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Low Carb Raspberry Chocolate Chip Cream Cheese Muffins

Low carb Raspberry chocolate chip, cream cheese stuffed muffins

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️🧁. Only 4 net carbs per muffin!
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🔹Ingredients: makes about 8 muffins.
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1.5 cups almond flour.
1/4 cup of Splenda.
1.5 tsp of baking powder.
1/4 tsp of kosher salt.
1/2 tsp psyllium husk powder.
2 large eggs.
1/4 cup of melted butter.
1 tsp vanilla extract.
1/4 cup unsweetened macadamia milk(or almond milk).
1/3 cup of frozen raspberries broken in to pieces.
1/3-1/2 cup Lilly’s dark chocolate chips.

4 tbsp cream cheese to stuff the muffins. About 1/2 tbsp per muffin.
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. 🔹Directions:🧁
Mix all the dry ingredients together.
Mix in the melted butter.
Then mix in the rest of the wet ingredients. *mix well*.
Add in the chocolate chips and the pieces of frozen raspberries. .
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Grease tin well, or line with cupcake papers. Then fill 8 muffin sections about 1/2 way full, then put about 1/2 tbsp (or however much you might want) of cream cheese per muffin. Then place the remaining batter on top of the cream cheese.
Bake
375 for 17 mins
Let rest for 2-3 mins and enjoy while warm!

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