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There’s nothing quite like a moist chocolate muffin to cure a sweet tooth craving. This recipe for Keto Chocolate Muffins is sure to be a favorite for those living the Keto lifestyle. Packed with protein and full of rich chocolate flavor. These delicious chocolate morsels are great for a quick snack on the go and excellent with a hot cup of coffee for a midday pick me up.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Serves
12
Ingredients
- 160 grams Chocolate Protein Powder - bake able
- 60 grams Erythritol - granulated
- 60 grams Almond flour
- 50 grams Unsweetened cocoa powder
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 150 ml Heavy cream
- 4 Eggs - whites & yolks separated
- 60 grams Chocolate chips
Instructions
Preheat oven to 350 °F, place a rack in the center of the oven and prepare a muffin pan with non-stick spray, silicone, or paper cups.
Mix protein powder, erythritol, almond flour, cocoa powder, baking powder, and salt in one large bowl to create your dry mix.
Using a stand mixer or hand mixer, blend the heavy cream and egg yolks on medium-low speed until combined.
Slowly add the dry mix to the creamed yolks and mix quickly until the mixture becomes a smooth batter, then set aside.
Whip the egg whites until they make firm white peaks using the whisk attachment for the stand mixer or hand mixer.
Scoop ⅓ portion of the batter into the whipped egg whites and gently fold to combine, making sure to keep the thick whipped consistency as much as possible.
Continue folding the batter in ⅓ portions until the batter and whipped egg whites are fully incorporated. DO NOT OVER MIX!!! Fold in the chocolate chips at the very end.
Scoop the mixture into the muffin cups in equal portions. Bake for 20 minutes, then use a toothpick to test if the muffins are cooked on the inside. If not, bake for another 10 minutes and try again.
Remove from the oven, let cool and enjoy!!!
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