These low-carb raspberry white chocolate muffins are just like traditional muffins with the same texture. The ingredients listed below help to make this possible and are necessary to achieve the same results. I don’t normally state this for recipes, but this one I have tried, tested and have now perfected. You will love these delicious Raspberry white chocolate chip muffins:)

Dry Ingredients
1 3/4 cups blanched almond flour
1/4 cups oat fiber 500
1 teaspoon baking powder
1/4 teaspoon of xanthan gum
1/2 teaspoon Glucomannan Powder

Wet Ingredients
2 Tablespoons oil
1/2 cup of Pyure erythritol sweetener
¼ cup melted unsalted butter
1 tsp. vanilla extract
2 tablespoons heavy cream
½ cup coconut or almond milk
3 Large eggs

6 oz fresh whole Raspberry
1/2 cup ketogenic friendly white chocolate chips 

Preheat oven to 350 degrees F
In a medium bowl, sift the almond flour then mix all the dry ingredients together. In a separate bowl, mix all the wet ingredients together. Add the raspberries to the dry ingredients and cover with the almond flour mixture. Fold the wet into the dry ingredients carefully. Spoon the mixture into a muffin pan. Bake for 20-25 minutes. Cool before adding the white chocolate chips.

Makes 10 Muffins