Keto White Chocolate-Raspberry Muffins

11 28 225
Ingredients Minutes Calories
Prep Cook Servings
10 min 18 min 18
Keto White Chocolate-Raspberry Muffins
Health Rating


1/2 cup Cocoa butter (melted but not hot)
8 tbsp Swerve Sweetener, granular (about 1/2 cup; or coconut sugar - not keto)
4 large egg Egg
1/4 cup Coconut milk (full fat)
1 tsp Vanilla extract, pure
2 1/2 cup Almond flour/meal, Bob's Red Mill (superfine)
4 tbsp Collagen peptides (about 1/4 cup)
2 tbsp Coconut flour
1 1/4 tsp Baking powder
1 tsp Baking soda
1 cup Frozen raspberries (roughly chopped)


1. Preheat the oven to 350 degress Fahrenheit.

2. Line a muffin tin with unbleached parchment liners or silicon muffin liners.

3. In a medium-size mixing bowl, whisk together all dry ingredients except the frozen raspberries. Set aside.

4. In the bowl of a stand mixer, cream together the melted cacao butter and sweetener.

5. Add the remaining wet ingredients and continue mixing.

6. Add in the dry ingredients while the mixer is running. When thoroughly combined, turn off the mixer.

7. Fold in frozen raspberries.

8. Place roughly 2 tablespoons of the muffin batter in each of the muffin holes.

9. Bake 20 to 22 minutes, or until golden brown.

10. Remove from the oven and cool.

11. Store in the fridge in an airtight container.

Nutrition Facts

Per Portion

Calories 225
Calories from fat 142
Calories from saturated fat 49
Total Fat 15.7 g
Saturated Fat 5.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 2.5 g
Cholesterol 43 mg
Sodium 142 mg
Potassium 40 mg
Total Carbohydrate 12.6 g
Dietary Fiber 2.3 g
Sugars 3.7 g
Protein 8.2 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 0.7

Energy sources