Low Carb Chocolate Chip Muffins
Have your muffins AND chocolate together for breakfast or a small snack! Makes 12 muffins. Info per muffin: 0.6g carb 0.2g fiber 2g protein 6.7g fat
Course
Breakfast
Servings
Prep Time
12
muffins
20
minutes
Cook Time
25-30
minutes
Servings
Prep Time
12
muffins
20
minutes
Cook Time
25-30
minutes
Ingredients
1/2
cup
coconut flour
1/2
tsp
baking soda
1/4
tsp
salt
1/4
tsp
stevia
4
large
eggs
room temperature
1/3
cup
butter
can use coconut oil for dairy free
1/2
cup
Keto Mock Maple syrup
3
tbsp
heavy cream
can use canned coconut milk for dairy free
1/2
tsp
apple cider vinegar
1/3
cup
Sugar free chocolate chips
Instructions
Preheat oven to 350F. In a small bowl whisk coconut flour, stevia, baking soda and salt.
In a large bowl whisk together eggs, melted butter, heavy cream, and apple cider vinegar.
Slowly whisk the dry ingredients into the wet ingredients. Stir in the chocolate chips.
Fill a greased, or lined muffin tin, 3/4 full in each cup.
Bake 25-30 minutes until set and golden brown.
Let them cool in the muffin pan 5 minutes before completely cooling on a wire rack.
Store in the fridge up to 5 days.