- 1 cup almond flour
- 1/2 cup golden flax meal
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup Splenda
- 1 teaspoon pure vanilla extract
- 2 tablespoons heavy cream
- 2 tablespoons water
- 2 tablespoons butter, softened
- 2 eggs
- 2/3 cup fresh raspberries
In a medium bowl, stir together the almond flour, flax meal, baking powder, salt and Splenda.
Combine everything with the dry ingredients and stir with a wooden spoon until well blended.
Gently fold in fresh raspberries, being careful not to crush them.
Spray 6 paper-lined muffin cups with Pam, and then fill with batter, dividing it evenly among them.
Bake at 350°F 15 to 20 minutes, until the tops are golden brown.
When muffins are done, allow to cool 5 minutes on a rack before removing from the pan.
Serve warm or at room temperature. Store in the refrigerator.
APPROXIMATE NUTRITION INFORMATION PER MUFFIN:
253 Calories; 21g Fat; 8g Protein; 11g Carbohydrate; 4.5g Dietary Fiber; 6.5g Net Carbs.