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Low-carb raspberry muffins

updated

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Ingredients for 1 servings:

  • 70 g almond flour
  • 250 g raspberries, fresh
  • 50 g xylitol (sugar substitute), possibly less
  • 60 g butter
  • 3 eggs
  • 1 tsp baking powder
  • 1 pinch of salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

with almond flour

Preheat oven to 170 degrees Celsius (top and bottom heat). Wash and drain the raspberries. Melt the butter in a small saucepan over low heat. Meanwhile, separate one of the eggs and beat the egg whites until stiff peaks form. Place the yolks and the other two eggs in a separate bowl and whisk. Slowly add the melted butter and whisk again. Sift the almond flour into a bowl and mix in the baking powder, xylitol, and salt. Then add to the egg mixture. Carefully fold in the beaten egg whites. Finally, add the raspberries and stir gently. Pour the batter into the muffin tins and bake on the middle rack for about 30-35 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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