Description
Deliciously rich and moist low carb chocolate muffins made with cream cheese for a decadent treat.
Ingredients
Scale
- 8 oz cream cheese
- 3 large eggs
- 1/2 cup erythritol or preferred sweetener
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 cup almond flour
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with liners.
- In a mixing bowl, whisk together the cream cheese and erythritol until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the cocoa powder, baking powder, almond flour, vanilla, and almond milk until just combined.
- Divide the batter evenly among the muffin liners.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let cool before serving.
Notes
- For a lighter texture, you can fold in some whipped egg whites.
- Store muffins in an airtight container in the fridge for up to a week.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg