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Low-Carb Chocolate Muffins

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Ingredients for 4 servings:

  • 100 g almond(s), ground
  • 100 g almond flour
  • 4 eggs
  • ½ pack of baking powder
  • 1 tbsp beet syrup
  • 50 g dark chocolate (85%)
  • 200 ml milk
  • ½ vanilla pod(s), scraped pulp
  • 3 tbsp, heaped Stevia (1 tbsp Stevia = 1 tbsp sugar dosage)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple, quick, low-carb, gluten-free

Preheat the oven to 175°C (fan/convection oven). Roughly chop the chocolate. Combine the dry ingredients in a bowl and mix. Be careful with the dosage of stevia; I use a product where one tablespoon of powder equals exactly one tablespoon of sugar. Add the syrup, eggs, and milk and mix everything together. Then fill paper baking cups and place them in a muffin tin. Bake for 20 minutes. Test with a wooden skewer to see if they’re done. Place on a wire rack to cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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