Low Carb Chocolate Chip Muffins - easy keto muffins!
These scrumptious Low Carb Chocolate Chip Muffins are simple to make, and ready to enjoy in less than thirty minutes.
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Ingredients
- 2 cups blanched almond flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup coconut oil melted and cooled (or avocado oil)
- ¼ cup sugar-free maple flavored syrup I used Lakanto
- 3 large eggs
- 1 teaspoon gluten-free vanilla extract I use Rodelle
- ½ cup sugar-free chocolate chips (or chopped dark chocolate)
Instructions
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large mixing bowl, whisk almond flour, salt, and baking powder.
- Add coconut oil, syrup, eggs, and vanilla extract and mix until well combined.
- Stir in the sugar-free chocolate chips.
- Spoon batter evenly into your paper liners.
- Bake for 20 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Store in an airtight container at room temperature.
Video
Notes
- You can use your sugar-free chocolate chips of choice, or chopped dark chocolate in this low carb muffin recipe.
- When working with almond flour, spoon almond flour into the measuring cup, then level.
- Coconut oil and avocado oil work best in this recipe.
Nutrition
Serving: 1muffinCalories: 299kcalCarbohydrates: 12gProtein: 7gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 13gCholesterol: 47mgSodium: 116mgFiber: 7gSugar: 5g
Tried this recipe?Let us know how it was!