makes a filling breakfast or satisfying keto dessert too. You could even swap out the Raspberries for other types of Keto-friendly fruits like Strawberries, Blueberries, or Blackberries if you want, or leave the Lily’s Dark Chocolate Chips out too. It’s a very versatile base for making keto muffins.
For mixing the muffin batter, I find it easiest to mix these in an Electric Stand Mixer like a Kitchenaid, but you could also use a good electric hand mixer too (since they are a lot cheaper). Mixing this by hand would require a good amount of mixing to get the batter nice and even.
Since this recipe (like many Keto bread and cakes) contains a fair amount of eggs, I am sure that there will be people who make jabs and remarks about how it must “taste like eggs”, but I have some advice about that. If you leave the eggs on the counter until they get up to room temperature they lose most of their eggy flavor. The colder your eggs are when you make this, or any other egg dish for that matter, the stronger the taste and smell of eggs will be.
- 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 Lakanto Classic Monkfruit 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
- Pre-heat the Oven to 350*F.
- In an Electric Stand Mixer combine 3/4 Cup Coconut Flour, 3/4 Cup Lakanto Classic Monkfruit Sweetener, 1/2 Teaspoon of Pink Himalayan Salt, and 2 Teaspoons of Baking Powder.
- In a Medium Bowl crack open 9 Large Cage-Free Eggs (Room Temperature preferred for best flavor), and set them aside.
- Next, take your dry ingredients in the Stand Mixer and add 1 Tablespoon Pure Vanilla, 2 TBSP Lemon Juice, 3 Tablespoons Heavy Whipping Cream, 12 Tablespoons of Melted Grass-Fed Butter, and the 9 Large Eggs from earlier. Mix them to get them combined well.
- Add in 1/2 Teaspoon of Xanthan Gum to thicken up the mixture and give it some binding.
- Take the Mixing Bowl off the stand mixer and add in 1 Cup of Lily’s Dark Chocolate Chips, and gently fold them into the batter with a spatula.
- Line a 12 Muffin Tin with cupcake liners and then scoop an equal amount of batter into each muffin cavity.
- Place 3 Raspberries in the middle of each muffin, which should fall through the batter and into the middle of the muffin. You shouldn’t need to press them in, since gravity will slowly do the trick. Doing it this way prevents most of them from settling on the bottom of the muffins and getting soggy on the bottoms.
- Bake at 350*F for about 15 minutes. Remove the Muffin Tin from Oven and add 3 more Raspberries to the top of each muffin.
- Bake again right away for about another 12 minutes.
- Once your muffins are baked, patiently wait and let them cool on the counter before attempting to remove them from their Cupcake Liners.
- Either enjoy by themselves, or serve with a slice of Grass-Fed Butter on top to increase the fat ratios.