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Low Carb Raspberry Chocolate Chip Cream Cheese Muffins

Low carb Raspberry chocolate chip, cream cheese stuffed muffins


️🧁. Only 4 net carbs per muffin!
🔹Ingredients: makes about 8 muffins.
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.
. 🔹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. .

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.
375 for 17 mins
Let rest for 2-3 mins and enjoy while warm!

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