I’m really into low carb brownie muffins this week, which is funny, because I’m typically not that huge a fan of brownies. But who knows why we have these strange cravings! Either way, these are rich and moist and chocolatey, without being overly sweet. The raspberries add a nice tartness as well. You will notice that I did use real raspberries instead of flavoring – I think it makes a big difference in terms of both texture, and taste. Also, it looks so pretty when you bite into one of these low carb brownie muffin treats, and you get that nice pop of red.
These low carb brownie muffins are more cake-like than fudge-like, which I realize is not the preference of the entire world. But, just think of these as little cupcakes, and all is right with the world. I’m going to participate in some test kitchen adventures this week to see if I can make a fudgier low carb brownie – that’s really the dream.
Recipe notes for Low Carb Brownie Muffins: Raspberry Edition!
- Using real raspberries instead of an extract or other flavor really does make a difference here, and the amount of carbs the berries add is negligible. Plus, think of the antioxidants you’re getting!
- If you’re a little bolder, and don’t mind a slightly-less-cooked muffin (they’ll be fudgier), pull them out of the oven about 3-5 minutes early. The muffin will still be cooked, just less so, and the egg will set up a little softer to make the middles denser.
- Try replacing the raspberries with strawberries – you will not be disappointed!
- Chocolate chips would be right at home in this recipe as well…just saying…
- You could use frozen or fresh raspberries in place of the dreeze dried one, but the muffins may need a bit more cooking time to account for the added moisture.