It’s the new year, and like so many others I’ve really been trying to eat healthier. After all the Christmas cookies I ate throughout December, I felt like I really needed to cut out the carbs a bit. At the same time, I still like to have a little sweet treat at the end of the day. These low carb chocolate almond muffins are perfect just for that! Plus as an added bonus they are also gluten-free.
The base for the muffin is almond flour and stevia is used in place of sugar as the sweetener. Melted butter, eggs and milk (you can always use non-dairy milk or water instead) make up the remaining main ingredients. Next I added almond extract to ramp up the flavor, and chose to use Lilys Keto Baking Chips instead of regular chocolate chips since they are low-carb.
You can easily modify these low carb chocolate almond muffins a number of ways to fit your taste. One way is using other flavored extracts. I love to have a number of all-natural extracts on hand. I’ve tried this recipe with raspberry extract in place of the almond for a chocolate raspberry muffin. You could also replace the chocolate chips with blueberries and use lemon extract in place of the almond for a blueberry lemon muffin. The possibilities are endless!
Low Carb Chocolate Almond Muffins
- 2 cups (9oz) almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 Tablespoons (4oz) unsalted butter, melted
- 1/2 cup (0.5oz) Stevia in the raw
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/4 cup (2oz) water or milk
- 4 large (7oz) eggs
- 3/4 cup (4.5oz) chocolate chips
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
In a small bowl combine almond flour, baking powder and salt. Whisk well to combine, set aside.
In a separate bowl combine melted butter, stevia, extracts and water/milk. Mix well to combine, either by hand or using a stand/hand mixer.
Add eggs one at a time to the melted butter mixture. Mix well in between each addition.
Add the flour mixture to the butter/egg mixture in 2-3 batches. Scrape down the sides of the bowl and mix well after each addition.
Fold in the chocolate chips, then fill each cupcake liner with about 1/4 cup of batter. I like to use a #16 disher/scoop to portion out my batter.
Bake @ 350°F for 20-22 minutes or until a wooden toothpick comes out clean. Let the muffins cool in the pan for 10 minutes, then remove onto a cooling rack.
- Chocolate Raspberry Muffins – replace the 1 tsp almond extract with 1/2 teaspoon of raspberry extract
- Bluberry Lemon Muffins – replace the chocolate chips with bluberries (fresh or frozen) and replace the almond extract with either lemon extract or the zest of one lemon