Keto Double Chocolate Muffins
If you're looking for a delicious breakfast or yummy dessert these Keto Double Chocolate Muffins are exactly what you need.
- 9 tablespoons butter, melted and cooled
- 6 eggs
- 2 tablespoons cream cheese, softened
- 2 tablespoons heavy whipping cream
- 2/3 cup Monkfruit Classic
- 1/3 cup cocoa
- 10 tablespoons coconut flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup Lily’s Chocolate Chips
Preheat oven to 350 degrees and line muffin tin with parchment paper muffin liners
Melt butter and set aside to cool.
Add eggs, cream cheese, heavy whipping cream, Monkfruit Classic, and cocoa to a medium-sized mixing bowl then beat on high until thoroughly combined.
Add the melted and cooled butter to batter then mix again.
Combine the coconut flour, baking powder, salt, and vanilla with the rest of the ingredients then beat one final time until all the ingredients are mixed together. Stir in 1/4 cup of Lily’s Chocolate Chips reserving ¼ cup to sprinkle on top of the muffins. Scoop batter evenly into 12 muffin tins. Sprinkle the remaining 1/4 cup Lily's Chocolate Chips on top of each muffin evenly.
Bake for 23-28 minutes or until a toothpick inserted in the center comes out clean as baking times may vary due to the differences in ovens.
Enjoy! These muffins are best served warm.
The sugar alcohols in the Monkfruit are not included in the nutritional information since most subtract to calculate net carbs.
Swerve and Monkfruit are interchangeable.
Calories: 178kcal | Carbohydrates: 7g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 110mg | Sodium: 176mg | Potassium: 120mg | Fiber: 4g | Vitamin A: 450IU | Calcium: 44mg | Iron: 0.9mg