Chocolate Chip Muffin

We’re using 3 forms of chocolate in these muffins and still managed to keep them relatively keto friendly. Low carb chocolate muffins are the perfect breakfast for those days you want to treat yourself a little bit. We’ve made a video to show you how to make them step by step!


In this recipe we use 3 forms of chocolate, and these are the types we almost always have in our house.


Everyone has probably heard of cocoa powder before, but the other 2 might be new to you. Bakers chocolate is my absolute favorite. I often have a little block after dinner for a treat. At 1g net carbs per block this stuff is very keto friendly. It’s not sweet at all though. We use it to deliver that dark chocolate flavor we wanted in these muffins. Chopped chocolate is always a great addition to chocolate muffins!

LOW CARB CHOCOLATE MUFFINS RECIPE
Low carb chocolate muffins are the perfect breakfast for those days you want to treat yourself a little bit. We’ve made a video to show you how to make them step by step!



INGREDIENTS

  • 1/2 cup peanut flour
  • 1/4 cup Unsweetened Cocoa Powder
  • 1 ounce Unsweetened Bakers Chocolate
  • 1 ounce Lily's Chocolate Chips
  • 1/4 cup erythritol
  • 1/4 cup Heavy Cream
  • 4 large eggs
  • 1 tsp Baking powder
  • 4 tbsp Butter
  • 1 tsp vanilla extract
  • 1/8 tsp Pink Salt

INSTRUCTIONS

  1. Start by combining dry ingredients. Thoroughly mix peanut flour, cocoa powder, erythritol, baking powder and salt.
  2. In a separate bowl combine heavy cream and butter with a hand mixer.
  3. Once combined add eggs and vanilla and mix until combined.
  4. Add the dry ingredients to the wet and mix until combined.
  5. Add all of the bakers chocolate and HALF of the Lilly's chocolate and fold together.
  6. Scoop into muffin tins and top with the remaining Lilly's chocolate.
  7. Bake at 350 for 20 minutes. Test with a toothpick. Enjoy!

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