Keto Raspberry Muffins
Quick, easy and delicious keto raspberry muffins so much. Ready in <30 minutes or let them cool to frost with cheesecake buttercream.
Equipment
- I use a USA Crown Top Muffin Pan
Ingredients
- 50 g butter or light tasting oil
- 50 g sweetener I use Sukrin:1
- 250 g almond meal or almond flour (2 cups)
- 4 large eggs room temperature
- 65 g sour cream or yoghurt of choice
- 2 tablespoons Keto Creamer I use Brain and Brawn (optional)
- 1 teaspoon vanilla extract
- 2 teaspoons gluten free baking powder I use gluten and aluminium free
- 90 g raspberries
- 1/4 cup keto white choc chips I use ChocZero
KETO WHITE CHOCOLATE RASPBERRY FROSTING
- 1/4 cup sugar free raspberry jam
- 250 g cream cheese
- 140 g unsalted butter
- 85 g powdered sweetener
- 60 g keto white chocolate melted
- 30 g thickened cream or heavy cream
Instructions
CONVENTIONAL METHOD
- Preheat oven to 160℃. Line a 12-hole muffin (100ml capacity) pan.
- Place all the muffin ingredients, except raspberries and white chocolate, into a mixing bowl. Stir until combined.
- Spoon mix into prepared lined pan. Push raspberries and white choc chips into each muffin.
- Bake for 20 minutes. Cool on wire tray until cool.
WHITE CHOCOLATE RASPBERRY BUTTERCREAM
- Pour the jam into a small saucepan and bring to a simmer. Simmer until the jam has thickened. Set aside and allow to cool slightly.
- Place the cream cheese, butter, sweetener, white chocolate and cream into a stand mixer and mix until smooth. Scoop half of the buttercream into a separate bowl.
- Fold the cooled jam through half of the buttercream. Spoon each half of the buttercream into two separate sides of a piping bag fitted with a large star tip. Pipe onto the cooled muffins. Decorate and serve.
THERMAL METHOD
- Preheat oven to 160℃. Line a 12-hole muffin (100ml capacity) pan.
- Place all the ingredients, except the raspberries and white chocolate, into the mixer bowl; mix 25 sec/speed 4.
- Spoon mix into prepared lined pan. Distribute the raspberries between each muffin.
- Bake for 20 minutes. Cool on wire tray until cool.
WHITE CHOCOLATE RASPBERRY BUTTERCREAM
- Pour the jam into a small saucepan and bring to a simmer. Simmer until the jam has thickened. Set aside and allow to cool slightly.
- Place the cream cheese, butter, sweetener, white chocolate and cream into the mixer; mix 40 sec/speed 4. Scrape and repeat if needed. Scoop half of the buttercream into a separate bowl.
- Fold the cooled jam through half of the buttercream. Spoon each half of the buttercream into two separate sides of a piping bag fitted with a large star tip. Pipe onto the cooled muffins. Decorate and serve.
Notes
STORAGE
After cooling at room temperature keep the muffins in an airtight container in the fridge for up to 4 days. Alternatively, free in a ziplock bag in the freezer.
INGREDIENTS
I use light tasting olive oil but butter or ghee can be used in its place.
For the sweetener I use Sukrin:1. It is an erythritol and steviol mix and does not have any aftertaste. Monk Fruit/erythritol blends can be used or other brands such as Natvia and SoNourished.
Almond meal or almond flour can be used. For a nut-free keto muffin you can substitute with lupin flour however I have not tested it.
I always use room temperature eggs as they give a less eggy taste and perfect baking results every time.
Keto Creamer is often a blend of grass-fed butter and coconut oil, or MCT and collagen. You can leave it out completely or I would recommend adding the same quantity in powdered collagen. It makes the muffins lighter when baked.
EQUIPMENT
I have used a Crown Muffin Top Tray by USA Pans.
Nutrition
Serving: 1serve (1 muffin)Calories: 343kcalCarbohydrates: 6gProtein: 8gFat: 33gSaturated Fat: 11gTrans Fat: 1gCholesterol: 95mgSodium: 58mgPotassium: 45mgFiber: 3gSugar: 1gVitamin A: 548IUVitamin C: 2mgCalcium: 65mgIron: 1mgMagnesium: 5mgNet Carbs: 3g
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