Low Carb Double Chocolate Muffins
Coffee-shop style double chocolate muffins, low carb and sugar free — melted sugar-free chocolate folded into an almond flour batter with espresso for depth, 7g of protein each.
7g protein / serving
213 kcal / serving
55 min
Serves 12
Recipe from YouTube by iHacked Diabetes
Ingredients
- Brown sweetener¾ cup (142.5g)
- Salt¼ tsp
- Espresso powder1 tsp (1g)
- Sugar-free chocolate chips½ cup (90g)
- Coconut oil¼ tsp (1g)
- Unsalted butter⅓ cup (75.67g)
- Eggs3 large
- Plain Greek yogurt½ cup (100g)
- Vanilla extract1 tsp
- Cold brewed espresso1 oz (28.35ml)
- Almond flour2 cups (224g)
- Cocoa powder¼ cup (21.5g)
- Baking powder1 tsp (4g)
Method
1. Preheat the oven to 325°F and line a 12-cup muffin tin with parchment liners.
2. Whisk the butter and brown sweetener, then add the eggs, Greek yogurt, vanilla and cold espresso; whisk until smooth.
3. Fold in the almond flour, cocoa powder, baking powder, salt and espresso powder until fully combined.
4. Melt the sugar-free chocolate chips with the coconut oil in 30-second microwave bursts, stirring between, until glossy; let cool slightly.
5. Fold the melted chocolate into the batter until no streaks remain.
6. Scoop the batter into the liners (about 2 scoops per muffin) and tap the tin on the counter to settle.
7. Bake for 40–45 minutes, until a toothpick comes out clean. Cool completely before serving.
Source: ihackeddiabetes.com