Low Carb Chocolate Muffins With Almond Flour

​ https://preview.redd.it/sv4ly8lfgwv31.jpg?width=1500&format=pjpg&auto=webp&s=30360d46f6099ea63cf52184472624a167b35255 Low Carb Chocolate Muffins With Almond Flour Source Instructions Heat up the oven to 350˚F. Line a muffin tin with paper liners and set aside for later. Take a medium sized bowl, add the dry ingredients ( baking soda, almond flour, cacao powder and salt) and blend well to mix. Use another bowl to add eggs, monkfruit sweetener (honey or maple syrup) and melted butter and whisk to mix. Pour the eggs mixture into the almond-flour mixture, then really carefully stir well to blend it nicely. Fold in chocolate chips and divide the batter among the already prepared muffin cups. This is really important part: fill in every muffin cup three-quarters of the way. It’s around 2 and a 0.5 tablespoon per muffin cup. The dough will be a bit thick, however it’ll work absolutely perfect. Sprinkle with extra sugar-free chocolate to your liking. Bake the muffins for 25-30 minutes, till the tops of the muffins are set and a toothpick inserted within the center comes out clean. Place the pan on a wire rack and let the muffins cool within the pan for five minutes. Gently pop the muffins out let cool for 10 minutes more on the rack. Enjoy!!! Ingredients 2¼ cups of almond flour, i use blanched almond flour 1 tablespoon of cocoa powder ½ teaspoon of baking soda ¼ teaspoon of salt 3 large pasture-raised eggs if available ½ cups of liquid monkfruit syrup ¼ cup coconut oil, melted 2/3 cup of Lily’s Dark Chocolate Chips Nutrition Information Amount per serving (1/12) , Calories: 200, Fat: 17,5g, Saturated Fat: 5g, Cholesterol: 55mg ,Monounsaturated Fat: 1g, Sodium: 170mg, Potassium: 19mg, Carbohydrates: 6g, Fiber: 4g, Sugar: 2g, Protein: 7g submitted by /u/uipo [link] [comments]