• Ellie

Keto Raspberry Muffins

Updated: Jun 18

Let's talk about the ketogenic diet. The Keto diet is a predominantly high fat, low carb diet. This diet forces the body to burn fat as its main source of fuel instead of carbohydrates. There are multiple different reasons why people may choose to follow a ketogenic diet. One of the main reasons being for weight loss or perhaps to control blood sugar level. I am a Coeliac and have eaten a gluten-free diet since I was 8 years old. In my late teen years, I was also diagnosed with PCOS (Polycystic Ovary Syndrome). One of the common symptoms of PCOS is weight gain, this is usually because of insulin resistance.

In order to try and control weight gain, it is advised for people with insulin resistance to eat a low GI diet. I will talk more about this on another blog, for now, let's get to the muffins!!

These muffins are keto-friendly as they are made with almond flour. They have a different yet unique taste to a regular muffin but are super delicious and extremely satiating.

Makes 6 muffins.

To make these dreamy muffins you will need:

128g Almond flour

32g butter (I used a light olive oil butter/spread called Bertolli)

2 large eggs

30g 0 calorie sweetener (I use NKDliving erythritol)

1tbsp Vanilla extract

3 tbsp Coconut milk

2 tsp baking powder

80g Raspberries

First, Preheat the oven to 170 Degrees

In a large bowl add the Almond flour, Sweetener, baking powder, vanilla extract and the eggs (beaten already).

Next, melt the butter in the microwave and then add this to the bowl.

Mix the ingredients well until it has formed a firm batter consistency.

Lastly, fold in the raspberries (save some for the topping)

Add the mixture to a greased muffin tray and leave to bake for 25 minutes. Once its ready leave to cool completely for a further 20 to 30 minutes.

These muffins are really delicious and have a rich nutty flavour.


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