Keto friendly dark chocolate and raspberry muffins made dairy free with our extra virgin cold pressed coconut oil. A gluten-free, dairy-free and Paleo muffin recipe that's as tasty as any you've had.

How to make Keto & Low Carb muffins

You can drastically reduce the carb content of any baking recipe by making a few simple swaps. In place of the usual sugar and flour, we have used erythritol (a natural sweetener) and grain-free almond flour.

We also opt for naturally lower in sugar dark chocolate and raspberries - which contain far less sugar compared with milk chocolate and many alternative dried fruits.

Each freshly baked, gorgeously gooey muffin contains just 2.5g carbs - compared with anywhere from the 50-70g carbs you'd find in a regular chocolate muffin.

You can check out some of our other Low Carb baking creations below.

👉 Keto chocolate chip cookies recipe

👉 Ultimate Keto chocolate cake recipe

👉 Keto gingerbread cookies with coconut butter icing

👉 3 Ingredient sugar-free fudge with collagen peptides

Hunter & Gather Coconut Oil

Coconut oil is a great source of healthy fats including medium-chain triglycerides (MCTs). It is also solid at room temperature, with a buttery texture and subtle coconut flavour which makes it ideal for baking with.

Hunter & Gather Coconut Oil is a pure extra virgin oil which is cold pressed and completely natural. It is free from grains, seed oils and sugar - made with nothing but 100% pure coconut flesh.

As well as being great for adding to Keto and Paleo baking recipes, it can also be used as a cooking oil in savoury dishes - and can even be applied to hair and skin for a natural beauty treatment!

You can learn more about coconut oil below.

🥥 Is coconut oil good for you?

🥥 MCT Oil vs Coconut Oil

 And here is our Keto dark chocolate and raspberry muffins recipe.

Nutritional info (per serving):

Calories: 237

Fat: 21.5g

Of which saturates: 7.6g

Carbohydrate: 2.5g

Of which sugar: 1.5g

Protein: 7.1g

What you need (ingredients):

• 250g almond flour
• 100g erythritol
• 1 ½ teaspoons baking powder
• Pinch of salt
• 70g Hunter & Gather Coconut Oil, melted
• 75ml non-dairy milk (Coconut milk or unsweetened nut milk)
• 3 free range eggs
• 1 teaspoon vanilla
• 100g fresh raspberries
• 25g dark chocolate, chopped 

What you do (method):

1. Preheat the oven to 175C and line a muffin tin with 12 muffin cases
2. Add all the ingredients aside from the chocolate and raspberries to a large bowl and stir until combined into a thick cake batter
3. Next, gently fold in the raspberries and chopped chocolate
4. Divide the muffin mixture evenly between the 12 muffin cases and bake for 20-25 minutes (or until a toothpick comes out clean)
5. Allow the muffins to cool before enjoying!