KETO Friendly Dark Chocolate Raspberry Muffins (Gluten & Sugar Free)

Super simple & quick to make ~
 Pretty & delicious muffins!

Ingredients:
coconut oil cooking spray
1 cup almond flour
1/2 cup unsweetened dark cocoa powder
1/4 cup Lakanto Classic sweetener
1 tablespoon baking powder
1/8 teaspoon pink Himalayan or sea salt
1 1/2 teaspoons pure vanilla extract
2 large organic eggs
1/2 cup heavy cream
1/4 cup dark sugar free chocolate chips
1/3 cup fresh raspberries
11 raspberries for garnish

Method:
Preheat oven to 375*. Lightly spay 11 cups of a muffin pan with coconut oil, or use paper liners. In a large bowl, Whisk together the flour, cocoa, sweetener, baking powder and salt. In a small bowl, lightly beat the vanilla, eggs and cream until blended. Gently fold in the chocolate chips and 1/3 cup raspberries. Spoon the batter evenly between 11 muffin cups. Place one raspberry on top of the center of the muffin batters. 

Bake for 10 minutes. Rotate the pan and bake for 5 to 10 minutes longer, or until a toothpick, inserted in a muffin, comes out clean. Cool for 10 minutes in the pans. Remove from the pans and allow to cool completely. Store in an airtight container, in the refrigerator. Makes 11.

Notes: These muffins taste best chilled. (Also, the paper liners are more easily removed from chilled muffins.) My recipe testers loved these and couldn't tell that they were gluten and sugar free!

Variation: Omit the raspberries and divide the batter between 10 muffin cups, instead of 11.

Nutritional info per muffin:
129 calories ~ 10.26 grams fat ~ 3.46 grams net carbs ~ 4.4 grams protein