Post by Loupy on May 27, 2019 0:31:26 GMT -7
Chocolate Chip Almond Flour Muffins
From: Katrin @ sugarfreelondoner.com/almond-flour-muffins/?
Looking for a killer Keto muffins recipe? These chocolate chip almond flour muffins are moist, light and fluffy - perfect as a grab and go snack and delightful with a cuppa. The recipe is gluten free and sugar free.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total time: 35 minutes
Makes: 8 muffins
Ingredients
2 cups / 200g almond flour or ground almonds (NOT super-fine)
3 eggs large (or 4 medium)
1 1/2 tsp baking powder
1/3 cup / 60g granulated erythritol
1/2 cup / 120g yogurt, natural
1/2 cup / 80g butter melted
3 tbsp almond milk unsweetened
1 tsp vanilla extract
1/4 cup / 50g sugar free chocolate chips or chopped chocolate, 85% cocoa solids minimum
Instructions
Preheat the oven to 180 Celsius / 356 Fahrenheit*.
Blend the eggs for a few minutes until they are frothy and have increased in volume.
Then add the other wet ingredients - yogurt, melted butter, almond milk and vanilla extract - and blend until combined.
Now add the dry ingredients - almond flour, granulated sweetener and baking powder - and blend until you have a smooth batter.
Last, stir in your chocolate chips, leaving a few to decorate the tops of the muffins.
Fill the batter into a muffin pan lined with paper cups.
I used 2 heaped tablespoons per muffin.
Bake for 20-25 minutes or until the tops are lightly browned.
Recipe Notes
You can make your own sugar free chocolate chips or simply chop some dark chocolate (use 85%-90% cocoa solids).
For a variation, use blueberries or raspberries instead of the chocolate chips.
(*Loupy's note: 356F is a literal translation from metric. I usually just use 350. It works for me.)
Nutritional Information
Calories 296
Total Fat 26.9g
Total Carbohydrates 4.5g
Dietary Fiber 3.3g
Sugars 1.7g
Protein 9.5g
From: Katrin @ sugarfreelondoner.com/almond-flour-muffins/?
Looking for a killer Keto muffins recipe? These chocolate chip almond flour muffins are moist, light and fluffy - perfect as a grab and go snack and delightful with a cuppa. The recipe is gluten free and sugar free.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total time: 35 minutes
Makes: 8 muffins
Ingredients
2 cups / 200g almond flour or ground almonds (NOT super-fine)
3 eggs large (or 4 medium)
1 1/2 tsp baking powder
1/3 cup / 60g granulated erythritol
1/2 cup / 120g yogurt, natural
1/2 cup / 80g butter melted
3 tbsp almond milk unsweetened
1 tsp vanilla extract
1/4 cup / 50g sugar free chocolate chips or chopped chocolate, 85% cocoa solids minimum
Instructions
Preheat the oven to 180 Celsius / 356 Fahrenheit*.
Blend the eggs for a few minutes until they are frothy and have increased in volume.
Then add the other wet ingredients - yogurt, melted butter, almond milk and vanilla extract - and blend until combined.
Now add the dry ingredients - almond flour, granulated sweetener and baking powder - and blend until you have a smooth batter.
Last, stir in your chocolate chips, leaving a few to decorate the tops of the muffins.
Fill the batter into a muffin pan lined with paper cups.
I used 2 heaped tablespoons per muffin.
Bake for 20-25 minutes or until the tops are lightly browned.
Recipe Notes
You can make your own sugar free chocolate chips or simply chop some dark chocolate (use 85%-90% cocoa solids).
For a variation, use blueberries or raspberries instead of the chocolate chips.
(*Loupy's note: 356F is a literal translation from metric. I usually just use 350. It works for me.)
Nutritional Information
Calories 296
Total Fat 26.9g
Total Carbohydrates 4.5g
Dietary Fiber 3.3g
Sugars 1.7g
Protein 9.5g
