Keto Double Chocolate Chip Muffins
Keto Double Chocolate Chip Muffins are simple and easy with this almond flour recipe. Unsweetened cocoa powder and sugar-free chocolate chips give these ketogenic muffins their over-the-top double chocolatey goodness.
Glass Mixing Bowls
Whisk with Scraper
Preheat the oven to 350° F or 177° C..
Line a muffin pan with paper or foil muffin liners. Silicone cups work too.
In a large mixing bowl whisk together almond flour, cocoa powder, erythritol, baking powder, xanthan gum and salt until combined.
Stir in eggs, melted butter, almond milk and vanilla. Mix until just combined. Fold in chocolate chips.
Scoop dough into prepared muffin cups, distributing evenly. Bake for 20 – 25 minutes until the top becomes firm and a toothpick inserted comes out clean.
Remove muffins from tin right away. Cool on a wire rack to allow muffins to firm up as they cool. Store leftovers tightly covered on the counter for up to 3 days.
Unsweetened coconut milk (from a carton) can be substituted for the almond milk. 100% vegetable margarine can be substituted for the butter.
Serving: 1muffin | Calories: 148kcal | Carbohydrates: 9g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 190mg | Potassium: 20mg | Fiber: 5g | Sugar: 1g | Vitamin A: 304IU | Calcium: 81mg | Iron: 1mg