Keto Chocolate Muffins
These Keto Chocolate Muffins are scrumptious and packed with healthy fats and protein. They are also dairy-free making them Paleo friendly.
Servings: 12
Calories: 246kcal
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
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large mixing bowl, whisk almond flour, cocoa, salt, and baking powder.
- Add in the oil, maple flavored syrup, and eggs and mix until combine.
- Stir in the chocolate chips.
- Spoon batter evenly into your paper liners.
- Bake for 18-20 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Store in an airtight container at room temperature.
Video
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
Serving: 1 | Calories: 246kcal | Carbohydrates: 12g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Cholesterol: 47mg | Sodium: 116mg | Fiber: 5g | Sugar: 7g