top of page

Chocolate Chip Keto Muffins

DOWNLOAD
RECIPE

Servings: 12          Prep Time: 15 mins          Cook Time: 40 mins

IMG_2412.JPG

1 cup (120g) Cashew Flour (can substitute with Almond Flour)

1/2 cup (60g) Lupin Flour

1/4 cup (32g) Coconut Flour

1 tbsp (8g) Konjac Flour or Vital Wheat Gluten (optional)

1 1/4 cup Granular Sweetener (or sweeten to your liking)

3 large Eggs, room temperature

1 stick or 1/2 cup (120g) Butter, room temperature

1 1/4 cup Non-Dairy Milk

1 1/3 cup (222g) Lily’s Semi-Sweet Chocolate Chips

3 tbsp (45g) Sour Cream

1 tsp Vanilla Extract

1/2 tsp Cake Batter Extract

1 tsp Salt

2 tsp Baking Powder

​

Special equipment: Kitchen Aid Stand Mixer

Add room temperature butter and sweetener to the bowl of the stand mixer and cream together. Next mix together your dry ingredients: cashew flour, lupin flour, coconut flour, konjac flour or vital wheat gluten, baking powder, and salt. Begin adding one egg at a time to butter and sweetener mixture, allowing each egg to get fully incorporated before adding the other.

​

To this mixture, add the sour cream, vanilla extract, and cake batter extract. Give it a good mix. Now add half your dry ingredients and mix. Then add in half of your non-dairy milk and mix. Repeat this process again until all your dry and wet ingredients are combined. Fold in 2/3 of the chocolate chips and then get the batter added to a muffin pan. With the remaining 1/3 of the chocolate chips, sprinkle them on top of the muffins.

​

Bake at 350F for 30-35 minutes. At the halfway point, check for browning. If they are browned to your liking, lay a sheet of aluminum foil on top and cook the remaining time. Check for doneness with a toothpick.

 

Nutritional Facts for 1 Chocolate Chip Muffin: 242.3 Calories, 2.1g Net Carbs, 21.1g Fat, 6.9g Protein.

​

Disclaimer: I'm in the Amazon and Walmart Associate Program and as such, I earn a small fee from qualifying purchases through affiliate links.

bottom of page