Double Chocolate Muffins
These Double Chocolate Muffins are not only moist but have an amazing fudge texture and taste. They are the perfect breakfast, dessert or snack. Keto, Paelo and Gluten/Dairy Free.
Servings: 12 muffins
Ingredients
Dry Ingredients:
- 1 1/2 cups blanched almond flour
- 3 tbsp coconut flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1/4 tsp cream of tartar
- 3/4 cup dark chocolate chips See Notes
- 1/2 cup + 1 tbsp unsweetened cocoa powder
Wet Ingredients:
- 3 large eggs at room temperature
- 1/2 cup + 2 1/2 tbsp Monk Fruit Syrup for Paleo, sub Honey or Maple Syrup
- 1 tsp pure vanilla extract
- 1/2 cup + 1 tbsp unsweetened almond milk
- 1/3 cup melted ghee or coconut oil
Instructions
- Preheat the oven to 350°F and line a cupcake pan with 12 paper liners.
- In a medium bowl, whisk together the cocoa powder, almond flour, coconut flour, baking soda, cream of tarter and salt.
- In a large bowl, whisk together the eggs, pure vanilla, almond milk, Monk Fruit Syrup (or Maple Syrup) and melted ghee.
- Use a rubber spatula to fold the dry ingredients into the wet ingredients in ¼-cup increments.
- Fold in the chocolate chips.
- Use a handheld or stand mixer and mix on medium to high speed until all and combine all the ingredients are combined.
- Spoon the batter evenly into the paper liners. Fill about 3/4 of each liner with batter.
- Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes or until a toothpick comes out clean.
- Remove the muffins from the oven and transfer to a rack and allow to cool in the pan for 5 to 10 minutes.
- If leftovers, store in an airtight container. Will last up to 1 week
Notes
- For low sugar dark chocolate chips, I use Lily's for Keto and Hu for Paleo.
- Make sure to use either Monk Fruit Syrup or Maple Syrup. If you substitute the granulated Monk Fruit, the batter will become thick and it will not turn out.
- If you have almond flour, simply sub the almond flour for coconut flour. So you will do 1 1/2 cups coconut flour and a 1/4 cup psyllium husk
- These can be stored in the freezer for up to 3 months.
- Nutrition is calculated using Monk Fruit Syrup and Lily's Chocolate Chips.
Nutrition
Serving: 1muffin | Calories: 154kcal | Carbohydrates: 7g | Protein: 4.3g | Fat: 10g | Cholesterol: 49mg | Sodium: 110mg | Fiber: 2g | Sugar: 3.8g