
Nutritional Info
Serving size 1 cup
Calories 290
Net carbs 4.4 grams
Fat 27.9 grams
Protein 3.1 grams
Ingredients
Raspberry Layer
1/2 cup coconut butter
1 cup freeze dried raspberries
1 Tablespoon Confectioner’s Swerve
1 Tablespoon melted virgin coconut oil
1/4 cup+1 Tablespoon coconut milk
1 teaspoon vanilla extract
Lemon Layer
1/2 cup coconut butter
2 Tablespoons fresh lemon juice
1 Tablespoon Confectioner’s Swerve
1 teaspoon fresh lemon zest
Instructions
Blend the raspberry layer ingredients in a blender til smooth.
In another bowl, stir together the lemon ingredients.
Divide the lemon mixture between 6 muffin cups, top with raspberry mixture, pressing down to combine the two.
Freeze for 1 hour.