Description
Delicious and moist keto chocolate chip muffins that are perfect for a low-carb diet.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol sweetener
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/2 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, whisk eggs, almond milk, melted coconut oil, and vanilla extract.
- Combine wet and dry ingredients until just mixed. Fold in chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow muffins to cool before serving.
Notes
- Store muffins in an airtight container for up to a week.
- For added flavor, try adding nuts or different types of sugar-free chips.
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 1g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 70mg