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Keto Raspberry & Lemon Cups

1 hour 10 minutes
Calories: 140kcal

Ingredients

  • 1/2 cup coconut butter (125 g/ 4.4 oz - you can make your own)
  • 1 cup freeze-dried raspberries (125 g/ 4.4 oz - you can make your own)
  • 1 tablespoon Swerve Sweetener (confectioners
  • 1 tablespoon virgin coconut oil (125 g/ 4.4 oz - you can make your own)
  • 1/4 cup coconut milk (125 g/ 4.4 oz - you can make your own)
  • 1 teaspoon vanilla extract (125 g/ 4.4 oz - you can make your own)
  • 1/2 cup coconut butter (125 g/ 4.4 oz - you can make your own)
  • 2 tablespoons fresh lemon juice (125 g/ 4.4 oz - you can make your own)
  • 1 tablespoon Swerve Sweetener (confectioners
  • 1 teaspoon lemon zest (125 g/ 4.4 oz - you can make your own)

Instructions

  • Combine the raspberry layer ingredients in a food processor and blend until smooth.
  •  In a small bowl stir together the lemon layer ingredients.
  •  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!