LOW CARB CHOCOLATE MUFFINS
Food energy: 204kcal Saturated fatty acids: 8.86g Total fat: 17.16g Calories from fat: 154 Cholesterol: 62mg Carbohydrate: 9.31g Total dietary fiber: 4.48g Protein: 6.32g Sodium: 218mg
Ingredients•3 large eggs
•1/2 cup almond milk or water
•1 tsp vanilla extract
•1 cup almond flour
•1/4 cup coconut flour
•1/4 cup cocoa powder
•1/4 cup Swerve Sweetener
•2 tsp baking powder
•1/4 tsp salt
•1/4 cup coconut oil, melted
•1/3 cup sugar-free chocolate chips
Instructions•Preheat oven to 325F and line 9 muffin cups with paper liners (I recommend parchment paper liners for easy release).
•In the bottom of a good strong blender (I recommend Blendtec), add eggs, almond milk or water and vanilla extract. Blend briefly to combine.
•Add almond flour, coconut flour, coca powder, sweetener, baking powder and salt. Blend on medium high until smooth (you may need to scrape down sides of blender a little to make sure everything combines). Add melted coconut oil and blend until combined.
•Stir in all but 1 tbsp of chocolate chips. Divide batter evenly among prepared muffin cups and top each with a few more chocolate chips.
•Bake 22 to 25 minutes, until firm to the touch. Remove and let cool in pan.