These are the best keto double chocolate muffins you'll ever make. Incredibly chocolatey, moist, fluffy with crispy tops. Only 3g net carbs.
Full Printable Recipe: [ Ссылка ]
My Favorite Sweeteners: [ Ссылка ]
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Ingredients:
5 large eggs room temperature
1 cup almond flour
½ cup golden flaxseed meal
⅔ -1 cup Powdered Sweetener I used an Erythritol and Monk Fruit Sweetener
½ cup cocoa powder
1 tsp espresso powder or instant coffee optional
2 tsp baking powder
¼ tsp salt
½ cup whipping cream
½ cup warm water
⅔ cup unsalted grass-fed butter softened
⅓ cup unsweetened chocolate chips
Instructions:
In a large bowl, beat the eggs with the sweetener and a pinch of salt.
Add the dry ingredients and mix until no lumps remain.
Stir in the whipping cream and warm water using an electric mixer.
Incorporate the softened butter and sugar-free chocolate chips with a rubber spatula.
Divide the batter into your muffin cups and bake for 18-20 minutes at 350F or until the top is firm. Keep an eye on them, as this varies from oven to oven.
Instagram (I post daily recipes and life updates): [ Ссылка ]
If you make this recipe don't forget to tag @lowcarbspark or #lowcarbspark
on Instagram so I can see your beautiful creations!
