Description
"Double Chocolate Muffins" are a bold, low-carb treat that delivers deep cocoa flavor in a soft, satisfying bite. Made with almond and flaxseed flour, plus unsweetened cocoa, these muffins are rich yet balanced. Add dark chocolate chunks for extra indulgence, and adjust sweetness to your taste. Perfect for mornings or afternoon pick-me-ups, each muffin offers 3g net carbs, healthy fats, and lasting satisfaction. Moist, chocolatey, and easy to make, they’re great for prep or sharing.
Ingredients
5 large Eggs, room temperature
1 cup [117g] Almond Flour
1/2 cup [62g] Flax Seed Flour
1/2 cup [44g] Unsweetened Cocoa Powder
2/3 cup [120g] Butter, unsalted and softened
1/2 cup [128g] Whipping Cream
3/4 cup [160g] Erythritol, powdered
1/4 Teaspoon [3g] Stevia, concentrated
1/2 cup [120g] Warm Water
2/3 cup [92g] + 1/3 cup [46g] Dark Chocolate (85%), chopped
Pinch of Himalayan Salt
2 Teaspoons Baking Powder
How To Make
Preheat the oven: Preheat the oven to 170°C (345°F).
Mix the crust ingredients: In a large bowl, combine all the crust ingredients (except the berries) and knead until a dough ball forms.
Prepare the baking form: Line the bottom of a 25-cm baking form with parchment paper.
Press the dough: Take 3/4 of the dough and press it into the bottom and sides of the baking form. Prick the dough gently with a fork.
Add the berries: Spread the frozen berries evenly over the dough.
Top with crumbs: Crumble the remaining 1/4 of the dough over the top of the berries.
Bake: Bake for 40 minutes.
Cool: Let the cake cool before serving.
Ingredients
5 large Eggs, room temperature
1 cup [117g] Almond Flour
1/2 cup [62g] Flax Seed Flour
1/2 cup [44g] Unsweetened Cocoa Powder
2/3 cup [120g] Butter, unsalted and softened
1/2 cup [128g] Whipping Cream
3/4 cup [160g] Erythritol, powdered
1/4 Teaspoon [3g] Stevia, concentrated
1/2 cup [120g] Warm Water
2/3 cup [92g] + 1/3 cup [46g] Dark Chocolate (85%), chopped
Pinch of Himalayan Salt
2 Teaspoons Baking Powder
How To Make
Preheat the oven: Preheat the oven to 170°C (345°F).
Mix the crust ingredients: In a large bowl, combine all the crust ingredients (except the berries) and knead until a dough ball forms.
Prepare the baking form: Line the bottom of a 25-cm baking form with parchment paper.
Press the dough: Take 3/4 of the dough and press it into the bottom and sides of the baking form. Prick the dough gently with a fork.
Add the berries: Spread the frozen berries evenly over the dough.
Top with crumbs: Crumble the remaining 1/4 of the dough over the top of the berries.
Bake: Bake for 40 minutes.
Cool: Let the cake cool before serving.
Double Chocolate Muffins
Nutrition List (per serving)
Total Fat: 17.4g | Carbs: 5g | Added Sugar: 0g | Fiber: 11.1g | Protein: 5.7g | Net Carbs: 0g
Grade
2–5g Net Carbs
Preparation Time
30 Minutes
Servings
12 Servings