It’s a delicious recipe for a keto-friendly dessert. Keto Raspberry Chocolate Chip Muffin Recipe is a delicious and sweet dessert that can be used as a filling breakfast, or a satisfying keto sweet also. You can even substitute the Raspberries with other kinds of Keto-friendly fruit such as Strawberries, Blueberries, or Blackberries If you’d like or even leave Lily’s Dark Chocolate Chips out as well. It’s an extremely versatile base for keto muffins.
To mix the batter for muffins I find it easier to mix the batter using an electric stand mixer similar to one like a Kitchen aid or a Kitchen aid, however you could make use of a decent hand mixer (since they’re a lot less expensive). Mixing the batter by hand will need a lot of mixing to ensure that the batter is smooth and even.
This recipe (like many Keto cakes and breads) includes a significant number of eggs I’m certain that there will be some who make comments and jibes about how it should “taste like eggs”, but I’ve got some tips on the matter. If you keep eggs in the refrigerator until they are brought up to temperatures at room temperature, they are able to lose the majority of their egg-like flavor. The colder your eggs are at the time you cook this dish or any other egg-based dish the stronger the flavor and scent of eggs will be.
KETO RASPBERRY CHOCOLATE CHIP MUFFINS
EASE OF PREPARATION: Easy
PREP TIME: 15 Minutes
COOKING TIME: 30 Minutes
TOTAL TIME: 45 Minutes
INGREDIENTS
9 Cage-Free Eggs
3 Cups Fresh Raspberries
3/4 Cup Coconut Flour
12 Tablespoons Grass-Fed Butter
1 Cup Lily’s Dark Chocolate Chips
3/4 Cup Lecanto Classic Monk fruit Sweetener
3 Tablespoons Heavy Whipping Cream
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Pure Vanilla Extract
2 Teaspoons Baking Powder
1/2 Teaspoon Xanthan Gum
1/2 Teaspoon Pink Himalayan Salt
INSTRUCTIONS
Pre-heat the Oven to 350*F.
In an electric stand mixer mix 3/4 Cup Coconut Flour 3/4 Cup Lecanto Classic Monk fruit Sweetener 1/2 Teaspoon pink Himalayan Salt, and 2 Teaspoons of Baking powder.
Within the Medium Bowl crack open 9 Large Cage-Free Eggs (Room Temperature recommended for most taste) and then set them aside.
Then, put your dry ingredients and put them in your Stand Mixer and include one Tablespoon Pure Vanilla 2 TBSP lemon Juice Three Tablespoons Heavy Whipping cream, twelve Tablespoons of Melted Grasses-Fed Butter as well as the 9 Large Eggs you made earlier. Mix the ingredients to make them well-combined.
Add 1/2 teaspoon of Xanthan Gum to increase the thickness of the mixture and provide it with a bit of binding.
Remove your Mixing Bowl off the stand mixer and add one Cup of Lily’s Dark Chocolate Chips and then gently incorporate in the batter using the help of a spatula.
Line the 12-inch Muffin Tin with cupcake liners and then pour the batter equally inside each of the muffin cavities.
Put 3 Raspberries inside each muffin. They should be able to fall through the batter before falling in the middle of your muffin. There is no need to push them into the muffins because gravity will gradually work the trick. This method prevents the majority of them from sinking in the middle of muffins and becoming watery at the tops.
Bake at 350°F for approximately 15 minutes. Then, remove Muffin Tin Muffin Tin from Oven and add three additional Raspberries to the top of each muffin.
Bake the cake again, right away, for 12 minutes more.
When your muffins are cooked then wait patiently and allow them to cool on the counter prior to trying to take them out of the Cupcake Liners.
Enjoy them all by themselves or pair it with slices of Grass-Fed Butter over the top to boost the fat ratio.
