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Yummy low carb double chocolate muffins with a secret ingredient. This healthy recipe comes from The KetoDiet Cookbook by Martina Slajerova.
Do you love Cookbooks? Although the internet is full of free recipes, I just love browsing through real cookbooks.
I have a whole cabinet in my kitchen devoted to cookbooks. And I even have some shelf space in the walk-in pantry closet where I keep my beloved cookbooks.
Before food blogs grew in popularity, I bought at least 10-15 new cookbooks a year. These days, I only buy a couple and they are always low carb.
There’s a fantastic new low carb cookbook that was just released by Martina Slajerova, creator of the KetoDiet app and blog. Martina is one of my favorite bloggers so I was honored that she asked me to give her cookbook an initial review.
There is a ton of work that goes into writing a cookbook which is why I’ve never attempted to write my own. It’s especially difficult when doing it along with keeping up a food blog.
The KetoDiet Cookbook is a wonderful resource for both those just getting started as well as seasoned low carbers. Most of the recipes are savory and suitable for every day meals. The last chapter provides sweet beverages and desserts that should be eaten in moderation.
You can easily get lost in the recipes when browsing the book. I had a hard time choosing a recipe to try because I wanted to make them all!
There are 150 low carb high fat recipes packed into the cookbook. Important nutritional information is provided for each recipe. Many of the recipes have full color photos.
I chose to make the double chocolate muffins because I was curious about the addition of avocados. I eat an avocado just about every day because they are so healthy.
Not a fan of avocados? You’d never know they were in these yummy low carb muffins!
You’ll need two medium sized avocados to make these delicious low carb double chocolate muffins. The recipe calls for dark chocolate, but I used my homemade low carb chocolate recipe instead.
Although an electric mixer would probabaly work, Martina recommends using a food processor to get the avocado nice and smooth. I also used the food processor to pulse in the dry ingredients.
I added the chopped chocolate right into the food processor and stirred it into the batter. Then, I spooned the batter into paper lined muffin cups. The recipe states that it yields 8 muffins, but I ended up getting 10.
The raw batter looked and smelled so good that I gave it a test run before baking. I knew at that time the muffins were going to taste great!
These low carb double chocolate muffins rose much higher than I had expected. I filled them pretty high in the paper liners so it was nice to get them to puff out like they did.
I usually use baking powder, but I may start experimenting with a baking soda and cream of tartar mixture now. Especially since most store bought baking powders contain corn starch which isn’t low carb or grain free.
Martina really knows her stuff. I absolutely loved everything about these low carb double chocolate muffins. I never would have added the cinnamon, but it was a great complement to the chocolate.
I’m recommending The KetoDiet Cookbook to all my low carb friends and family. All the recipes in the book are easy to follow and use healthy wholesome ingredients.
I’ve already got a few of the recipes on my “to try” list. These include the cream of zucchini soup, the curried coconut chips, and the quick raspberry ice cream. This is just the start of my list as there are so many great keto diet recipes I want to try in this cookbook.
About Martina of KetoDiet App
If you’ve never been to the KetoDiet App blog, I encourage you to give it a look. I’m sure you will fall in love with Martina’s recipes as I have.
She also runs a very popular Facebook group called the KetoDiet Support Group if you need any help with your keto diet. And, if you’re in the market for a terrific new low carb cookbook, head out to your local bookstore or Amazon and grab a copy of The KetoDiet Cookbook!
Double Chocolate Muffins – KetoDiet Cookbook
- 2 medium avocados 250g/8.8oz
- 15-20 drops SweetLeaf stevia drops
- 4 large eggs
- 2 tablespoons coconut milk or heavy cream, 30 ml/1 fl oz
- Preheat the oven to 350°F (175°C, or gas mark 4).
- Halve, de-seed, and peel the avocados and place them into a food processor. Pulse until smooth.
- Sift together the coconut flour, almond flour, and cacao powder. Add the erythritol, cinnamon, baking soda, and cream of tartar. Mix well.
- Add the liquid stevia, eggs, coconut milk, and pureed avocado and process until well combined.
- Roughly chop the chocolate and add to the mixture. Reserve a few pieces for topic.
- Scoop the muffin batter into a silicone muffin pan or a regular muffin pan lined with paper cups greased with a small amount of coconut oil or ghee.
- Top with the reserved chocolate pieces and place in the oven. Bake for about 25 minutes or until the tops are crispy and the muffins are firm.
- Remove from the oven and let the muffins cool on a rack before serving. Keep at room termerature covered with a kitchen towel for up to three days or place in an airtight container and refrigerate for longer.
7g net carbs
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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