Keto Raspberry Muffins With Streusel Topping
User Reviews
5
Keto Raspberry Muffins With Streusel Topping
Description
The muffin batter is prepared by whisking eggs until fluffy, then combining with Greek yogurt, melted butter, and vanilla extract. Dry ingredients—almond flour, coconut flour, baking powder, and sweetener—are mixed separately then folded into the wet to create a smooth batter. Fresh or frozen raspberries are gently folded in to distribute bursts of tartness throughout.
A streusel topping made with almond flour, coconut flour, butter, sweetener, vanilla, and cinnamon is sprinkled on top to provide a textured, spiced finish after baking. Muffins bake until a skewer inserted comes out clean, resulting in a moist interior with a tender crumb.
The recipe yields about nine muffins with around 3g net carbs per serving. Adjust the amount of sweetener in the batter to taste, and optionally add almond milk if the batter is too thick. Muffins can be stored refrigerated or frozen for later consumption.
Ingredients
- 4 egg room temperature, large
- ⅓ cup/ 75g butter then cooled, melted
- ⅓ cup/ 80g yogurt natural, full fat
- 2 cup/ 200g almond flour
- ⅓ cup / 40g coconut flour
- ⅓ cup/ 65g granulated sweetener
- 1 tablespoon vanilla extract
- 2 teaspoon baking powder
- 1 cup/ 123g raspberry frozen or fresh
Sugar Free Cinnamon Streusel (Optional)
- 5 tbsp / 30g almond flour
- ⅔ tbsp / 5g coconut flour
- 1.5 tbsp butter melted
- 1 tablespoon granulated sweetener
- ⅓ tsp vanilla extract
- 1 teaspoon cinnamon
Instructions
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.
Streusel
- Stir together the ingredients for the streusel topping and scatter over the muffins.
- Bake for about 25 -30 minutes or until a skewer inserted comes out clean.
Notes
- If the batter is too firm after mixing, add up to 2 tablespoons almond milk or a bit more yogurt to loosen it.
- Adjust sweetness by tasting batter and adding up to ½ cup (100g) granulated sweetener if desired.
- Muffins have about 3g net carbs each and the recipe makes 9 muffins.
- Store muffins in the fridge for 4-5 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9muffins
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Total Carbohydrates | 6g | 2% |
| Protein | 9.6g | 19% |
| Fat | 25.1g | 39% |
| Saturated Fat | 7.8g | 39% |
| Fiber | 3g | 12% |
| Sugar | 1.8g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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