Keto Raspberry & Lemon Cups

These Keto Raspberry Lemon Cups are a great treat for spring! You could almost think of them as a type of fat bomb as well. I just love the tartness from the freeze-dried raspberries and lemon, so refreshing!

Preparation time

Hands-on:    10 minutes
Overall:     1 hour 10 minutes

Nutritional values (per cup)

Total Carbs	11.7	grams
Fiber	7.3	grams
Net Carbs	4.4	grams
Protein	3.1	grams
Fat	27.9	grams
of which Saturated	24.3	grams
Energy	290	kcal
Magnesium	25	mg (6% RDA)
Potassium	213	mg (11% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (4%), fat (90%)

Ingredients (makes 6 servings) Raspberry Layer:

• 1/2 cup coconut butter (125 g/ 4.4 oz) - you can make your own
• 1 cup freeze-dried raspberries (20 g/ 0.7 oz)
• 1 tbsp confectioners Swerve or powdered Erythritol (10 g/ 0.4 oz)
• 1 tbsp melted virgin coconut oil (15 ml)
• 1/4 cup + 1 tbsp coconut milk (75 ml/ 2.5 fl oz)
• 1 tsp unsweetened vanilla extract

Lemon Layer:

• 1/2 cup coconut butter (125 g/ 4.4 oz) - you can make your own
• 2 tbsp fresh lemon juice (30 ml)
• 1 tbsp confectioners Swerve or powdered Erythritol (10 g/ 0.4 oz)
• Optional: 1 tsp fresh lemon zest

Instructions

1. Combine the raspberry layer ingredients in a food processor and blend until smooth.
   
2. In a small bowl stir together the lemon layer ingredients.
   
3. Divide the lemon mixture between 6 muffin cups, top with raspberry mixture pressing down to combine the two. Freeze for 1 hour.
   Store in an airtight container, frozen for up to 1 month or covered and chilled for up to 7 days.
   Enjoy!

https://ift.tt/2Hai7B2