Keto double chocolate muffins? Yes, please! These are a perfect low-carb indulgence—rich, chocolatey, and soft. Here’s a simple recipe you can try:
Keto Double Chocolate Muffins
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sweetener (like erythritol or monk fruit)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup unsweetened almond milk (or any keto-friendly milk)
- 1/4 cup melted butter (or coconut oil for a dairy-free option)
- 1 tsp vanilla extract
- 1/2 cup sugar-free chocolate chips (or chopped dark chocolate)
Instructions:
1. Preheat the oven:
- Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners or grease it lightly.
2. Mix the dry ingredients:
- In a large bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, baking soda, and salt.
3. Combine the wet ingredients:
- In a separate bowl, whisk the eggs, almond milk, melted butter (or coconut oil), and vanilla extract until smooth and well combined.
4. Combine wet and dry ingredients:
- Add the wet ingredients to the dry ingredients and stir until fully incorporated. The batter will be thick, which is perfectly fine.
5. Add chocolate chips:
- Gently fold in the sugar-free chocolate chips or chopped dark chocolate.
6. Spoon the batter into muffin tin:
- Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake:
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean (or with a few crumbs). The tops should be set and slightly cracked.
8. Cool and serve:
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
These keto double chocolate muffins are rich, decadent, and perfect for satisfying your chocolate cravings. Plus, they’re super easy to make! Let me know how they turn out if you give them a try! 🍫
