Low Carb Raspberry Brownie Muffins | Sugar free, keto, grain free, gluten free, LCHF, paleo

Low Carb Brownie Muffins: Raspberry Edition

I’m really into low carb brownie muffins this week, which is funny, because I’m typically not that huge a fan of brownies. But who knows why we have these strange cravings! Either way, these are rich and moist and chocolatey, without being overly sweet. The raspberries add a nice tartness as well. You will notice that I did use real raspberries instead of flavoring – I think it makes a big difference in terms of both texture, and taste. Also, it looks so pretty when you bite into one of these low carb brownie muffin treats, and you get that nice pop of red.

These low carb brownie muffins are more cake-like than fudge-like, which I realize is not the preference of the entire world. But, just think of these as little cupcakes, and all is right with the world. I’m going to participate in some test kitchen adventures this week to see if I can make a fudgier low carb brownie – that’s really the dream.

Recipe notes for Low Carb Brownie Muffins: Raspberry Edition!

  • Using real raspberries instead of an extract or other flavor really does make a difference here, and the amount of carbs the berries add is negligible. Plus, think of the antioxidants you’re getting!
  • If you’re a little bolder, and don’t mind a slightly-less-cooked muffin (they’ll be fudgier), pull them out of the oven about 3-5 minutes early. The muffin will still be cooked, just less so, and the egg will set up a little softer to make the middles denser.
  • Try replacing the raspberries with strawberries – you will not be disappointed!
  • Chocolate chips would be right at home in this recipe as well…just saying…
  • You could use frozen or fresh raspberries in place of the dreeze dried one, but the muffins may need a bit more cooking time to account for the added moisture.

Low Carb Raspberry Brownie Muffins | Sugar free, keto, grain free, gluten free, LCHF, paleo

Low Carb Raspberry Brownie Muffins

Yield: 6 muffins

Serving Size: 1 muffin

Calories per serving: 225

Fat per serving: 21.1g

Carbs per serving: 3.4g net

Protein per serving: 5,9g

Fiber per serving: 2.7g

Low Carb Raspberry Brownie Muffins

Ingredients

Instructions

  1. Preheat the oven to 350. Grease a 6 wells of a muffin tin or use a silicon one. Either way is fine!
  2. Put the 3/4 cup of pecans in a food processor/blender and grind until fine.
  3. In a mixing bowl, add ground pecans, cocoa powder, coconut butter, vanilla, and stevia. Mix until thoroughly combined.
  4. Add in eggs one at a time, completely mixing each in before adding the next.
  5. Add in the freeze dried raspberries, and again mix until thoroughly incorporated.
  6. Distribute evenly into the muffin tin and bake for 20 minutes until a knife comes out clean when inserted in the middle.
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Low Carb Raspberry Brownie Muffins | Sugar free, keto, grain free, gluten free, LCHF, paleo

Low Carb Raspberry Brownie Muffins | Sugar free, keto, grain free, gluten free, LCHF, paleo

2 Comments

  • Peggy September 29, 2015 at 9:34 pm

    How many eggs in the raspberry brownie muffins?

    Reply
    • Liz September 29, 2015 at 9:37 pm

      4 eggs – so sorry I left that out!!

      Thanks for catching it 🙂

      Reply

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