Keto Raspberry Vanilla Muffins

4.17 from 6 votes

A lovely and moist low-carb vanilla muffin flavored with a fresh raspberry center and topped with white chocolate chips which are optional.

Prep Time 10

Cook Time 35

Servings muffins

Calories 264kcal

Author Jo Harding

Preheat the oven to 350 F / 180C / 160 fan and line a muffin pan with paper muffin baking cups. Note: you can add a little oil to the baking cup so they stick a bit less.
Place the frozen berries and water in a small saucepan and cook on a medium / low heat for about 4 - 5 minutes until soft. Turn off the heat and add the ground chia. Allow to fully cool to firm up. Option to add a little powdered sweetener to taste if you like.
Stir the dry ingredients together in a mixing bowl (almond flour, coconut flour, sweetener and baking powder).
Whisk the eggs with an electric mixer for 2.5 minutes until super fluffy.
Add the melted butter, yogurt and vanilla and whisk until fully combined.
Add the dry ingredients to the wet and blend to a smooth batter. Don’t over mix. Fold through ⅔ of white chocolate using a spatula.
Spoon the mix into the paper baking cups. Make a little well in the center with a spoon and add a dollop of raspberry mix. Top with the optional white chocolate.
Bake for about 35 minutes or until you can insert a skewer and it comes out almost clean. Don’t overcook. They should be a little moist as they will firm up as they cool.
Note: If your muffins are starting to brown quite quickly on top, cover loosely (do not seal) with tin foil until cooked. I covered mine from about 20 minutes.
Remove from the oven and allow to sit in the pan for 5 minutes then transfer to a wire rack to fully cool.
Storage: Tupperware for up to 4 days

Net Carbs 5g