Raspberry Eggnog Muffins

Sweet, spiced, buttery, and festive with a pop of juicy red from fresh raspberries.
Keyword Chef Taffiny Elrod, Eggnog
Recipe Creator Chef Taffiny Elrod
Prep Time 20 minutes
Cook Time 25 minutes

Yields:

12 muffins

Ingredients:

  • 1 cup sifted fine almond flour (3 oz.)
  • 1 serving Eggnog Keto Chow
  • 1/4 cup coconut flour plus 1/2 tsp for coating raspberries 1 oz.
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 2 large eggs
  • 1/2 cup granulated erythritol
  • 1/2 cup melted unsalted butter
  • 1/4 cup heavy cream
  • 1/2 tsp. pure vanilla extract
  • 1/2 cup fresh raspberries 3 oz.
  • muffin tin
  • paper muffin liners

Directions:

  • Preheat the oven to 350℉ and line the muffin tin.
  • In a large mixing bowl, stir together the almond flour, Keto Chow, coconut flour, baking powder, and cinnamon.
  • In a separate bowl, whisk the eggs, then mix in the erythritol, melted butter, heavy cream, and vanilla extract.
  • Pour the liquid ingredients into the dry ingredients and stir well. Batter will be thick.
  • Place the raspberries in a dish and sprinkle the 1/2 tsp. coconut flour over them. Shake the dish so the raspberries are completely coated in flour. Lift the raspberries out of the coconut flour so any excess flour remains in the dish. Add the coated raspberries to the batter. Gently stir them into the batter. They will break as they are stirred in, which is fine.
  • Scoop about 1/4 cup batter into each lined muffin tin. The batter will be very thick. Pat it down lightly. It will spread to fill the cups as it bakes.
  • Bake on a center rack for approximately 25 minutes, or until the muffins are slightly brown on the top and a cake tester inserted in the center comes out clean. Serve warm or cold.
  • Allow to cool completely before storing them in an airtight container in the refrigerator for up to a week, or in the freezer for up to three months.
Nutrition Facts
Raspberry Eggnog Muffins
Serving Size
 
1 muffin
Amount per Serving
Calories
163.25
% Daily Value*
Fat
 
14.18
g
22
%
Saturated Fat
 
6.61
g
41
%
Trans Fat
 
0.37
g
Polyunsaturated Fat
 
1.36
g
Monounsaturated Fat
 
5.26
g
Cholesterol
 
57.76
mg
19
%
Sodium
 
147.29
mg
6
%
Potassium
 
263.32
mg
8
%
Carbohydrates
 
13.22
g
4
%
Fiber
 
2.73
g
11
%
Sugar
 
1.48
g
2
%
Sugar Alcohol
 
8.29
g
Net Carbs
 
2.19
g
Protein
 
5.54
g
11
%
Vitamin A
 
435.56
IU
9
%
Vitamin C
 
11.89
mg
14
%
Calcium
 
126.1
mg
13
%
Iron
 
0.83
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

  • 1 cup sifted fine almond flour (3 oz.)
  • 1 serving Eggnog Keto Chow
  • 1/4 cup coconut flour plus 1/2 tsp for coating raspberries 1 oz.
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 2 large eggs
  • 1/2 cup granulated erythritol
  • 1/2 cup melted unsalted butter
  • 1/4 cup heavy cream
  • 1/2 tsp. pure vanilla extract
  • 1/2 cup fresh raspberries 3 oz.
  • muffin tin
  • paper muffin liners
Nutrition Facts
Raspberry Eggnog Muffins
Serving Size
 
1 muffin
Amount per Serving
Calories
163.25
% Daily Value*
Fat
 
14.18
g
22
%
Saturated Fat
 
6.61
g
41
%
Trans Fat
 
0.37
g
Polyunsaturated Fat
 
1.36
g
Monounsaturated Fat
 
5.26
g
Cholesterol
 
57.76
mg
19
%
Sodium
 
147.29
mg
6
%
Potassium
 
263.32
mg
8
%
Carbohydrates
 
13.22
g
4
%
Fiber
 
2.73
g
11
%
Sugar
 
1.48
g
2
%
Sugar Alcohol
 
8.29
g
Net Carbs
 
2.19
g
Protein
 
5.54
g
11
%
Vitamin A
 
435.56
IU
9
%
Vitamin C
 
11.89
mg
14
%
Calcium
 
126.1
mg
13
%
Iron
 
0.83
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Preheat the oven to 350℉ and line the muffin tin.
  • In a large mixing bowl, stir together the almond flour, Keto Chow, coconut flour, baking powder, and cinnamon.
  • In a separate bowl, whisk the eggs, then mix in the erythritol, melted butter, heavy cream, and vanilla extract.
  • Pour the liquid ingredients into the dry ingredients and stir well. Batter will be thick.
  • Place the raspberries in a dish and sprinkle the 1/2 tsp. coconut flour over them. Shake the dish so the raspberries are completely coated in flour. Lift the raspberries out of the coconut flour so any excess flour remains in the dish. Add the coated raspberries to the batter. Gently stir them into the batter. They will break as they are stirred in, which is fine.
  • Scoop about 1/4 cup batter into each lined muffin tin. The batter will be very thick. Pat it down lightly. It will spread to fill the cups as it bakes.
  • Bake on a center rack for approximately 25 minutes, or until the muffins are slightly brown on the top and a cake tester inserted in the center comes out clean. Serve warm or cold.
  • Allow to cool completely before storing them in an airtight container in the refrigerator for up to a week, or in the freezer for up to three months.

Shopping list:

Submit a review:

Add a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Submit your Recipe

Been busy with some kitchen magic, and ready to share your own Keto Chow recipe with the world? We’re all ears! Submit your recipe here.

Shopping Basket