Low Carb, High Protein Healthy Chocolate Raspberry Muffins/ Scones

These are high protein low carb and highly nutritive, so we can feel good about offering these to our family. I’ve been experimenting with keto and paleo baking and found that I like to add organic white flour for 1/3 of the recipe. I know it’s considered a sin in the keto community but when we use exclusively almond or paleo flour (rice and almond), baked recipes come out very dense and hard (feedback… from the family.) A little bit of the organic white flour adds a lightness to our baking that is important. This recipe follows the keto/paleo rules by about two thirds, that much better for you than normal ordinary muffins/scones! If you really can’t stand using the half a cup of organic white flour you can substitute it with soy flour or coconut flour. These are a lightly sweet, densely filling chocolate muffins, great to pack on a hike or picnic!

Ingredients:

1 1/2 cups of paleo or almond flour
1/2 cup organic white flour
1/4 cup cold coconut oil – or any cold vegan butter
1/4 cup granulated monkfruit sugar, maple syrup or honey
2 Tbs water or vegan milk
2 organic eggs
2 tsp baking powder
1/2 cup dry cocoa powder
1/2 c melted dark chocolate
1 pinch of salt
1 12oz pack of sliced raspberries

Instructions:

1. Preheat oven to 375*
2. In a large mixing bowl combine dry ingredients
3. In another bowl combine eggs, melted chocolate water
4. Take cold butter or coconut oil and cut into flour with two knives
5. Now, briskly combine wet and dry ingredients, mixture should be slightly crumbly like a scone
6. Scoop into greased muffin tin, fill tin 3/4 way
7. Bake for 20-30 minutes or until slightly browned

Low Carb Chocolate Raspberry Muffins

These are high protein low carb and highly nutritive, so we can feel good about offering these to our family.

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Ingredients

  

• 1 1/2 cups of paleo or almond flour
• 1/2 cup organic white flour
• 1/4 cup cold coconut oil – or any cold vegan butter
• 1/4 cup granulated monkfruit sugar maple syrup or honey
• 2 Tbs water or vegan milk
• 2 organic eggs
• 2 tsp baking powder
• 1/2 cup dry cocoa powder
• 1/2 c melted dark chocolate
• 1 pinch of salt
• 1 12 oz pack of sliced raspberries

Instructions

 

• Preheat oven to 375*
• In a large mixing bowl combine dry ingredients
• In another bowl combine eggs, melted chocolate water
• Take cold butter or coconut oil and cut into flour with two knives
• Now, briskly combine wet and dry ingredients, mixture should be slightly crumbly like a scone
• Scoop into greased muffin tin, fill tin 3/4 way
• Bake for 20-30 minutes or until slightly browned

Notes

These are high protein low carb and highly nutritive, so we can feel good about offering these to our family. I've been experimenting with keto and paleo baking and found that I like to add organic white flour for 1/3 of the recipe. I know it's considered a sin in the keto community but when we use exclusively almond or paleo flour (rice and almond), baked recipes come out very dense and hard (feedback... from the family.) A little bit of the organic white flour adds a lightness to our baking that is important. This recipe follows the keto/paleo rules by about two thirds, that much better for you than normal ordinary muffins/scones! If you really can't stand using the half a cup of organic white flour you can substitute it with soy flour or coconut flour. These are a lightly sweet, densely filling chocolate muffins, great to pack on a hike or picnic!

Photo by Anete Lusina from Pexels