Easy and Delicious Keto Chocolate Avocado Muffins
Easy Keto Chocolate Muffins
This recipe is designed to teach everyone how to make easy keto chocolate muffins
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Servings: 8 muffins
Ingredients
- 1 large ripe avocado (180 grams after peeled and seeded)
- 2 large room temperature eggs
- 1 tsp vanilla extract
- 22 grams (1/4 cup) cocoa powder
- 50 grams (1/4 cup) granulated sugar substitute I use granulated monkfruit sweetener
- 4 grams (1 tsp) baking powder
- 14 grams (2 TBS) coconut flour
- 1/4 cup add-ins and/or toppings of choice, optional I use Lily's milk chocolate chips
Instructions
- Preheat oven to 350 degrees. Lightly grease 8 silicone muffin cups with cooking spray. Set aside. Combine all ingredients except add-ins/toppings into a large blender. Pulse a few times to start combining everything together. Blend for 20 to 30 seconds or until smooth
- If stirring in add-ins, transfer the batter a medium mixing bowl. Gradually stir in the add-ins of choice until fully combined (I used 2 oz keto chocolate chips) Divide the batter evenly between the prepared muffin cups. Use a butter knife and spread the batter evenly and smoothly throughout the muffin cups.
- If desired sprinkle the topping of choice over the tops of each muffin. (used some more keto milk chocolate chips) Place the muffins in the preheated oven. Bake at 350 degrees for 20 to 25 minutes or until firm and a tester comes out clean. Remove the muffins from the oven.
- Allow them to cool in the pan at least 30 minutes or until firm. Carefully remove the muffins from the muffin cups. Transfer the muffins to a wire rack and allow to cool completely before serving.