Keto Mini Chocolate Chip Muffins
2.7g
Net Carbs
1.7g
Protein
5.2g
Fat
2.1g
Fiber
64
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1/2 cup Sucralose Based Sweetener (Sugar Substitute)
- 1/3 cup Coconut Flour
- 2/3 cup Almond Flour, Blanched
- 1 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 1/2 cup Sour Cream (Cultured)
- 1/4 teaspoon Salt
- 2 teaspoons Vanilla Extract
- 3/4 teaspoon Xanthan Gum
- 2 tablespoons Unsalted Butter Stick
- 2 tablespoons Heavy Cream
- 1 fluid ounce Tap Water
- 4 ounces Lily's Sugar Free Chocolate Chips
Directions:
- Heat oven to 350°F. Grease 24 mini muffin wells, or line with mini muffin paper liners.
- In a bowl, combine almond flour, sugar substitute, coconut flour, baking powder, xanthan gum, and salt.
- In another bowl, whisk sour cream, melted butter, heavy cream, water and vanilla to combine.
- Add the sour cream mixture to the flour mixture. Stir until well combined. Fold in chocolate chips.
- Fill muffin wells evenly with a scant 1 tablespoon per muffin. Bake 20 minutes, or until lightly browned on top and toothpick inserted in center comes out clean.
- Cool muffins in pans for 5 minutes, then turn out onto wire racks to cool completely.
