So I moved to another country, finally got myself settled into a new place and I’m back to keto and back to baking. It feels great! The first recipe I decided to make… double chocolate muffins!
One thing about this recipe is that I used a muffin tin that makes very wide muffins. So I only got about 4 muffins from this, but if you use a regular sized pan, you should be able to get 6.
What you’ll need:
- 1 cup (90g) almond flour
- 1 tbsp instant coffee
- 2 1/2 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/8 cup (30ml) olive oil
- 1/8 cup (30ml) heavy cream
- 1 egg
- 3 tbsp sugar substitute (I used xylitol)
- 1/2 cup (70g or just a little less) sugar free chocolate chips
In a bowl, mix together your dry ingredients, including your xylitol (I forgot to add it at the beginning in my video and ended up adding it at the end but you can mix it in with the dry ingredients)
Add your wet ingredients and whisk together.
Stir in your chocolate chips.
Scoop into a lined muffin tin.
Bake at 350 (or 175c) for 25 minutes. Check with a toothpick before taking out.
Nutritional information (per muffin if making 6)
- CALS: 236
- FAT: 20.4
- CARBS: 6.3
- FIBRE: 3.6
- PROTEIN: 6.4