Raspberry and Almond Friand Muffins
Desserts
Little almond-flour muffins studded with raspberries — naturally low in carbs, gluten-free and just sweet enough.
Serves
8 people
Prep Time
35 minutes
Instructions
1. Preheat the oven to 170C and line 8 muffin holes. 2. Beat the melted butter, eggs, sweetener and vanilla, then fold in the ground almonds and baking powder. 3. Divide between the cases, push 3-4 raspberries into each and scatter with flaked almonds. 4. Bake for 20-22 minutes until golden and springy. Cool before eating.
Ingredients
- 150 g ground almonds
- 3 whole eggs
- 60 g butter
- 40 g erythritol sweetener
- 120 g raspberries
- 1 tsp baking powder
- 1 tsp vanilla extract
- 15 g flaked almonds
Nutrition Facts
Calories
210 kcal
Protein
7g
Fat
18g
Carbs
5g
Fiber
3g
Sugar
2g
Sodium
85mg