Ingredients
- 100 g almond flour
- 25 g cocoa powder
- 30 g chocolate chips unsweetened (or 90% dark chocolate, chopped)
- 50 g erythritol powdered (or your preferred keto-friendly sweetener)
- 2 tbsp coconut flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 eggs large
- 60 ml almond milk (unsweetened)
- 60 g unsalted butter melted
- 1 vanilla extract
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it lightly with butter or cooking spray.
- In a medium-sized mixing bowl, combine the almond flour, cocoa powder, unsweetened chocolate chips (or chopped dark chocolate), powdered erythritol, coconut flour, baking powder, and salt. Mix well to combine.
- In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter. Make sure everything is well incorporated.
- Spoon the batter into the muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your double chocolate keto muffins as a delicious low-carb treat!These muffins are keto-friendly, but be sure to calculate the exact nutritional information based on the specific ingredients you use, especially if you're closely monitoring your carb intake.
Nutrition Facts
Double chocolate keto muffins
Serving Size
1 Serving
Amount per Serving
Calories
244
% Daily Value*
Fat
21
g
32
%
Saturated Fat
8
g
50
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
103
mg
34
%
Sodium
258
mg
11
%
Potassium
111
mg
3
%
Carbohydrates
19
g
6
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
8
g
16
%
Vitamin A
369
IU
7
%
Calcium
131
mg
13
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.