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.