These muffins are soft, moist and full of rich chocolatey flavour..
They are the kind of muffins that make you feel like you’re eating dessert for breakfast.
I made these as a tribute to my childhood where I’d devour the Quaker double chocolate muffins every time my Mom would let us have them as a special breakfast treat.
I have to say, these are pretty darn close in taste and texture. You will not be disappointed!
Some Ingredients I’d Like to Highlight:
Almond Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe. As I’ve noted in many of my past recipes, the brand of almond flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Vitafiber Powder — This is a low-carb, very high fibre powder which works as a fantastic replacement for some of the flour in keto recipes. This is because it gives keto baked goods a texture and mouth-feel very similar to baked goods made with white flour! (As in the signature slightly crunchy muffin top but still soft and moist center)
Truvia and Splenda — I have now switched over to only using a monkfruit/erythritol blend sweetener in all of my recipes since originally writing this post. I MUCH prefer the taste and effect it has on the body. I use the SoNourished brand for both granular and powdered sweetener and love it!
Cellucor Molten Chocolate Whey Protein — This is my favourite protein for baking but you are welcome to use any chocolate protein! (Blends are better than isolates!)
Vital Wheat Gluten – If you have questions about why I include this ingredient, I wrote an entire article on what it is and why I use Vital Wheat Gluten on my keto diet! I also included where to buy it, how many carbs it contains..and how to use it in baking.
Xanthan Gum — Similar to Vital Wheat Gluten in what it does…it helps to create a better final texture with low carb and gluten-free baked goods. It’s a great alternative for those who are Celiac or gluten-intolerant!
Keto Double Chocolate Chip Muffins
- 1/2 cup(60g) almond flour
- 1/3 cup(32g) cocoa powder
- 1/4 cup(60g) vitafiber powder (*Or another 1/2 cup of almond flour)
- 1/4 cup(35g) cellucor molten chocolate whey protein
- 1 tbsp(8g) vital wheat gluten** OR 1/4 tsp xanthan gum(gluten-free option)
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp(30g) butter, softened
- 1 egg
- 2 tbsp(30g) mashed avocado OR mashed ripe banana
- 1/2 tsp vanilla extract
- 3oz(85ml) unsweetened vanilla almond milk
- 2 1/2 tbsp(37g) 14% sour cream
- 3 1/2 tbsp splenda
- 2 tbsp+1tsp truvia (or 1/4 cup granular monkfruit/erythritol blend)
- 1 1/2 tbsp(21g) sugar-free chocolate chips(I use Krisda)**NOTE-You can use more, this is just all I had!
- Pre-heat oven to 350*F
- In a large bowl, combine all dry ingredients except sweeteners.
- In another medium bowl, whip together the butter, sweeteners, vanilla and avocado(I just used a fork).
- Whisk the sour cream and the egg into the butter mixture.
- Next combine with wet and the dry ingredients and add in your almond milk.
- Stir just until smooth and well combined, adjust sweeter if needed.
- Use a muffin scooper to scoop the batter into 6 tins lined with wrappers and sprayed with oil.
- Bake in pre-heated oven for 25-27min or until a toothpick just comes out clean.
- Cool on a wire-rack before eating (Or be impatient like me and eat them straight out of the oven…lol)
- (These are also great the next day!)
Enjoy your Keto Double Chocolate Muffins!
**Vital wheat gluten is a protein, it is extracted from wheat and is what gives it it’s elasticity. You do not need to worry about it spiking blood insulin levels. I prefer it over xanthan gum in recipes but either will work! (I wrote a whole article about it here).
Per Muffin (1/6th of recipe): 12g of Fat |5g of (NET) Carbs | 9g of Protein | 13g of Fibre
Note: macros will be altered if using lower-fat or gluten-free options.
Follow: @sammysamgirl for more!