The Ultimate Low-Carb Chocolate Mini Muffins

The Ultimate Low-Carb Chocolate Mini Muffins

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  • Posted: June 13, 2018 09:27

    AutoModerator

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  • Posted: June 13, 2018 09:27

    sammysamgirl

    This is a super simple recipe that honestly does not take much time to make. It's the perfect portion size for a small after-dinner treat or a sweet addition to your daily breakfast. They store easily and taste even BETTER the next day! I made a guide to substituting ingredients/where to get some of them if you do not have them all on the original post to make life a little easier for you guys! So please see that for help or ask any questions you'd like! ( Original: https://mouthwateringmotivation.com/2018/06/12/low-carb-mini-double-chocolate-muffins/ ) Ingredients: SERVES: 33 -1/2 cup coconut flour(56g) -1/2 cup almond flour(56g) -2 tbsp vital wheat gluten(18g)* -1/4 cup cocoa powder(26g) -1 scoop cellucor protein powder (35g)** -4 tbsp truvia -4 tbsp splenda*** -1/2 tsp baking soda -1/4 tsp salt -2 &1/2 room temperature eggs (whisk an egg pour roughly half(30g) into your recipe with 2 whole eggs) -1/4 cup 14% sour cream(60g) -1/4 cup 0% plain greek yogurt OR more sour cream for a richer muffin(60g)**** -1/2 cup unsweetened vanilla almond mik(120g) -2 tbsp vitafiber syrup (30g)***** -1/8 tsp molasses (optional, just adds a brown sugar flavour, heat to make it easier to pour) -1/2 tsp vanilla extract -1/4 cup melted coconut oil(60g) -2 tbsp+2 tsp sugar-free chocolate chips (40g) (I USE THESE) -2 extra tbsp sugar-free chocolate chips for topping(30g) Directions: 1. Pre-heat oven to 375*F 2. Grease 1-2 mini muffin tin pans with coconut oil (or line the pans and spray the liners with oil) (I ended up making 33). 3. Combine all dry ingredients including sugars in a large bowl. 4. In a separate bowl, whisk together the eggs then add the rest of the wet ingredients EXCEPT the coconut oil. 5. Combine the wet ingredients with the dry until partially incorporated. 6. Stir in the coconut oil until combined. *(This is a good time to taste and add additional sweetener if you are using one other than the brands listed) 7. Fold in the chocolate chips reserving about 2 tbsp for topping. 8. Evenly scoop the batter into each muffin tin and top each one with remaining chocolate-chips. 9. Bake at 375* for 7-9min or until a toothpick JUST comes out clean. 10. Cool on a wire rack, then remove gently using a knife. 11. Store on the counter for roughly 5 days or freeze in an air-tight container for a quick snack! (I actually preferred mine cold the next day!) Enjoy! *Nutrition for 1 muffin out of 33 (includes protein powder and greek yogurt): 60 calories, 2 NET carbs, 4g fat, 3g protein & 2.5g fibre* (If using sour cream and no protein powder they will be even more keto friendly and lower in carbs!)
  • Posted: June 13, 2018 09:27

    JWWBurger

    You had me at 2 net carbs