Keto Almond Flour and Chocolate Muffins

by March 29, 2019

Keto Chocolate Chip Muffins

Bits of stevia-sweetened chocolate chips in an almond flour batter. The perfect keto muffin for any low-carb lunch box.

Eating Style:

Dairy-free, Gluten-free, Grain-free, Keto, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegetarian

Prep Time:

Serves:

12

Ingredients

Instructions

  1. Preheat the oven to 350°F (177°C) and line a 12-count muffin pan with liners.
  2. Place the almond flour, erythritol, baking powder and salt into a large mixing bowl and stir until combined.
  3. In a separate smaller bowl, combine the eggs, melted coconut oil, milk, and vanilla. Once combined, transfer to the flour mixture and stir until incorporated.
  4. Sprinkle in most of the chocolate chips, leaving a handful for later. Once the chocolate chips are added, fold them into the batter before dividing the batter into the prepared muffin cups.
  5. Top each muffin with a couple of chocolate chips before transferring the muffin pan to the preheated oven. Bake the muffins for 20 to 25 minutes, or until a toothpick inserted comes out clean.
  6. Once complete, remove the pan from the oven and carefully remove the muffins from the pan. Allow them to cool completely on a cooling rack before enjoying. Will keep in the fridge for 5 days, or in the freezer for up to 1 month.

Nutrition Information Per Serving

Calories:

179

Calories from Fat:

126

Total Fat:

14 g

Saturated Fat:

4.3 g

Cholesterol:

47 mg

Sodium:

199 mg

Carbs:

6.5 g

Dietary Fiber:

3 g

Net Carbs:

3.5 g

Sugars:

0.2 g

Protein:

6.2 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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