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HOMEMADE LOW-CARB CHOCOLATE CHIP MUFFINS

Prep time: 10 minutes
Cook time: 11 minutes
Total time: 21 minutes
Level: EASY
Serving Size: 1 Muffin

Ingredients

  • 2/3 cup powdered erythritol
  • 1 cup peanut butter
  • 2 tbsp dark cocoa powder
  • 2 tbsp peanut butter powder
  • 1 tbsp butter
  • 2 tsp sea salt
  • 2 large eggs
  • 1 ½ tsp vanilla extract
  • 1 tsp baking soda
  • ¼ cup sugar-free chocolate chips

Nutrition

Nutrition Facts
Serving Size: 1 Muffin
Amounts per serving
Calories:
% Daily Value *
Total Fat: 10g
Total Carbohydrate: 1.4g
Protein: 4g
Dietary Fiber: 0.5g

If you are looking for a sweet treat during the season that is sugar-free (or any time of the year); look no further! These low carb chocolate chip mini muffins taste absolutely amazing; you’ll think you’re eating a cupcake! Plus, these are simple to make for even beginners in the kitchen. These make for a great morning snack along with a cup of Bulletproof Keto Coffee.

RECIPE MAKES 18 MUFFINS!

HOW TO COOK:

1.
Preheat the oven to 350 degrees.
2.
Grease or line the mini muffin tin with paper liners.
3.
Melt the butter in a saucepan, on low heat.
4.
In a large bowl, mix together the dry ingredients.
5.
Using a whisk, gently combine the butter and eggs.
6.
Add the water and vanilla extract; mix thoroughly.
7.
Gently fold in the chocolate chips.
8.
Dividing evenly, spoon batter into mini muffin tin.
9.
Bake for 11 minutes.
10.
Place on a cooling rack; let cool.