Keto Chocolate Chunk Muffin

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4.5 from 140 votes

Keto Chocolate Chunk Muffin

30 minutes
Calories 770kcal

Ingredients

  • 2 cups ground flaxseed
  • 1 teaspoon alcohol (free stevia, I like Sweet Leaf or Better Stevia from NOW)
  • 1 tablespoon gluten-free baking powder
  • 1 tablespoon cinnamon
  • 1/2 teaspoon 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 teaspoons 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

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

Nutrition

Calories: 770kcal

Originally posted 2019-02-20 18:48:04.

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Cuisine

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