Almond Flour Muffins Chocolate Chips (Keto, Low Carb)
This almond flour muffins chocolate chip recipe will make you forget you ever ate store bought chocolate muffins before.
Equipment
- Muffin Pan
Ingredients
- 3 egg yolks and whites divided
- 1 cup sour cream
- 1/2 cup monkfruit sweetener
- 2 cups almond flour
- 1/4 tsp salt
- 1/2 tsp rice vinegar or apple cider vineggar
- 1/4 tsp xantham gum
- 2 tsp baking powder
- 1 cup ChocZero Milk Chocolate Chips
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Line or grease a muffin tray.
- Whisk together in a medium bowl 2 cups of almond flour, 1/4 tsp of xanthan gum, 2 teaspoons of baking powder, and 1/4 tsp of salt. Set aside.
- Beat 3 egg whites until soft peaks form and set aside.
- Add 3 egg yolks and 1/2 a cup of monkfruit sweetener to a large bowl and beat with an electric mixer on medium speed until pale and fluffy, 2-3 minutes.
- Incorporate 2 teaspoons of vanilla extract, 1/2 a tsp of rice or apple cider vinegar, and 1 cup of sour cream. Add flour mixture slowly until well incorporated.
- Fold egg whites little by little very gently with a rubber spatula into the batter.
- Add 1 cup of ChocZero milk chocolate chips and mix it gently. Spoon batter onto the prepared muffin tray.
- Bake for 30 minutes or until lightly golden.
- Allow to cool for 20 minutes in the pan before removing, and cool completely in a rack.
Notes
Make these keto muffins feel fresh even days after baking by placing them in the microwave for 15 seconds before eating.