easy to make low carb raspberry almond muffin

Low Carb Raspberry Almond Muffins


  • Preheat oven to 350. Line a 12 cup muffin tray with liners.
  • In a mixing bowl whisk the wet ingredients until combined.
  • Add in the dry ingredients until just mixed.
  • Fold in the raspberries
  • Divide the batter into the 12 prepared muffin tins.
  • Bake at 350 for 15 – 20 minutes.