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Keto Raspberry Lemonade Muffins
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Servings
8
muffins
Ingredients
1
cup
blanched almond flour (not almond meal)
⅛
teaspoon
baking soda
⅛
teaspoon
celtic sea salt
3
large eggs
¼
cup
grapeseed oil
1
tablespoon
lemon zest
⅛
teaspoon
vanilla stevia
1
cup
frozen raspberries
Instructions
In a
food processor
, pulse almond flour, baking soda, and salt
Pulse in eggs, oil, lemon zest, and stevia for 20 seconds
Stir in raspberries by hand
Divide batter between 8
paper lined
muffin cups
Bake at 350°F for 30 minutes
Cool 30 minutes
Serve
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Cook Mode
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Equipment
Food Processor
Paper Liners
Muffin Cups
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!