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Keto Chocolate Muffins
When you want a small sweet treat, these chocolate muffins hit the spot. They’re quick to whip up and keep well in the fridge (if they last that long!) Use your favorite granulated sugar substitute, and use either cream or full-fat coconut milk in the recipe. For variations, you can add in chopped nuts, chopped dark chocolate, or swirls of different nut butters.
How to Make It
Step 1
Mix softened coconut oil, vanilla extract, almond butter, sweetener, and milk in a mixing bowl.
Step 2
Whisk in eggs, then add cocoa powder and and coconut flour. Ideally, sift the cocoa and flour in to minimize clumps.
Step 3
Add salt, baking powder, and baking soda. Combine until just mixed.
Step 4
Spoon out equal portions of batter into 12 mini muffin pans lined with parchment liners.
Step 5
Bake at 350 degrees Fahrenheit for about 12 minutes, or until the tops of the muffins are just firm. Enjoy!
Ingredients
- Coconut Oil – 4 tablespoon
- Salt – ¼ teaspoon
- 100% Pure Erythritol by Now – ¼ cup
- Egg – 2 large
- Vanilla Extract – 1 tsp
- Coconut Milk by Aroy-d – 1-½ tablespoon
- Almond Butter – 1-½ tablespoon
- Cocoa Powder – 5 tbsp
- Coconut Flour by Nutiva – ½ teaspoon
- Baking Powder – ½ tsp
- Baking Soda – ¼ tsp
