LOW CARB RASPBERRY & COCONUT MUFFINS

PREP TIME: 10 mins

COOK TIME: 30 mins

TOTAL TIME: 40 mins

COURSE: Dessert, Snack, Treat

CUISINE: Australian

SERVINGS: 12

CALORIES: 210 kcal

INGREDIENTS:

• teaspoon extra-virgin coconut oil melted

• 2.5 cups almond meal

• 1 teaspoon ground cinnamon

• 1 teaspoon baking powder or gluten-free baking powder

• 4 free-range eggs beaten

• 1/4 cup extra-virgin coconut oil melted

• 1/4 cup stevia granular sweetener

• 1 cup raspberries fresh or frozen

• 1/4 cup coconut flakes

INSTRUCTIONS:

1. Preheat oven to 180°C.

2. Combine almond meal, cinnamon and baking powder in a large bowl.

3. Add the eggs, oil and stevia and mix thoroughly.

4. Carefully fold in the berries and coconut. If the mixture is very thick, add 1/2 cup of water and mix thoroughly.

5. Spoon mixture into lightly greased muffin tins (10-12).

6. Bake for approximately 30 minutes or until a skewer inserted comes out clean.