double Chocolate keto-Muffins

 

INGREDIENTS

Dry Mixture:

1/3 cup coconut flour

1 cup almond flour

1/3 cup unsweetened cocoa powder

1/2 cup erythritol or swerve

1 teaspoon cinnamon

1 teaspoon baking soda

2 teaspoons cream of tartar

1/3 cup dark chocolate (chips, or roughly chopped)

 

Wet Mixture:

2 medium avocados

15-20 drops stevia

4 large eggs

2 tablespoons coconut milk or heavy whipping cream

DIRECTIONS

Preheat oven to 350. Halve, pit, and peel the avocados and place them into a food processor. Pulse util smooth and creamy. Add the liquid stevia, eggs, coconut milk, to the avocado and pulse to mix well. 

Sift together- coconut flour, almond flour, and cocoa powder. Add the erythritol, cinnamon, baking soda, and cream of tartar- mix well. 

Add the avocado mixture to the dry mixture, and add in your chocolate chips (or roughly chopped chocolate)- reserving a little chocolate for the muffin tops. 

 

Scoop the muffin batter into prepared muffin pan, lined with silicon muffin liners, or paper cups. Top muffins with a little reserved chocolate, and bake for 20 minutes or until the muffins are firm- test with a toothpick. 

BEGINNER LEVEL

Recipe from The KetoDiet Cookbook, Author Martina Slajerova

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