Raspberry and Almond Friand Muffins

Little almond-flour muffins studded with raspberries — naturally low in carbs, gluten-free and just sweet enough.

Serves:: 8
Prep time:: 35 minutes
Category:: Desserts

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

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.

Nutrition (per serving)

Calories 210
Protein 7g
Fat 18g
Carbs 5g
Fibre 3g
Sugar 2g
Sodium 85mg