Pumpkin Raspberry Muffins

Pumpkin Raspberry Muffins 

Ingredients:

•  1/2 cup softened butter
•  1/4 cup almond butter
•  1/2 cup Erythritol or Swerve
•  1 can water chestnuts
•  1 teaspoon each nutmeg and cinnamon
•  2 eggs
•  1 teaspoon vanilla extract
•  1 15 ounce can pumpkin puree
•  1 teaspoon baking powder
•  1 cup coconut flour
•  1 cup fresh raspberries

Directions:

1. Preheat oven to 350 degrees.
2. Blend the butter, almond butter, and Erythritol or Swerve until creamy.
3. Add the water chestnuts until smooth.
4. Add the cinnamon, nutmeg, eggs, vanilla and pumpkin puree.
5. Add baking powder and coconut flour, adjusting the coconut flour
until you have a thick batter.
6. Add the batter to prepared muffin tins.
7. Top with fresh raspberries.
8. Bake for 1 hour.
 
Nutrition facts

• 145 calories
• 3.8g of carbs
• 12g of fat
• 3g of protein