Low Carb Chocolate Muffins
Line the oven and preheat at 350F – 180C. Take 12 muffin tins with 9 cup liners and spray the liners with a cooking spray of coconut flour, soda, chocolate, salt, cinnamon, sweetener, and nutmeg bi…
- Cook20 min
- Total20 min
- Serves12
- LevelIntermediate
Ingredients
- 1/2 cup coconut flour
- 3/4 tsp. – 3.7ml soda
- 2 tsp. – 10ml chocolate
- 1/2 tsp. – 2.5ml salt
- 1 tsp. – 5ml cinnamon
- 1/2 tsp. – 2.5ml nutmeg
- 3 eggs
- 2/3 cup granular Sweetener
- 2 tsp. – 10ml vanilla
- 1 tbsp. – 15ml oil
- 1 cup packed grated zucchini
- 1/4 cup cream
- 1/3 cup sugar-free chocolate chips
Preparation
- Line the oven and preheat at 350F – 180C. Take 12 muffin tins with 9 cup liners and spray the liners with a cooking spray of coconut flour, soda, chocolate, salt, cinnamon, sweetener, and nutmeg bicarbonate.
Method
- In a separate bowl, mix eggs, vanilla, oil, cream, and zucchini.
- Add wet ingredients to dry ingredients and stir until combined. Add the chocolate chips.
- Pour the solution into the muffin box with a spoon and bake for half an hour or until a toothpick comes out clean.
- Remove from the oven and allow it to cool within the pan.
- These keto chocolate muffins should be stored in the refrigerator for 1 week.
