Sugar Free Keto Chocolate Muffins
Delicious, moist, and guilt-free chocolate muffins that fit perfectly into a keto lifestyle, using almond flour and erythritol for sweetness.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder sifted to avoid lumps
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1/2 cup erythritol or preferred sugar substitute
Wet Ingredients
- 2 large eggs at room temperature
- 1/4 cup unsweetened almond milk at room temperature
- 1/4 cup melted coconut oil cooled
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together almond flour, cocoa powder, baking powder, salt, and erythritol until combined.
- In another bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract until well blended.
- Pour the wet mixture into the dry ingredients and mix until just combined.
- Carefully pour the batter into the muffin tins, filling each cup about three-quarters full.
Baking
- Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool before serving.
Notes
Store in an airtight container at room temperature for up to 3 days, refrigerated for a week, or freeze for up to 3 months.