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Keto 5-ingredient Almond Butter and Chocolate Breakfast Muffins
How to Make It
Step 1
Preheat the oven to 180C/350F and cut the dark chocolate into small pieces. In a mixing bowl, add the eggs and baking powder. Whisk until all the baking powder is fully incorporated into the eggs and a uniform mixture is formed.
Step 2
Then, add the almond butter and vanilla extract. Whisk until all the almond butter is fully incorporated into the egg mixture. Scrape down the sides of the bowl using a spatula and whisk one last time.
Step 3
Add half the amount of the chocolate chips into the batter and mix gently using a spatula until all the chocolate chips are fully coated in the mixture. Line a muffin tray with muffin liners.
Step 4
Using an ice cream scoop, divide the batter into the muffin holes. Each muffin hole should hold 1½ scoops of the batter. Garnish each muffin with the leftover Keto dark chocolate chips.
Step 5
Transfer the muffin tray to the oven. Bake for 20 minutes until golden brown on the top and a skewer inserted in the middle of the muffins come out clean. Serve with a warm cup of tea.
Ingredients
- Raw egg – 4 large
- Baking powder – 1 tsp
- Vanilla extract – 1 tsp
- Almond butter – 0.75 cup
- Dark chocolate bar, sugar free – 30 g
