yield: 12

prep time: 10 MINUTES

cook time: 22 MINUTES

total time: 32 MINUTES

These Keto Chocolate Muffins are scrumptious and packed with healthy fats and protein. They are also dairy-free making them Paleo friendly.

INGREDIENTS

  • 2 cups almond flour (or almond meal)
  • ¼ cup unsweetened cocoa
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ cup oil
  • ¼ cup sugar-free maple flavored syrup (we use Lakanto)
  • 3 large eggs, room temperature
  • ½ cup sugar-free, dairy-free dark chocolate chips

INSTRUCTIONS

  1. Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
  2. In a large mixing bowl, whisk almond flour, cocoa, salt, and baking powder.
  3. Add in the oil, maple flavored syrup, and eggs and mix until combine.
  4. Stir in the chocolate chips.
  5. Spoon batter evenly into your paper liners.
  6. Bake for 18-20 minutes or until the center is set.
  7. Remove from the oven and let cool for 5-10 minutes before serving.
  8. Store in an airtight container at room temperature.

NOTES

  • Spoon almond flour into the measuring cup, and then level.
  • You can use your oil of choice in this recipe. I haven’t tried using butter.
  • You can freeze these muffins for up to 3 months.
  • You can use your sweetner of choice in these muffins.

NUTRITION INFORMATION:

 YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 246TOTAL FAT: 16gSATURATED FAT: 2gTRANS FAT: 0gUNSATURATED FAT: 13gCHOLESTEROL: 47mgSODIUM: 116mgCARBOHYDRATES: 12gNET CARBOHYDRATES: 7gFIBER: 5gSUGAR: 7gPROTEIN: 6g