I have been experimenting a lot with different chocolate muffin recipe combinations. I wanted them to have a very light, fluffy sponge as often LCHF and sugar free can be dense in texture and sometimes dry if you overcook them. They were perfect and the general opinion is people would be hard pushed to know they were made without grain or sugar. Try them for yourself, good luck!!
Makes 12 large muffins
Nutritional values per muffin
2.2g net carbs
50g cream cheese
4 large eggs (or weigh eggs to make 250g)
150g ground almonds
60g cocoa or cacao
80-100g erythritol or xylitol (or stevia to taste)
1 tsp baking powder
Sugar Free Chocolate Chips (optional)
Preheat the oven to 170c
Place all ingredients in a mixing bowl and use your mixture to beat until combined. Don't overbeat.
Place in our muffin cases and smooth the top to create a flat top, this will ensure they rise evenly. Sprinkle with chocolate chips, if using.
Place in the oven and cook for 15-20 minutes until firm to touch.
Place on a cooling rack to cool before storing in an airtight container.
Can be decorate with homemade chocolate ganache, sugar-free icing, melted dark chocolate or thick cream.