Keto Chocolate muffins
Perfect for my chocolate lovers. This all time favorite keto chocolate muffins is soft, moist and super yummy! It’s easy to make and requires keto pantry staples.
Servings 12
Calories 246kcal
Equipment
- 2 6 cavity muffins pans or 1 12 cavity muffin pans
Ingredients
- 2 cups blanched almond flour
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 1/2 Tbsp baking powder
- 3/4 cup sweetener
- 1/2 tsp Xanthan gum
- 5 large eggs (beaten)
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 cup butter (melted)
- 1/4 cup sugar free chocolate chips
Instructions
- Line cup muffin tins with standard cupcake liners, Preheat oven to 350 F
- Mix all dry ingredients together in a bowl, add the beaten eggs.
- Add in the sour cream and vanilla extract, then pour in the melted butter.
- Mix to to form batter, add the sugar free chocolate chips, scoop batter into lined muffins tins using a cookie scoop and bake in preheated oven for 30 - 35 minutes.
- Let it cool slightly in the muffin tin for about 8 mins before bringing it out to cool completely on a cooling rack.
Notes
- It is important to preheat your oven so that the muffins start baking as soon as they hit the oven.
- Using a cookie scoop will help distribute the batter evenly
- Check for doneness at 30 mins. bake for extra 2- 5 mins if muffins are not ready at 30 mins. Do not bake for more than 35 mins.
- This can be made without chocolate chips. If making with chocolate chips, reserve about a tablespoon to add to the top of the muffin batter after scooping into the muffin tin.
Nutrition
Calories: 246kcal