WHITE CHOCOLATE RASPBERRY MUFFINS

Equipment

• Air Fryer: 4-quart to 6-quart basket or toaster-oven style unit.
• Molds: Food-grade silicone muffin cups (flexible silicone allows effortless removal without tearing delicate low-carb batter).
• Mixing Tools: Two mixing bowls, silicone spatula, and wire whisk.

Ingredients

• Almond Flour: 2 cups (224g) finely ground blanched almond flour (avoid coarse almond meal).
• Coconut Flour: 2 tablespoons (14g) to bind extra moisture from the raspberries.
• Low-Carb Granular Sweetener: 1/2 cup (96g) erythritol/monk fruit blend or allulose.
• Baking Powder: 1 1/2 teaspoons (aluminum-free).
• Fine Sea Salt: 1/4 teaspoon.
• Ground Cinnamon: 1/4 teaspoon (optional, for warm depth).

• Large Eggs: 2 eggs (room temperature to keep fats from seizing).
• Unsalted Butter: 1/4 cup (56g), melted and cooled slightly (or refined melted coconut oil).
• Unsweetened Almond Milk: 1/4 cup (60ml) at room temperature.
• Pure Vanilla Extract: 1 teaspoon.
• Lemon Zest: 1/2 teaspoon finely grated (enhances berry brightness).

• Keto White Chocolate Chips: 1/2 cup (85g) stevia- or erythritol-sweetened white chocolate chips, divided.
• Fresh Raspberries: 3/4 cup (90g), gently washed, patted completely dry, and coarsely chopped.

Instructions

1. 1. Prepare Equipment and Molds
2. Lightly grease 8 food-grade individual silicone muffin cups with avocado oil or neutral coconut oil spray. Arrange silicone cups in an air fryer basket test fit; if your basket holds 4 at a time, plan to bake in two consecutive batches without overcrowding.
3. 2. Whisk the Dry Components
4. In a large mixing bowl, whisk together the blanched almond flour, coconut flour, granulated sweetener, baking powder, sea salt, and ground cinnamon. Whisk vigorously for 30 to 45 seconds to break up any dense clumps of almond flour and evenly disperse the leavening agent.
5. 3. Blend the Wet Base
6. In a separate medium bowl, beat the eggs until completely uniform and slightly frothy. Whisk in the melted butter, unsweetened almond milk, vanilla extract, and grated lemon zest until the mixture forms a smooth emulsion.
7. 4. Combine Batter
8. Pour the wet emulsion into the dry mixture. Use a flexible silicone spatula to fold the ingredients together just until combined. The batter will be thicker than standard wheat-flour muffin batter due to coconut flour absorption. Let the mixed batter sit undisturbed for 2 minutes to allow the fibers to hydrate fully.
9. 5. Fold in Inclusions
10. Reserve 2 tablespoons of keto white chocolate chips and a few pieces of chopped raspberries for the muffin tops. Gently fold the remaining white chocolate chips and chopped raspberries into the thick batter. Fold using broad, slow sweeps to avoid crushing the raspberries and tinting the batter pink.
11. 6. Fill the Silicone Molds
12. Divide the batter evenly among the silicone muffin cups, filling each approximately three-quarters full. Smooth the tops gently with the back of a spoon. Press the reserved white chocolate chips and raspberry fragments into the tops for visual appeal.
13. 7. Air Fry at Controlled Intensity
14. Preheat the air fryer to 300°F (150°C) for 3 minutes. Carefully transfer the filled silicone cups into the air fryer basket, leaving at least 1 inch of clearance between cups for airflow.
15. Cook at 300°F (150°C) for 12 to 15 minutes .
16. Thermal checkpoint: Because almond flour browns rapidly under direct convection fans, check at the 9-minute mark. If the tops brown too quickly before the center sets, tent the tops loosely with a small square of aluminum foil or drop the heat intensity to 290°F (143°C) for the remaining 3 to 5 minutes.
17. 8. Doneness Testing & Cooling
18. Insert a wooden toothpick into the center of a muffin (ensuring you do not hit a melted chocolate pocket); it should emerge clean or with a few dry crumbs. Turn off the air fryer and leave the basket slid out slightly for 5 minutes. Transfer silicone cups onto a wire cooling rack. Allow muffins to cool completely inside the molds for 15 to 20 minutes before gently peeling the silicone away. Low-carb baked goods require cooling time for the fats and proteins to set their structural crumb.

Nutrition

Calories: 225 kcal — · Protein: 6.4 g 13% · Fat: 19.5 g 25% · Carbohydrates: 11.2 g 4% Dietary · Saturated Fat: 6.8 g 34% · Fiber: 5.1 g 18% · Sugar: 2.1 g — · Sodium: 135 mg 6%