Low Carb Keto Chocolate Chip Muffins Recipe
Servings: 10 Keto Chocolate Chip Muffins
Calories: 242kcal
Ingredients
- 2 cups almond flour 224g
- 1 tbsp whole psyllium husks optional - add another 2-3 tablespoons almond flour if not using, 6g
- 1 tbsp arrowroot starch optional, 6g
- 1/2 tsp xanthan gum optional, just helps with the chewy texture
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt 1/2 tsp if using unsalted butter
- 1/4 cup cream cheese softened, 2oz or 56g
- 1/4 cup salted butter softened, 2oz or 56g
- 1/2 cup powdered monkfruit/erythritol sweetener 100g
- 1 tsp vanilla extract
- 2 eggs room temperature
Instructions
- Pre-heat your oven to 425*F and line a muffin tray with 10 muffin wrappers (I also grease my wrappers to prevent sticking).
- To a food processor, add your dry ingredients including; almond flour, whole psyllium husks, arrowroot starch, xanthan gum, cinnamon and salt. Pulse 3-4 times until the ingredients are blended then pour into a bowl. (See tips if you don't have a food processor)
- In another bowl, add your softened butter, cream cheese and powdered monkfruit/erythritol sweetener and beat until smooth.
- Add your eggs and vanilla extract to the butter and cream cheese and beat once more just until blended.
- Pour the wet ingredient mixture into the dry ingredients and stir well until a thick batter forms.
- Add your chocolate chips and mix once more.
- Use a muffin scoop to divide the batter evenly among the muffin tins.
- Bake for 5min at 425*F. Then reduce the temperature to 350*F and continue baking for another 10min or until a toothpick comes out clean.
- Let the muffins cool for 10min before removing from the tins.
- Serve warm with butter and enjoy your Low Carb Keto Chocolate Chip Muffins!