Chocolate Muffins (Keto, Low-Carb, Gluten-Free)

Pocket Oven Chocolate Muffins (Keto, Low-Carb, Gluten-Free)

Chocolate Muffins 

An easy muffin to make with a strong chocolate flavor. Can substitute for stevia for sweetener of choice. Only 2.8g net carbs each when made with the stevia.


Dry Ingredients
1/2 cup coconut flour
1/2 cup almond flour
2 scoops (320mg) stevia powder
2 tsp. baking powder
1/8 cup cocoa powder
1 tsp espresso powder

Wet Ingredients
3 eggs, yolks and whites separated
1/4 cup almond milk
1/2 cup salted butter, softened
1 tsp. vanilla

1/4 cup Lily's Dark Chocolate Chips + few for sprinkling

  1. Preheat oven to 350°F (175°C). Line muffin pan with 6 paper baking cups.
  2. Sift together all dry ingredients.
  3. In separate bowl mix together egg yolks, butter, almond milk and vanilla. 
  4. In separate larger bowl whip egg whites into stiff peaks.
  5. Add egg yolk/milk mixture to dry ingredients and combine well.
  6. Add dry ingredient mixture to egg whites and fold-in until mixture is light brown throughout. 
  7. Fold in chocolate chips.
  8. Scoop mixture into baking cups using a cookie scoop.
  9. Sprinkle a few chocolate chips on top. 
  10. Bake for about 25 mins. 


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