Chunky Keto Chocolate Muffins

Chunky Keto Chocolate Muffins
Servings: 12 yield(s)
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Ingredients
  • 2 cup almond flour
  • 4 eggs
  • 1/2 cup heavy whipping cream
  • 1/4 cup Lily's dark chocolate bar
  • 3 tbsp Cocoa Powder
  • 1/2 tbsp baking powder
  • 1 tbsp coconut oil - room temp
  • 2 tbsp Kerrygold Butter - room temperature
  • 5 tbsp Splenda Natural sweetener
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees
  2. Chop up entire bar of Lily’s chocolate
  3. Mix dry ingredients together
  4. Mix wet ingredients together
  5. Combine wet/dry ingredients well
  6. Place 12 liners in muffin pan, add mixture evenly to muffin tins. Place in over for 15-20mins or until toothpick comes out clean, tops should be lightly browned.
  7. Allow to cool for 5 mins, remove & enjoy.
Recipe Notes

Macros: 221 Cals | Fat: 19.6g | Protein: 6.4g | Net Carbs: 1.3g