No-sweetener raspberry muffins

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Makes 6 muffins, 3g net carbs using my ingredients. I don’t use sweeteners and I don’t think it needs it, because of the mild sweetness from the coconut flour and the tartness/freshness of the raspberries.

Dry ingredients:

• 1/2 cup coconut flour

• 1/2 tbsp baking powder

• 1/8 tsp baking soda

• Pinch of salt

• 1/4 cup raspberries

Blend wet ingredients together:

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• 1/2 cup almond milk

• 4 tbsp heavy cream

• 2 tbsp butter, melted

• 2 eggs

• 1 tbsp vanilla extract

Put all dry ingredients in a bowl and mix gently to combine.

Blend wet ingredients together (I just used a regular blender) and pour into the dry ingredients and mix. Let sit for about 5 min so the coconut flour can absorb the moisture.

Put into well-greased muffin cups and bake for 35 min at 350°F.