I made these keto chocolate banana muffins in place of my childhood favourite “Quaker Double Chocolate Muffins”. These were the kind of muffins we only got to eat on special occasions like sleepovers and birthdays. My friends and I all LOVED waking up to these warm, fudgey, rich chocolate muffins. It was tradition.
But the best part was that my mom always added extra chocolate-chips and mashed banana to the original recipe.
Were you a fan of Almond Joy bars as a kid? I mean with that delicious chocolate coating and the chewy sweet coconut centre…
Well, I sure was. I’ve always been a fan of anything almond and coconut.. actually one of my favourite low-carb protein bars is the Almond Coconut Built Bar (see my previous post for a full review of Built Bars!)
I’ve always loved almond croissants, coconut macaroons, coconut milk, almond milk… you name it.
That’s why when I considered the fact that ALMOND and COCONUT FLOUR are two of the most popular ingredients in keto baking… WHY HADN’T I THOUGHT OF AN ALMOND JOY COOKIE YET?
In a medium bowl, using a hand mixer, beat together 2 tbsp butter, egg, sweeteners, vitafiber and vanilla for 2min.
In a separate bowl, microwave your chocolate-chips and the 1 tsp of butter in 30s increments until melted.
Beat the melted chocolate into your egg/butter mixture until smooth.
Stir in the rest of the dry ingredients just until combined and then fold in the pecans and the final tbsp of chocolate-chips.
Place your batter in the freezer for 7-8min and preheat your oven to 350*.
Spray or grease a large baking sheet with oil.
Drop the batter by heaping tbsp’s onto the cookie sheet.
Lightly flatten each with the back of an oiled spoon.
Bake for 8-10min. (The should still be a bit soft when they come out! Do not over-bake)
Let the cookies sit on the tray to cool for 10-15 min before moving onto a wire rack.
Enjoy immediately or store in an air-tight container on the counter or in the freezer for a quick snack later on!
*You can use 1 sweetener for the entire recipe, just take into account that truvia is 3x sweeter than regular sugar so you’ll need 3x the amount for a typical sweetener like erythritol or splenda. **You can choose to use unsweetened baker’s chocolate instead of the chocolate-chips mentioned, just be sure to add a bit of extra sweetener to the recipe.Links to ingredients I used:
In a large bowl, combine your flours, vital wheat gluten(or xanthan gum), baking soda, baking powder and salt.
In another bowl, beat together your butter, sweeteners, vanilla extract and molasses until light and fluffy.
Add your eggs and beat again until combined.
Pour your wet mixture into the dry and stir to until a thick dough forms.
Fold in your chocolate-chips and then place the dough in the refrigerator for 15-20min.
Spray/grease a baking sheet with oil.
Begin rolling your dough into balls (I ended up with 15) and space them evenly apart on the baking sheet.
Flatten each one slightly with the back of a spoon and place in the oven.
Bake for 8-9min or until the cookies are JUST set and the bottoms lightly browned. (They will continue baking on the cookie sheet afterwards. You can cook longer if you don’t like the slightly under-cooked middle…(that’s favourite part, haha)).
Let the cookies cool on the baking sheet for 15min or so before removing and placing on a plate.
Serve immediately or store in an airtight container in the freezer for a quick snack in the future! Enjoy!
In a bowl, add your almond flour, sweetener and salt.
Add the peanut butter, coconut oil and vanilla extract.
Stir well until a thick dough forms.
Press dough into the bottom of a greased loaf pan (PARCHMENT PAPER LINED AND GREASED loaf pan, learned that the hard way) evenly using clean hands or a spatula.
Place the pan in the freezer for roughly 10min before topping.
Melt your chocolate-chips and coconut oil by microwaving and stirring between 30s increments.
Using a spatula, scrape out the chocolate on top of the peanut base.
Pick up the pan and rotate it around to evenly coat the base with chocolate, finally tap it on the counter a couple times to make sure everything is flat.
Freeze for another 2 hours before attempting to remove.
Cut squares using a sharp knife dipped in hot water.
Serve immediately or store in the fridge or freezer in an airtight container between parchment paper layers for a future snack!
4.8 NET CARBS*You can use a sweetener that isn't the monkfruit/erythritol blend.*You can also use a sweetener that isn't powdered. This is just my favourite for no-bake recipes as it tastes SO close to real sugar and it being powdered means no weird crunchiness in no baked products as is an issue with regular granulated sweeteners.