Low Carb Chocolate Muffins With Almond Flour Source
Instructions
- Heat up the oven to 350˚F. Line a muffin tin with paper liners and set aside for later.
- Take a medium sized bowl, add the dry ingredients ( baking soda, almond flour, cacao powder and salt) and blend well to mix.
- Use another bowl to add eggs, monkfruit sweetener (honey or maple syrup) and melted butter and whisk to mix.
- Pour the eggs mixture into the almond-flour mixture, then really carefully stir well to blend it nicely.
- Fold in chocolate chips and divide the batter among the already prepared muffin cups.
- This is really important part: fill in every muffin cup three-quarters of the way. It’s around 2 and a 0.5 tablespoon per muffin cup. The dough will be a bit thick, however it’ll work absolutely perfect. Sprinkle with extra sugar-free chocolate to your liking.
- Bake the muffins for 25-30 minutes, till the tops of the muffins are set and a toothpick inserted within the center comes out clean.
- Place the pan on a wire rack and let the muffins cool within the pan for five minutes. Gently pop the muffins out let cool for 10 minutes more on the rack. Enjoy!!!
Ingredients
- 2¼ cups of almond flour, i use blanched almond flour
- 1 tablespoon of cocoa powder
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- 3 large pasture-raised eggs if available
- ½ cups of liquid monkfruit syrup
- ¼ cup coconut oil, melted
- 2/3 cup of Lily’s Dark Chocolate Chips
Nutrition Information
Amount per serving (1/12) , Calories: 200, Fat: 17,5g, Saturated Fat: 5g, Cholesterol: 55mg ,Monounsaturated Fat: 1g, Sodium: 170mg, Potassium: 19mg, Carbohydrates: 6g, Fiber: 4g, Sugar: 2g, Protein: 7g
bon appetit
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