Breakfast

LOW CARB & GLUTEN FREE PUMPKIN RASPBERRY MUFFINS

LOW CARB & GLUTEN FREE PUMPKIN RASPBERRY MUFFINS
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
Course: Breakfast
Servings: 2 people
Calories: 145 kcal
Ingredients
  • 113 g butter
  • 57 g almond butter
  • 64 g granulated sugar substitute
  • 1 can water chestnuts
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 2 eggs
  • 1 tsp vanilla
  • 1 can pumpkin puree (500ml)
  • 1 tsp baking powder
  • 85 g coconut flour
  • 1 cup fresh raspberries
Instructions
  1. In a food processor or blender, blend the butter, almond butter and granulated sugar substitute until smooth and creamy. Add the water chestnuts and puree until smooth. Blend in the cinnamon, nutmeg, eggs, vanilla and pumpkin puree until fully combined. Finally, add the baking powder and coconut flour and blend until smooth. The batter will be thick.

  2. Divide between 12 muffin cups. Top with fresh raspberries and bake at 350 degrees for 50 minutes. Turn off the oven and leave the muffins inside for another 10 minutes.

  3. Remove and cool before serving.

Nutrition information
  1. Serving Size: 1 muffin

  2. Fat: 12g 

  3. Carbohydrates: 3.8g 

  4. Protein: 3g

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