Keto Healthy Double Chocolate Muffins
These super fluffy and decadent muffins are loaded with chocolate chips, cacao powder and a few secret ingredients that are super healthy for you!One of my favorite recipes for muffins and they are packed with wholesome ingredients, no sugar, and tons of fiber to keep you satisfied.Although they do not contain white flour or sugar, they are still a hit with anyone who tries these perfect healthy chocolate muffins!
Equipment
- muffin tin
- muffin tin liners
- Large Bowl
- food processor or high speed blender
Ingredients
- 3/4 cup pumpkin puree
- 1/2 cup almond butter
- 1 large egg
- 4 Tablespoon lakanto monkfruit granulated
- 1/4 cup cocoa powder
- 2 Tablespoon ground flaxseed meal
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/4 cup Lily’s or Choc Zero chocolate chips or chopped 80% chocolate bar
Instructions
- Preheat your oven to 425F. Have your 12 cup muffin tin ready to go complete with muffin cases in place.
- Put them in every other muffin tin leaving a space in-between each muffin placement. For best results, although you are using liners, it is best to make sure you spray them with cooking spray or brush with oil.
- A great way to mix up this healthy chocolate muffin recipe is in a food processor. If you do not have a food processor, a high-speed blender works just fine. Whichever way you choose, you still need to stop halfway through the mixing process to scrape the sides of the blender or food processor bowl.
- Start out adding the pumpkin puree, almond butter and egg to the blender or processor bowl. Process or blend for a minute or two to blend them together well.3/4 cup pumpkin puree, 1/2 cup almond butter, 1 large egg
- Add in the granulated sweetener, dark chocolate cocoa powder, flax meal, cinnamon, vanilla and baking soda.4 Tablespoon lakanto monkfruit granulated, 1/4 cup cocoa powder, 2 Tablespoon ground flaxseed meal, 1/2 teaspoon ground cinnamon, 1 teaspoon vanilla, 1/2 teaspoon baking soda
- Process on a low speed at first then after the cocoa powder is wettened by the batter, blend on high speed. Stop a few times to scrape down the sides and then blend again. Fold in your chocolate chips before portioning the muffin batter out into 6 muffin liners.1/4 cup Lily’s or Choc Zero chocolate chips
- Bake 18-20 minutes until they have risen and spring back to your touch. Testing with a toothpick works too, just make sure they have a few crumbs left when tested.
- Now let them cool in the muffin pan for a few minutes before transferring to a wire rack to cool more. If you have any leftovers, store them in an airtight container up to 5 days at room temperature and up to 7 days in the fridge.
Notes
| Nutrition Facts | |
|---|---|
| Serving size: 1 muffin | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 104 |
| % Daily Value* | |
| Total Fat 7.1g | 9% |
| Saturated Fat 1.3g | 6% |
| Cholesterol 31mg | 10% |
| Sodium 135mg | 6% |
| Total Carbohydrate 8.3g | 3% |
| Dietary Fiber 4.2g | 15% |
| Total Sugars 2g | |
| Protein 4.7g | |
| Vitamin D 3mcg | 15% |
| Calcium 47mg | 4% |
| Iron 2mg | 10% |
| Potassium 166mg | 4% |
Nutrition
Calories: 104kcalCarbohydrates: 8.3gProtein: 4.7gFat: 7.1gSaturated Fat: 1.3gCholesterol: 31mgSodium: 135mgPotassium: 166mgFiber: 4.2gSugar: 2gCalcium: 47mgIron: 2mg
Tried this recipe?Let us know how it was!