This Low-Carb Double Chocolate Muffins Recipe brings chocolate to the breakfast table. These decadent muffins can be part of a low-carb, keto, gluten-free, grain-free, LCHF, diabetic, Atkins, or Banting diet.
In a medium bowl, whisk together the almond flour, cocoa powder, granulated stevia/erythritol blend, baking powder, and sea salt until well blended.
Whisk melted butter into the dry ingredients. Mixture will appear mealy.
In a separate bowl, whisk together the eggs, almond milk, and vanilla extract.
Pour the wet ingredients into the the dry ingredients and stir until just blended.
Stir in the chopped chocolate.
Spoon batter into the prepared muffin pan, filling each cup 2/3 to 3/4 of the way full. The cups will be fuller than with traditional muffin batter.
Bake in the preheated oven for 25-28 minutes, or until the top springs back when lightly touched. Allow to cool a few minutes, then remove from pan. Muffins are best served warm.
Serving size: 1 muffin
Fat (g): 16
Carbs (g): 7.5
Fiber (g): 4
Protein (g): 7
Net Carbs (g): 3.5