Almond flour muffins studded with fresh raspberries and chunks of white chocolate that melt into the crumb.
These raspberry and white chocolate muffins come out of the oven with a soft, almond-scented crumb, tart raspberries, and half-melted chunks of white chocolate. Unlike classic muffins, the batter contains no wheat flour : almond flour, beaten eggs, and coconut oil hold it together. Allow 20 minutes of baking time for 3 large muffins. This recipe is part of my collection of keto desserts.
What Are Raspberry Muffins ?
These are small, individual cakes filled with chopped fresh raspberries and white chocolate. Here, almond flour replaces wheat flour : the crumb is denser and more tender than with wheat, and the muffins are naturally gluten-free.
The pairing works through a simple contrast. The tartness of the fruit balances the milky sweetness of the white chocolate, so no frosting is needed.
The Origins of This Version
Raspberry and white chocolate muffins are a coffee shop classic, usually made with flour, butter, and plenty of sugar. This version keeps the flavor pairing but changes the base : almond flour, eggs, and coconut oil.
Almonds are already widely paired with berries in baking, from financiers to almond cream tarts. Here, they make up most of the batter, and the beaten eggs stand in for the elasticity of gluten.
The Main Ingredients
The base is 100 g of regular almond flour, the kind found in the baking aisle. Defatted almond flour would absorb more liquid and dry out the batter. Two eggs, beaten for about two minutes until pale and foamy, provide lift and a tender texture.
Melt the 30 g of coconut oil without letting it get too hot, so it does not cook the eggs. Cut the 50 g of fresh raspberries into half-centimeter pieces, and chop the 25 g of white chocolate into 0.5 to 1 cm chunks.
A teaspoon of powdered sugar adjusts the sweetness ; the recipe card suggests powdered erythritol instead for a sugar-free version. Two teaspoons of cream of tartar-based baking powder and a generous pinch of salt round out the batter.
Technique and Serving Tips
Preheat the oven to 180 °C. First mix the dry ingredients separately, beat the eggs, add the oil followed by the dry mixture, then fold in the raspberries with a spatula without crushing them. Press a few chunks of chocolate into each muffin cup rather than leaving them on the surface : they will melt without browning.
After 20 minutes, a few moist crumbs from the center are normal : avoid poking into a piece of fruit when testing. Let the muffins rest before removing them from the pan, as the crumb firms up as they cool. Serve at room temperature with coffee or black tea. One muffin contains 368 kcal and about 10 g of net carbs when made with erythritol and sugar-free white chocolate.
For more inspiration : Authentic American Blueberry Muffins.
For more low-carb ideas, browse all my keto recipes.
Ingredients
- 100 g almond flour
- 2 eggs
- 30 g coconut oil
- 50 g raspberries fresh
- 25 g white chocolate
- 1 teaspoon powdered sugar or powdered erythritol for a sugar-free version
- 2 teaspoons baking powder made with cream of tartar
- Generous pinch salt
Instructions
- Preheat the oven to 180°C. Prepare the muffin pans. Melt the coconut oil.30 g coconut oil
- Cut the raspberries into pieces about half a centimeter in size.50 g raspberries
- Break the chocolate into pieces between half a centimeter and one centimeter in size.25 g white chocolate
- Mix the almond flour with the baking powder, powdered sugar (or erythritol) and salt.100 g almond flour, 2 teaspoons baking powder, 1 teaspoon powdered sugar, Generous pinch salt
- Beat the eggs for about two minutes until frothy. This takes a little time, but after a while they will start to turn pale.2 eggs
- Mix in the coconut oil, followed by the dry ingredients. Then gently fold in the raspberry pieces with a spatula.
- Pour the batter into the muffin cups. Press a few pieces of chocolate into each cup.
- Bake for 20 minutes.
