Keto Espresso Chocolate Chunk Muffins
These low carb espresso chocolate chunk muffins are fudgy, rich, and totally keto friendly. Perfect for a cozy treat any day of the week.
Ingredients
- 2 cups Almond Flour
- 1/3 cup Granulated Erythritol
- 3 tbsp Unsweetened Cocoa Powder
- 1 1/2 tsp Baking Powder
- 2 tsp Instant Espresso Powder
- 1/4 tsp Salt
- 3 Large Eggs
- 1/4 cup Melted Butter
- 1/4 cup Sour Cream
- 1 tsp Vanilla Extract
- 2 oz Sugar-Free Dark Chocolate, roughly chopped into chunks
- Flaky Sea Salt, for topping
Equipment
- muffin tin
Instructions
- Preheat your oven to 350F and line 10 cups of a muffin tin with parchment liners.
- In a large bowl, whisk together the almond flour, erythritol, cocoa powder, baking powder, instant espresso powder, and salt. Make sure the espresso powder is evenly distributed with no clumps.
- Add the eggs, melted butter, sour cream, and vanilla extract. Stir until a rich, thick chocolate batter forms that is completely smooth.
- Fold in about three-quarters of the chopped sugar-free dark chocolate chunks, reserving a handful for pressing into the tops.
- Divide the batter evenly among the 10 muffin cups. Press the reserved chocolate chunks into the top of each muffin so they are visible and will melt slightly during baking.
- Bake for 20 to 22 minutes, until the tops are set with a slight crack and a toothpick inserted in the center comes out with just a few moist crumbs. Do not overbake as these are best when fudgy.
- Remove from the oven and immediately sprinkle a tiny pinch of flaky sea salt over each muffin. Let them cool in the tin for 10 minutes before serving. Best enjoyed warm while the chocolate chunks are still melty.
Nutrition
Serving: 1servingCalories: 218kcalCarbohydrates: 5gProtein: 7gFat: 19g
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