THE BEST KETO CHOCOLATE-CHIP MUFFINS




These are insanely easy to prepare and only take 15min to bake. They are soft, chewy, NOT DRY and taste like a muffin should taste. (I should mention, adding a big pat of butter and a side of coffee with cream also doesn’t hurt).

If you haven’t tried them yet. Please do so now!

Author : SAMMYSAMGURL
Source : mouthwateringmotivation.com

Ingredients:

  • 1 cup(112g) almond flour
  • 1 scoop(35g) plain or vanilla protein (I actually used this one, which bakes great!)
  • 1/4 cup splenda (or another sweetener that measures like sugar)
  • 2 1/2 tbsp truvia (or 3x the amount of another sweetener that measures like sugar)
  • 1 tbsp vital wheat gluten(optional, gives baked goods a similar texture to that of white flour without adding additional carbs, do not use if gluten-free)
  • Pinch of xanthan gum(use 1 1/2 tsp if not using vital wheat gluten)
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup(60g) unsweetened vanilla almond milk OR heavy cream for a richer muffin (room temperature)
  • 1/4 cup(60g) vitafiber syrup (room temperature)* –See below for a note on this
  • 1/4 cup melted coconut oil 
  • 2 eggs (room temperature)
  • 1/2 tsp vanilla extract
  • 3 1/2 tbsp sugar-free chocolate chips (I use these)
  • 1/2 oz chopped pecans

Directions:

  1. Pre-heat your oven to 400*F.
  2. Line a muffin tin with 9 liners. Spray the liners/grease with coconut oil.
  3. In a large bowl combine all of your dry ingredients(aka everything up until salt!)
  4. In another medium micowavable bowl, melt your coconut oil.
  5. Add the rest of your wet ingredients to the warm coconut oil (everything being room temperature is important to keep the coconut oil from hardening) and whisk well.
  6. ................................





BEFORE YOU GO…
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