• ½ cup coconut flour
  • ½ Tbsp SweetLeaf® Stevia Sweetener
  • 4 eggs
  • ¼ cup heavy whipping cream
  • 2 Tbsp. almond milk
  • ¼ cup melted butter
  • 3 tsp. lemon extract, or to taste
  • 1 ½ tsp. vanilla extract
  • 2 Tbsp. Ricotta cheese, heaping
  • 2 tsp. baking powder
  • Pinch of kosher salt
  • ½ oz., or 15 grams, freeze dried raspberries
  • Directions

    Preheat oven to 350 degrees. Grease a muffin pan. Combine melted butter and sweetener. Add eggs, mixing well. Add vanilla and lemon extracts, heavy whipping cream, ricotta cheese, & almond milk. When mixture is smooth, add coconut flour, baking powder, and salt. Crush raspberries into small pieces and add to mixture.

    Using a small cookie scoop, evenly distribute the mixture into 11 molds. Bake for 25-30 minutes, or until toothpick comes out clean. Take out of pan and let cool.

    Nutrition Facts

    • Serving size: 1 muffin
    • Fats: 6.9g
    • Protein: 1.2g
    • Carbohydrates: 4.5g
    • Net Carbohydrates: 1.7g

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