Go Back
Print

Low Carb Chocolate Almond Muffins

Servings 12

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.

  2. In a small bowl combine almond flour, baking powder and salt. Whisk well to combine, set aside.

  3. 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.

  4. Add eggs one at a time to the melted butter mixture. Mix well in between each addition.

  5. 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.

  6. 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.

  7. 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.

Recipe Notes

Variations:

  • 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