These beauties are low carb, gluten free, sugar free, loaded with fiber, protein, AND deliciousness... it's everything I LOVE in a muffin. ENJOY!!
1 cup almond flour
1 tbsp coconut flour
1/2 cup vanilla protein powder (make sure it's low carb)
1 1/2 tsp baking powder
3 tbsp truvia (use whatever sugar substitute you prefer)
3 tbsp coconut oil (vegetable oil is fine too)
4 tbsp heavy cream
1 tsp vanilla
3/4 cup frozen raspberries
Preheat oven to 325 degrees
Combine almond flour, coconut flour, protein powder, baking powder & truvia. In a small bowl combine wet ingredients then slowly add the wet to the dry; mix until combined. Gently fold in raspberries. Line muffin tin with liners and fill about 2/3 full. Bake for 12-15 minutes or until lightly golden on top. Remove from oven and cool for 10 minutes. YUMMY!!!