This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.

DRY INGREDIENTS

Coconut flour = 90 g / 3/4 cup

Other flour options;

1.  Almond flour = 360 g / 3 cups

2.  Almond flour = 180 g / 1 1/2 cups + Coconut flour = 45 g / 6 1/2 tbsp

Monk fruit = 80 g / 6 1/2 tbsp (I am using chocolate chips sweetened with erythritol. If you are using unsweetened chocolate chips, you may want to increase the sweetener between 100 to 120 g or more. You can also use any keto friendly sweetener)

Baking powder = 8 g / 2 tsp

Salt = 1/4 tsp

Chocolate chips = 100 g / 3/4 cup (You can use unsweetened ones or those sweetened with keto friendly sweetener. You can also use chocolate bars and just chop them up into small pieces)

WET INGREDIENTS

Whole eggs = 5 large (288 g)

Whipping cream = 240 ml / 1 cup (OR yogurt/sour cream at the same ratio. For dairy free option, you can use coconut cream at the same ratio. You can also replace the whipping cream with any keto friendly milk. However, due to the difference in consistency and content, you need to reduce the amount by 15% and increase the fat content (i.e., the butter or oil) by 70%.

Coconut oil = 60 ml / 1/4 cup (OR any keto friendly oil)

Vanilla extract = 1 tsp

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 340F or 170C.

3.  In a bowl, add the dry ingredients (except the chocolate chips) and mix with a spatula until well combined.

4.  Add all the wet ingredients and whisk until well combined. The batter is smooth and moderately thick. Then add the chocolate chips but reserve some for topping.

5.  Spoon into paper or muffin cups. I used small paper cups about 50 g each, so I got 10 servings. Fill until 3/4 full.

6.  Top with the reserved chocolate chips.

7.  Bake for 20 to 25 minutes at the middle rack or until a toothpick comes out clean.

8.  Normally, you would need to cool them before eating but I love to eat them when still warm, so soft and fluffy.

9.  These muffins can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it's best to refrigerate them earlier for up to a week a or freeze for up to 3 months.

[Total servings = 10]

NUTRIFION INFO PER SERVING

Total carb = 3.6 g

Dietary fiber = 1.8 g

Net carb = 1.8 g

Calories = 232

Total fat = 21.4 g

Protein = 4.3 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍