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.
Servings 12
Calories 148kcal
Equipment
- 12-muffin tin
- Glass Mixing Bowls
- Granulated Erythritol
- Whisk with Scraper
Ingredients
- 2 cups almond flour
- 2/3 cup unsweetened cocoa powder
- 3/4 cup granulated erythritol
- 1 TBSP baking powder
- 1/4 tsp xanthan gum
- 1/4 tsp kosher salt
- 3 large eggs
- 1/2 cup unsalted butter melted, measured before melting
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- 3/4 cup sugar-free chocolate chips
Instructions
- 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.
Notes
Unsweetened coconut milk (from a carton) can be substituted for the almond milk. 100% vegetable margarine can be substituted for the butter.
Nutrition
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