Description
Double Chocolate Muffins are the perfect enjoyment for chocolate lovers. With a deep, rich flavor and a soft, moist texture, these muffins offer the ideal balance of chocolatey goodness. Made with almond flour, flaxseed flour, and unsweetened cocoa powder, these muffins are both filling and low in net carbs, making them a great addition to your coffee or tea break. You can even adjust the sweetness to your liking by experimenting with the amount of erythritol or stevia. Whether enjoyed as a morning treat or a mid-day snack, these double chocolate muffins are sure to please. Plus, they’re packed with healthy fats and fiber, ensuring you stay satisfied for longer. With just 3g net carbs per serving, they fit perfectly into a keto or low-carb diet, making them an excellent choice for those seeking a healthier lifestyle or looking to lose weight, while still delivering a delicious, chocolate-filled experience.
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