Double Chocolate Muffins - KetoDiet Cookbook
Servings: 10 muffins
Yummy low carb double chocolate muffins with a secret ingredient. This healthy recipe comes from The KetoDiet Cookbook by Martina Slajerova.
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.
Serving: 242g | Calories: 210 | Carbohydrates: 13.7g | Protein: 7.4g | Fat: 16.1g | Saturated Fat: 4.8g | Trans Fat: 0g | Cholesterol: 74mg | Sodium: 169mg | Fiber: 6.8g | Sugar: 0.7g
[serving_size] => 242
[calories] => 210
[carbohydrates] => 13.7
[protein] => 7.4
[fat] => 16.1
[saturated_fat] => 4.8
[trans_fat] => 0
[cholesterol] => 74
[sodium] => 169
[fiber] => 6.8
[sugar] => 0.7
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