Keto Chocolate Muffins

While doing Keto, the thing I miss most is chocolate foods. I think this is because Nutella was a staple in my everyday life, haha! I’ve been testing out different Keto brownie, mug cake, and chocolate muffin recipes and I finally found one that I love eating! The thing I’ve struggled with is the alternative sweeteners to sugar, such as erythritol. They have a cooling effect where, when you eat something with this baked in, it feels like your mouth is cooling down. I almost always notice this cooling effect but Bret doesn’t so he doesn’t have as much of a hard time liking the things I’ve baked thus far.

Pinterest has been my best friend during this journey because I find myself falling into a routine of eating the same things every day or week. Pinterest allows me to expand my horizons and try new recipes, such as this one!

INGREDIENTS

3 large eggs
1/2 cup almond milk
1tsp vanilla extract
1 cup almond flour
1/4 cup coconut flour
1/4 cocoa powder
1/4 cup granular sweetner, such as erythritol
2 tsp baking powder
1/4 tsp salt
1/4 avocado oil
1/3 chocolate chips, such as Lily’s

INSTRUCTIONS

  • Preheat oven to 325 degrees Fahrenheit and line nine muffin cups with paper liners.
  • Blend eggs, almond milk, and vanilla extract.
  • Add almond flour, coconut flour, cocoa powder, sweetner, baking powder, and salt. Blend until smooth.
  • Add avocado oil and blend until completely combined.
  • Stir in chocolate chips! Divide batter evenly among the nine muffin cups. Top each muffin with a couple extra chocolate chips.
  • Bake 22 to 25 minutes, until firm to touch. Remove and let cool in pan.

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