Double Chocolate Muffin
For breakfast or dessert.
Chocolate muffins are profoundly useful as breakfast, desserts, and even a replacement for cake on a special occasion. Keep these frozen until you need one, and then defrost and warm it up. The chocolate chips melt in your mouth and give you a deeply satisfactory chocolate experience. If people are having a normal chocolate cake, try one topped with sugar-free whipped cream or a dollop of keto ice cream. It will bring you into the party.
Makes 15 servings. Calories: 135 Fat: 10 g Net Carbs: 6 g Protein: 4 g
¼ cups almond flour ¾ powdered sugar replacement 3 tbsp ground flaxseed ½ cup cocoa powder 2 tsp baking powder ½ tsp cinnamon ¼ tsp allspice ½ tsp xanthan gum 5 tbsp butter, melted 1 tsp vanilla extract ½ cup unsweetened almond milk ¼ cup sour cream 2 eggs ⅓ cup sugar free chocolate chips
Preheat oven to 350°F and prepare muffin tins with parchment muffin cups. Parchment releases these sticky muffins more easily.
In a large mixing bowl, add your dry ingredients: almond flour, powdered sweetener, flaxseed, cocoa, baking powder, cinnamon, allspice and xanthan gum. Set aside.
In another bowl, use an immersion blender to combine your wet ingredients: melted butter, vanilla, almond milk, sour cream and eggs.
Pour the blended wet ingredients into the dry ingredients and whisk or stir together until well combined. Finally, fold in your chocolate.
Quickly divide the mixture into the muffin cups to make 12-15 small muffins. If you make less, just modify your calories in your calorie tracker app.
Bake for 25-30 minutes. You will notice the muffins rise in the oven. Take them out before they start to burn on the outer edges. Leave them in the muffin tin while they cool. It is normal for them to collapse when they cool. Don’t worry, they will still be tender, moist and delicious. Resist sampling these until they are completely cool, as they will crumble apart when hot.
Freeze any muffins you are saving for another day. Take them out in the morning to defrost.
