On the Menu:
Raspberry Muffins
Strawberry Smoothie
Blueberry Pancakes
Blackberry BBQ Ribs
Strawberry Cake
Mixed Berry Sorbet
Blueberry Ice Cream
Strawberry Cobbler
Raspberry Custard
Strawberry Pie

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Raspberry Muffins

    Raspberry Muffins
  • 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.

253 Calories; 21g Fat; 8g Protein; 11g Carbohydrate; 4.5g Dietary Fiber; 6.5g Net Carbs.

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