2 Eggs

3/4 C. Purecane Granular Sweetener

4 T. Melted Butter

½ C. Vegetable Oil

¾ C. Sour Cream

1 T. Vanilla

¼ C. Lemon Juice

2 ½ C. All-Purpose Flour

2 ½ t. Baking Powder

1 t. Baking Soda

Pinch of Salt

2 C. Fresh Raspberries



Easy Directions:


  1. In a large mixing bowl, combine eggs and Purecane. Add in butter, oil and sour cream.
  2. Mix slightly and add in vanilla and lemon juice. Continue to slightly mix until blended.
  3. In a small bowl, combine flour, baking powder, baking soda and salt. (You can use Keto wheat flour but the muffins will not rise well.) Pour flour mixture into batter and combine.
  4. Fold in raspberries.
  5. Spray a 12 cup muffin tin pan with nonstick spray and line with paper liners.
  6. Scoop batter into each of the muffin liners about ¾ full.
  7. Bake at 350 for 25 minutes.
  8. Let cool before removing from pan.
  9. Enjoy!!!


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