Ingredients:

  • 1 1/2 cup almond flour
  • 4 tbsp melted butter
  • 1/3 cup of Sweetener
  • 1 tsp Baking Soda
  • Three eggs
  • 1 cup fresh or frozen raspberries
  • 1/3 cup sugar-free white chocolate chips
  • 1 tsp Vanilla

Instructions:

  • Combine all ingredients in a bowl
  • Stir until muffin batter forms.
  • Stir in the raspberries
  • Fill the muffin tray evenly with the batter – the recipe makes 12 mini muffins, and I have some left and fill out the three regular muffins forms.
  • Bake 30-35 min at 385F
  • Use powdered sweetener to decorates the muffins

Enjoy as low as 1.2 net carb per mini muffin and 3 net carbs per regular one size.