MASCARPONE & CHOCOLATE CHIP MUFFINS WITH STRAWBERRY ICING
 
Prep time
Cook time
Total time
 
Not the best piping job, but these keto muffins taste great, with or without the topping.
Author:
Recipe type: Sweet Bites
Cuisine: Ketogenic. Sugar Free. LCHF. Low carb. Grain free. Gluten free.
Yield: 12
Ingredients
For the chocolate chip muffins:
For the strawberry icing:
Instructions
  1. pre-heat oven to 160C fan (175C static).
  2. whisk mascarpone, erythritol and stevia.
  3. incorporate whole eggs, one at a time.
  4. whisk in melted butter.
  5. add sieved flour, baking powder and salt, and mix well.
  6. chop up chocolate and mix into the batter.
  7. scoop into 12 silicon muffin moulds (if using metal moulds, line them with muffin paper cases).
  8. bake for about 25 mins.
  9. make the strawberry icing while the muffins cool down.
  10. soften butter a little and beat it with the cream cheese until you have a smooth paste.
  11. blend strawberries until pureed and blend into the butter mix one spoonful at a time.
  12. add erythritol and stevia, mixing well.
  13. refrigerate until ready to be piped (or spread) onto the cooled muffins.
Notes
If you top the muffins with strawberry icing, ensure they are refrigerated and preferably kept in an airtight container so they won't dry out too much.

Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use in the UK. For U.S. option click HERE.
Nutrition
Serving: 1 Calories: 240 Fat: 23g Net Carbs: 2g Protein: 6g
Recipe by Queen Keto at https://queenketo.com/mascarpone-chocolate-chip-muffins-strawberry-icing/