Ingredients: 3/4 cup coconut flour 1/2 cup shredded coconut, unsweetened 3/4 cup Swerve Sweetener or other erythritol 1 tbsp baking powder 1/4 tsp salt 6 large eggs 1/3 cup Kelapo coconut oil (or other quality coconut oil), melted 1/2 cup almond milk or water 1 tsp vanilla extract 1 cup freeze dried raspberries 3 ounces extra dark chocolate chips or chunks Preparation: Preheat oven to 350F and line a muffin pan with paper liners (parchment works particularly well and comes off more easily after baking). In a large bowl, whisk together the coconut flour, shredded coconut, sweetener, baking powder and salt. Stir in eggs, coconut oil, almond milk and vanilla extract, then stir in raspberries and chocolate chips or chunks. Divide batter among prepared muffin cups and bake 20 minutes, or until lightly browned and firm to the touch. Remove and let cool 15 minutes before serving.