Description
Delicious low carb muffins infused with mocha flavor and chocolate chips, perfect for a keto diet.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup erythritol or preferred sweetener
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tablespoon instant coffee granules
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine almond flour, cocoa powder, and erythritol. Mix well to combine all dry ingredients.
- In another bowl, whisk together the eggs, almond milk, melted coconut oil, and instant coffee until fully combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to over-mix.
- Gently fold in the sugar-free chocolate chips into the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For a sweeter taste, adjust the amount of erythritol according to your preference.
- These muffins can be stored in an airtight container for up to a week.
- Prep Time: 10
- Cook Time: 20
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg