Easy Keto Chocolate Chip Muffins
Servings: 6 muffins
These scrumptious muffins are so close to the shop-bought ones you'll be super delighted.
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Ingredients
- 2 eggs - large
- 60 g erythritol (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 60 g MCT oil - or any neutral oil you prefer (U.S. option HERE)
- 140 g almond milk - Plenish (U.K.) is best
- 2 tsp vanilla extract (U.S. option HERE)
- 30 g whey protein isolate (U.S. option HERE)
- 30 g lupin flour (U.S. option HERE)
- 30 g defatted almond flour (U.S. option HERE)
- 2 tsp baking powder
- ½ tsp xanthan gum (U.S. option HERE)
- 50 g stevia chocolate chips - or low-carb chocolate of your choice
Instructions
- pre-heat oven to
170 °C static. - using an electric whisk, whip eggs to foam consistency, add sweeteners (1/4 at a time) and whisk again.2 eggs, 60 g erythritol, ¼ tsp pure stevia powder
- drizzle oil on the side of the bowl - whisk, add milk and vanilla extract - whisk , add dry ingredients 1/3 at a time - whisk, and finally stir in chocolate chips.60 g MCT oil, 140 g almond milk, 2 tsp vanilla extract, 30 g whey protein isolate, 30 g lupin flour, 30 g defatted almond flour, 2 tsp baking powder, ½ tsp xanthan gum, 50 g stevia chocolate chips
- spoon mixture equally into 6 large silicone muffin moulds, placed on an oven sheet/tray.
- bake for 25-30 minutes, until they just begin to caramelise (use the stick test to check that they're cooked through).
- wait until completely cooled before removing them from the moulds.
Notes
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately.
Metric Scales UK
Metric Scales U.S.
Using lactose-free whole milk, baking time will be 25 minutes.
Nutrition
Serving: 1muffin | Calories: 204kcal | Carbohydrates: 1.4g | Protein: 12.5g | Fat: 16g
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