I’ve been on a keto diet for over a week now, and I definitely have more energy and feel better, but I really miss my carbs. I’d give up on chocolate, candies and ice cream any day, but to give up on muffins? Never. So I came up with this recipe that turned out to be better than I expected.
The best part about this recipe is that you only need a few simple ingredients and there is no wheat flour and no artificial sweetener. So it’s also gluten-free and sugar-free. And it actually tastes like a real muffin.
Ingredients (for six muffins)
× 2 medium-sized eggs
× 10 tbsp almond flour ( and yeah, I know it’s weird that I didn’t use a cup to measure the flour, but that’s because I used a spoon to gradually add the flour until I was satisfied with the consistency)
× 1 tsp melted coconut oil
× 2 tbsp raw cacao powder
× 2-3 tbsp stevia/ erythritol
× ½ tsp baking powder
× a few drops of vanilla extract
Separate the eggs and beat the egg whites with a pinch of salt until they form soft peaks. Add your choice of sweetener and continue mixing for a few more minutes. Add the egg yolks and the melted coconut oil while mixing continuously. Add the almond flour and mix gently using a whisk. Next, combine the cacao powder with the baking powder and add it to the mixture. Continue to mix until everything is combined. Don’t overmix your batter! Finally, add some vanilla extract and pour the mixture into silicone muffin tins. Bake at 180°C/ 350°F. You can check if your muffins are done by sticking a toothpick in the center of each muffin. If it comes out clean, your muffins are ready to be enjoyed.
MACROS (approx.) -per serving (one muffin)
Carbs: 6 g
Fat: 16 g
Protein: 7 g