Low Carb Chocolate Chocolate Chip Muffins

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Low Carb Chocolate Chocolate Chip Muffins

Course

Breakfast, Dessert, Snack

Servings

Muffins

Ingredients

• 2 C Almond Butter
• 2/3 C Monfruit Sugar powdered
• 4 Tb. Unsweetened Cocoa Powder
• 4 Tb. Almond Powder or Peanut Powder (like PB2)
• 4 Eggs
• 2 Tb. Butter melted
• 4 Tb. Water
• 3 Tsp. Vanilla
• 2 Tso. Baking Soda
• 1/4 C Almond Flour
• 1/2 C Lilys Semi Sweet Chocolate Chips

Course Breakfast, Dessert, Snack Servings Muffins Ingredients 2 C Almond Butter 2/3 C Monfruit Sugar powdered 4 Tb. Unsweetened Cocoa Powder 4 Tb. Almond Powder or Peanut Powder (like PB2) 4 Eggs 2 Tb. Butter melted 4 Tb. Water 3 Tsp. Vanilla 2 Tso. Baking Soda 1/4 C Almond Flour 1/2 C Lilys Semi Sweet Chocolate Chips

Instructions

1. Preheat oven to 350 degrees
2. In a stand mixer or a large bowl mix together the almond butter, sugar, unsweetened cocoa powder, almond powder, eggs, butter, water, vanilla,baking soda and almond flour.
3. Fold in the chocolate chips.
4. Using a well greased mini muffin tin, fill each cup.
5. Bake on 350 degrees for about 12 minutes.
6. Cool completely and enjoy!

Recipe Notes

NOTE- I do not usually put the nutritional facts on my recipes because it will depend on what brands of ingredients you use. For my ingredients each serving is Calories-163g, Fat-14g, Net. Carbs-6g, Protein-7g....according to MyFitnessPal

These have become a staple in our household. They make a great diet little treat for the kids lunches and are moist and flavorful. There isn’t really much more to say about them other than YUM!

In a stand mixer or a large bowl mix together the almond butter, sugar, unsweetened cocoa powder, almond powder, eggs, butter, water, vanilla,baking soda and almond flour.

Fold in Lily’s Chocolate Chips.

Be sure to grease the mini muffin tin really well.

Fill your mini muffin tin with the muffin batter and bake for about 12 minutes.

Cool completely and enjoy!