Keto Chocolate Chunk Muffin

Keto Chocolate Chunk Muffin

Ingredients

• 2 cup ground flaxseed
• 1 tsp alcohol ((free stevia, I like Sweet Leaf or Better Stevia from NOW))
• 1 tbsp gluten-free baking powder
• 1 tbsp cinnamon
• 1/2 tsp rock salt ((free stevia, I like Sweet Leaf or Better Stevia from NOW))
• 5 large eggs
• 1/2 cup water ((free stevia, I like Sweet Leaf or Better Stevia from NOW))
• 1/3 cup oil
• 2 tsp vanilla extract ((free stevia, I like Sweet Leaf or Better Stevia from NOW))
• 1 bar dark chocolate ((free stevia, I like Sweet Leaf or Better Stevia from NOW))

Instructions

1. Preheat oven to 350F and line a 12-count muffin pan.
2. Set aside.
3. Combine flax seed with stevia, baking powder, cinnamon and salt in a large bowl.
4. Whisk to combine fully and set aside.
5. Add eggs, water, oil and vanilla extract to your Vitamix or other high-powered blender.
6. Blend on high until foamy - about 20-30sec.
7. Combine liquid mixture with the flaxseed mixture.
8. Stir gently with preferably a spatula until combined.
9. The mixture will be very fluffy.
10. Let sit for 3-5 minutes.
11. Fold in the chocolate chunks to finish.
12. Spoon mixture into muffin pan almost 90% of the way up.
13. If you fill it up completely the muffin mixture will pour over when they rise.
14. Bake muffins for 13-15 minutes, or until a knife or toothpick comes out clean.
15. Remove from the oven and remove muffins right away and place on a cooling rack.
16. These freeze really well for up to three months and they're also yummy toasted.
17. They'll keep nicely in the fridge for up to 4 days