Keto Chocolate Chunk Muffin

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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