The BEST Keto Chocolate-Chip Muffins

What if I told you I made low-carb muffins that are high in protein, high in fibre, contain 0 added sugars and actually taste GOOD? Like not just  “okay they are alright for being healthy” kinda good but rather, good as in “wow these are delicious I could eat the whole plate right now…but like I won’t(okay maybe just 2…)”. 

Would you believe me? 

I wouldn't…but yet, here we are.

These are insanely easy to prepare and only take 15min to bake. They are soft, chewy, NOT DRY and taste like a muffin should taste. (I should mention, adding a big pat of butter and a side of coffee with cream also doesn't hurt).

If you haven’t tried them yet. Please do so now!

Serves: 9

Ingredients:

• 1 cup(112g) almond flour
• 1 scoop(35g) plain or vanilla protein (I actually used this one, which bakes great!)
• 1/4 cup splenda (or another sweetener that measures like sugar)
• 2 1/2 tbsp truvia (or 3x the amount of another sweetener that measures like sugar)
• 1 tbsp vital wheat gluten(optional, gives baked goods a similar texture to that of white flour without adding additional carbs, do not use if gluten-free)
• Pinch of xanthan gum(use 1 1/2 tsp if not using vital wheat gluten)
• 1 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup(60g) unsweetened vanilla almond milk OR heavy cream for a richer muffin (room temperature)
• 1/4 cup(60g) vitafiber syrup (room temperature)* –See below for a note on this
• 1/4 cup melted coconut oil 
• 2 eggs (room temperature)
• 1/2 tsp vanilla extract
• 3 1/2 tbsp sugar-free chocolate chips (I use these)
• 1/2 oz chopped pecans

Directions:

1. Pre-heat your oven to 400*F.
2. Line a muffin tin with 9 liners. Spray the liners/grease with coconut oil.
3. In a large bowl combine all of your dry ingredients(aka everything up until salt!)
4. In another medium micowavable bowl, melt your coconut oil.
5. Add the rest of your wet ingredients to the warm coconut oil (everything being room temperature is important to keep the coconut oil from hardening) and whisk well.
6. Add the wet ingredients into the larger bowl of dry and stir until a smooth almost pancake-like batter begins to form.
7. Stir in 2 tbsp(30g) of your chocolate-chips along with your pecans, reserving 1 1/2 tbsp of chocolate chips for the tops of your muffins(optional).
8. Using a muffin scoop, evenly disperse the batter into the 9 muffin cups, top with the remaining chocolate chips and place in the oven.
9. Bake at 400* for 5min then decrease the temperature to 375* and continue baking for another 10-12minutes or until a toothpick comes out clean(Don’t over-bake!)
10. Remove from the oven, let cool for 3-5min and then remove the muffins and place them on a wire rack to finish cooling. (Or dig in immediately if you don’t mind a little muffin sticking to the wrapper…a hot muffin with a pat of butter is delicious if you are impatient like me!)
11. Once cooled, store in an air-tight container for up to 5 days on the counter or freeze for future use! Enjoy!

Nutrition per muffin(1/9th of recipe): 16.5F/3.4C(NET)/8P & 8g fibre

*NOTE*: If you do not have Vitafiber syrup you can try subbing an extra 1/4 cup of almond flour + 2 tbsp of almond milk. (Vitafiber is what provides the beautiful brown tops on these muffins and adds a light sweetness so just be aware when removing it that it may change the texture and taste of the final outcome a bit!)