Keto Chocolate Chip Muffins
These bakery-style keto chocolate chip muffins are big and beautiful, and absolutely delicious. Who knew that almond flour muffins could be this light and fluffy?
Ingredients
- .5 cup.5 cup.5 cup Sour Cream
- 333 Eggs, large
- .75 tsp.75 tsp.75 tsp Vanilla Extract
- .5 cup.5 cup.5 cup Brown Swerve (sugar substitute), (lightly packed)
- 2.5 cups2.5 cups2.5 cups Almond Flour
- .333 cup.333 cup.333 cup Unflavored Whey Protein, (can sub egg white protein)
- 2 tsp2 tsp2 tsp Baking Powder
- .25 tsp.25 tsp.25 tsp Salt
- .333 cup.333 cup.333 cup Sugar-free Dark Chocolate Chips, + 1 Tbsp (or mini keto chocolate chips)
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350F and line a standard metal muffin pan with 12 parchment paper liners. You can also use silicone liners.
- In a large bowl, whisk together the sour cream, eggs, and vanilla extract. Add the sweetener and whisk until well combined, breaking up any clumps with the back of a fork.
- Add the almond flour, protein powder, baking powder, and salt and stir until well mixed. Stir in 1/3 cup of the chocolate chips
- Divide the batter evenly among the prepared muffins cups and top each with a few more mini chips. Bake 18 to 25 minutes, until golden brown and firm to the touch.
- Remove and let cool in the pan.
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About This Recipe
Show nutritional information
Baked Goods Breakfast Coconut Free Cupcakes & Muffins Gluten Free Grain Free Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis is our estimate based on online research. | |
Calories: | 109 |
Fat: | 8 g |
Carbohydrates: | 6 g |
Protein: | 6 g |
Cholesterol: | 20 g |
Sodium: | 178 mg |
Fiber: | 2 g |
Sugars: | 1 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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