Keto Chocolate Muffins
These rich keto chocolate muffins pair wonderfully with a cup of coffee, making them an awesome breakfast treat, or a tasty low carb dessert option. No matter which way you choose to eat them, their rich dark chocolate flavor is sure to please any chocolate lover.
Ingredients
- 3/4 Cup Erythritol (Or your favorite sweetner)
- 1 Cup Blanched Almond Flour
- 1/3 Cup Dutch Processed Cocoa
- 2 Teaspoons Baking Powder
- 1/8 Teaspoon Salt
- 4 Large Eggs
- 1/4 Cup Heavy Cream
- 1/2 Teaspoon Vanilla Extract
- 1/4 Cup Plus 2 Tablespoons Water
- 1/3 Cup Lily's Chocolate Chips (or your favorite sugarfree chocolate chips)
Instructions
- Preheat the oven to 350° F. Prepare your muffin pan by spraying it with nonstick spray or lining with muffin liners.
- Mix your erythritol, almond flour, cocoa, baking powder, and salt in a large mixing bowl until evenly distributed.
- Add your eggs, heavy cream, vanilla, and water to the mix and whisk until you have a smooth chocolatey batter.
- Using a measuring cup pour the batter into the cups filling about 2/3 of the way full, then sprinkle some sugar-free chocolate chips on top.
- Bake for 15-18 minutes or until set and firm to the touch. Let the muffins cool completely before removing from the pan.
Notes
Total Fat - 8 Grams
Saturated Fat - 3 Grams
Total Carbs - 5 Grams
Net Carbs - 2 Grams
Protein - 3 Grams
Nutrition
Calories: 92kcal