ALMOND & RASPBERRY MUFFINS
I just love the combination of almond and raspberries. There’s something rich and luxurious about these two flavours together and this recipe was inspired by my love of bakewell tarts. The muffins are simple to make, bake in 18 minutes and can easily be frozen. These lovely muffins have just 4.5 carbs each and are delicious with a cup of tea or coffee or warmed in the microwave and served with cream or custard as a dessert or pudding.
It’s back to basics today with a simple, but delicious keto-friendly Victoria Sponge. Using home-made keto Raspberry Jam (recipe from the blog), this traditional and wonderful tea-time treat is just 5 carbs per slice! With one batch of Raspberry Jam, I made the Bakewell Tarts and this Victoria Sponge. I can’t wait for the kids to come home….. a familiar and happy taste from their childhood!