Ingredients
1¾ cups almond flour
2 tsp baking powder
½ cup keto sweetener (erythritol or monk fruit)
¼ cup blended cottage cheese
2 eggs
½ cup sugar-free white chocolate chips
½ cup raspberries, mashed
Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
Mix the Batter
In a large bowl combine:
almond flour
baking powder
keto sweetener
Add the blended cottage cheese and eggs, then mix until a smooth batter forms.
Add the Chocolate Chips
Fold in the sugar-free white chocolate chips gently.
Fill the Muffin Tin
Spoon the batter evenly into the prepared muffin cups.
Add Raspberry Swirl
Top each muffin with a spoonful of mashed raspberries and lightly swirl with a toothpick or spoon.
Bake
Bake for about 25 minutes, or until the tops turn golden and the muffins are set.
Cool & Serve
Remove from the oven and let cool for 10–15 minutes before serving.
