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Keto Chocolate Chocolate Chip Muffins

Whether you enjoy them as breakfast, dessert or a snack, these Keto Chocolate Chocolate Chip Muffins will win over the entire family!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 tbsp Butter melted
  • ¼ c Swerve confectioners sugar substitute
  • 2 Eggs beaten
  • 2 tsp Vanilla extract
  • 3 tbsp Unsweetened vanilla almond milk
  • 1 c Almond flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tbsp Unsweetened cocoa powder
  • ¼ tsp Xanthan gum
  • 55 grams Lily’s Chocolate baking chips

Method
 

  1. Preheat the oven to 350 degrees.
  2. Add the melted butter and ¼ cup of Swerve sugar substitute to a mixing bowl, and beat until smooth and creamy.
  3. Pour in the beaten egg, 3 tbsp of almond milk and 2 tsp of vanilla extract. Mix until combined.
  4. Mix in 1 cup of almond flour, the baking powder, baking soda, cocoa powder and xanthan gum. Stir until completely combined.
  5. Fold in the Lily’s baking chips.
  6. Fill 6 muffin liners in a muffin baking tin about ¾ of the way full. Bake for 15-20 minutes until cooked through.
  7. Let cool and serve immediately, or store in the fridge for up to a week in an airtight container.

Notes

Net Carbs: 4 net carbs per serving