Keto Chocolate And Cranberry Muffins
⏱ Prep: 12 min🍳 Cook: 20 min✅ Ready: 32 min
234
Calories
4g
Net Carbs
7.6g
Protein
18.3g
Fat
⏱ Prep: 12 min🔥 Cook: 20 min⏰ Ready: 32 min
How to Make It
Step 1
Preheat the oven to 350 degrees Fahrenheit and line a 12 cup muffin tray with muffin cases.
Step 2
Add the ground almonds, ginger, cinnamon, cocoa powder, erythritol, baking soda and salt to a food processor. Blend well to combine.
Step 3
Add the eggs and blend again.
Step 4
Melt the coconut oil and add to the blender along with the syrup, lemon juice, vanilla and almond milk. Blend to form a smooth batter.
Step 5
Transfer the batter to a mixing bowl and stir through the fresh cranberries.
Step 6
Divide the mixture evenly between the muffin cases.
Step 7
Transfer to the oven to bake for 18-20 minutes until firm to touch. Allow to cool before serving.
Ingredients
- Raw Egg Whole – 3 medium
- Food Cupboard Home Baking Almonds Ground by Sainsbury’s – 10 ounce
- Almond Milk, Vanilla Or Other Flavors, Unsweetened – 2 tablespoon
- Maple Flavored Syrup by Lakanto – 2 tablespoon
- Ginger, Ground – 2 teaspoon
- Cinnamon – 2 teaspoon
- Lemon Juice – 2 teaspoon
- Cocoa Powder, Unsweetened – 1-½ tablespoon
- Vanilla Extract – 1 teaspoon
- Baking Soda – ½ teaspoon
- Cranberries, Fresh – ½ cup, whole pieces
- 100% Pure Erythritol by Now – ¼ cup
- Coconut Oil – ¼ cup
- Salt, Sea Salt – ⅛ teaspoon