Gluten Free Keto Chocolate Chip Muffins

Gluten Free Keto Chocolate Chip Muffins

Gluten Free Keto Chocolate Chip Muffins

This recipe is a quick easy recipe on how to make keto chocolate chip muffins
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Course: Breakfast, Dessert
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 12 muffins

Ingredients

  • 1 1/2 cups almond flour
  • 2 TBS psyllium husk powder, finely ground
  • 1 TBS baking powder
  • 5 TBS butter, softened
  • 1/2 cup powdered Swerve, or powdered sweetener of choice
  • 2 tsp vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/2 cup keto /sugar free chocolate chips (see my recipe) http://janetsdeliciouslowcarbkitchen.com/how-to-make-low-carb-chocolate/

Instructions

  • Preheat oven to 350 degrees. Line or spray 12 cup muffin pan
  • In a large mixing bowl whisk together almond flour, psyllium husk powder, and baking powder fully combined and until no lumps left in the flour. Set aside
  • In a large mixer bowl combine butter, powdered Swerve, and vanilla extract. Beat on low 30 seconds or until creamy
  • Scrape down the sides of the bowl. Add eggs, and sour cream. Beat on low another 30 seconds or until combined and smooth
  • Scrape down sides again. Add the dry ingredients to the bowl of wet ingredients. Beat on low 10 seconds or just until the dry ingredients are moist
  • Increase the speed to medium Beat on medium another 30 seconds or until fully combined and no dry ingredients are left in the bowl
  • Scrape down the sides of the bowl again and gently fold in the chocolate chips.
  • Divide batter evenly among the prepared muffin cups (about 2 TBS in each cup) Use a butter knife and even out the tops of each muffin for a more even bake
  • Bake at 350 degrees for 20-22 minutes or until lightly golden and tester comes out clean
  • Remove from oven. Muffins will be a little soft DO NOT OVER COOK. Let sit in pan for at least 10 minutes or until muffins are firm and slightly cooled.
  • Transfer muffins to a wire rack and let cool completely. Store leftovers in an airtight container at room temperature.

Notes

This recipe yields 12 muffins  1 serving equals 1 muffin
1 muffin contains about 1.6 grams of net carbs


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