Low Carb Raspberry and coconut muffins

Low-carb raspberry and coconut muffins

Ingredients (makes 10-12 muffins):

· 2½ cups almond flour

· 1 teaspoon cinnamon

· 1 teaspoon baking powder

· 4 free range eggs, beaten

· ¼ cup extra virgin olive oil

· ¼ cup natvia/sweetener (stevia, monk fruit)

· 1 cup frozen raspberries

· ¼ cup coconut flakes

Method:

1. Preheat oven to 180°C.

2. Combine flour, cinnamon and baking powder in a large bowl.

3. Add the eggs, oil and sweetener and mix thoroughly.

4. Carefully mix in the berries and coconut. If the mixture is very thick, add ½ cup of water and mix thoroughly to thin it out slightly.

5. Spoon mixture into muffin tins lined with muffin holders (10-12).

6. Bake for approximately 30 minutes or until a skewer inserted comes out clean.