Chocolate Atkins Breakfast Muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling Time: 15 minutes
Total Time: 35 minutes
Servings: 12 people
These chocolate muffins are made with the Atkins Café Caramel Shake.. They are perfect as a morning treat or a low carb keto snack later in the day.
Preheat oven to 350°F and prepare muffin pan by greasing or adding paper cupcake liners.
With an electric mixer; beat together butter, cocoa, erythritol, baking powder, salt, and vanilla until light and fluffy. Then beat in eggs.
Stir in the Atkins shake. Then, mix in the almond and coconut flours. Add chocolate chips if desired. (Nuts can be added as well)
Divide the batter evenly between the muffin cups. Sprinkle the tops with optional chocolate chips or nuts if desired.
Bake for about 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Cool on a wire rack for 15 minutes then remove muffins from pan onto rack to cool completely.
Calories: 205kcal | Carbohydrates: 9g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 205mg | Potassium: 189mg | Fiber: 4g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 1.1mg | Calcium: 105mg | Iron: 1.6mg
- Net Carbs 5g
- % Carbs: 10.2%
- % Protein: 12.2%
- % Fat: 77.7%
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