muffin

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