Some days call for tequila and bikinis. Other days call for baking something indulgent that still fits the staying #dayclubready lifestyle. These keto dark chocolate raspberry muffins are beyond satiating, rich, and has just enough sweetness. They’re the kind of treat you eat warm while and savor every bite.
Coconut flour keeps things fluffy but filling, raspberries bring that tart bite, and unsweetened dark chocolate chips melt just enough to feel a little unhinged in the best way. They bake fast, look cute in a muffin tin, and slice beautifully if you’re going for that dramatic interior shot.
Dark Chocolate Raspberry Muffins
- ¼ cup butter
- ¼ cup heavy cream
- 2 Tbsp stevia
- 4 eggs
- 1½ tsp vanilla
- ¼ cup coconut flour
- ½ tsp baking powder
- Unsweetened dark chocolate chips, to taste
- Raspberries, to taste
Directions
- Mix all ingredients except chocolate chips and raspberries
- Pour batter into muffin tin
- Top with chocolate chips and raspberries
- Bake at 350°F for 28-30 minutes
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