Craving something decadent but dreading the carb overload? Get ready to revolutionize your dessert game with these mind-blowing Low Carb Chocolate Muffins that prove healthy eating doesn't mean sacrificing flavor! Imagine sinking your teeth into a rich, moist chocolate muffin that's not only incredibly delicious but also fits perfectly into your low-carb lifestyle. These magical muffins are about to become your new obsession, offering all the chocolatey goodness without the sugar crash.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Low Carb
Serves: 12 muffins
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup erythritol
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with silicone or paper muffin liners. Lightly spray the liners with non-stick cooking spray to prevent sticking.
- In a large mixing bowl, whisk together the almond flour, erythritol, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a separate medium bowl, beat the eggs until smooth. Add the unsweetened almond milk, melted coconut oil, and vanilla extract. Whisk these wet ingredients until fully incorporated and slightly frothy.
- Pour the wet ingredient mixture into the dry ingredient bowl. Gently fold and mix until a smooth, consistent batter forms. Be careful not to overmix, as this can make the muffins dense.
- Using a large spoon or ice cream scoop, evenly distribute the batter among the 12 muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a muffin - it should come out clean or with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely.
- Optional: Dust with additional cocoa powder or top with sugar-free chocolate chips before serving. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Ingredient Temperature Matters: Ensure your eggs and almond milk are at room temperature for a smoother, more consistent batter.
- Don't Overmix: Gently fold the wet and dry ingredients just until combined. Overmixing can lead to dense, tough muffins.
- Check for Freshness: Make sure your baking powder and baking soda are fresh to ensure proper rising.
- Customize Your Toppings: Experiment with sugar-free chocolate chips, chopped nuts, or a light dusting of cocoa powder for extra flavor.
- Storage Hack: For maximum freshness, store in an airtight container. If you want them to last longer, freeze individual muffins for up to a month.
- Texture Tip: If you prefer a moister muffin, try adding a tablespoon of Greek yogurt to the wet ingredients.
- Cooling is Crucial: Let the muffins cool completely to set the structure and enhance the texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 6g
Protein: 6g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 55mg
