Keto Chocolate Muffins
These Keto Chocolate Muffins are scrumptious and packed with healthy fats and protein. They are also dairy-free making them Paleo friendly.
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Ingredients
- 2 cups almond flour or almond meal
- ¼ cup unsweetened cocoa
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup oil
- ¼ cup sugar-free maple flavored syrup we use Lakanto
- 3 large eggs room temperature
- ½ cup sugar-free dairy-free dark chocolate chips
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, cocoa, salt, and baking powder.
- Add in the oil, maple flavored syrup, and eggs and mix until combine.
- Stir in the chocolate chips.
- Spoon batter evenly into your paper liners.
- Bake for 18-20 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
- Spoon almond flour into the measuring cup, and then level.
- You can use your oil of choice in this recipe. I haven't tried using butter.
- You can freeze these muffins for up to 3 months.
- You can use your sweetner of choice in these muffins.
Nutrition
Serving: 1Calories: 246kcalCarbohydrates: 12gProtein: 6gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 13gCholesterol: 47mgSodium: 116mgFiber: 5gSugar: 7g
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