INSTRUCTIONS
- Pre-heat the Oven to 350*F.
- In an Electric Stand Mixer combine 3/4 Cup Coconut Flour, 3/4 Cup Lakanto Classic Monkfruit
- Sweetener, 1/2 Teaspoon of Pink Himalayan Salt, and 2 Teaspoons of Baking Powder.
- In a Medium Bowl crack open 9 Large Cage-Free Eggs (Room Temperature preferred for best flavor), and set them aside.
- Next, take your dry ingredients in the Stand Mixer and add 1 Tablespoon Pure Vanilla, 2 TBSP
- Lemon Juice, 3 Tablespoons Heavy Whipping Cream, 12 Tablespoons of Melted Grass-Fed
- Butter, and the 9 Large Eggs from earlier. Mix them to get them combined well.
- Add in 1/2 Teaspoon of Xanthan Gum to thicken up the mixture and give it some binding.
- Take the Mixing Bowl off the stand mixer and add in 1 Cup of Lily’s Dark Chocolate Chips, and gently fold them into the batter with a spatula.
- Line a 12 Muffin Tin with cupcake liners and then scoop an equal amount of batter into each muffin cavity.
- Place 3 Raspberries in the middle of each muffin, which should fall through the batter and into the middle of the muffin. You shouldn’t need to press them in, since gravity will slowly do the trick. Doing it this way prevents most of them from settling on the bottom of the muffins and getting soggy on the bottoms.
- Bake at 350*F for about 15 minutes. Remove the Muffin Tin from Oven and add 3 more
- Raspberries to the top of each muffin.
- Bake again right away for about another 12 minutes.
- Once your muffins are baked, patiently wait and let them cool on the counter before attempting to remove them from their Cupcake Liners.
- Either enjoy by themselves, or serve with a slice of Grass-Fed Butter on top to increase the fat ratios.
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