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I used to make muffins all the time when I was younger.
And I truly mean all the time.
Whenever I was sad, angry or bored I made muffins or cupcakes.
My friends who lived in my neighboorhood at that time can vouch for that as they profited from the fact that I couldn’t eat 12 muffins a day.
So naturally, I got pretty good at making them.
When I started the keto lifestyle, I had no idea how the hell I’m supposed to make keto-friendly versions of the muffins I used to make.
I tried and I tried, but most of those attempts were pretty “meh”.
Until now.
These little guys come pretty close to the ones I used to make.
And my favorite type of muffin to make back then were simple vanilla and chocolate marble muffins, that’s why they get the honor to be published first.
One muffin only has 1.5g net carbs and quite a bit of protein with about 10g and as someone who has eaten probably thousands of muffins in her lifetime I can say with a clear conscience – they also taste like the real deal!
KETO MARBLED MUFFINS INGREDIENTS:
This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.
(You can find the exact amounts needed on the recipe card embedded below this section).
the finer, the better!
If your almond flour is very coarse, I recommend adding it into a food processor and grounding it up a bit more – this way your texture will be finer and thus: more “real” muffin like!
Why do I love Erythritol so much?
In my opinion, Erythritol is the best keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.
You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Keep that ratio in mind when using a 1:1 sugar replacement.
The butter should be quite soft. Take it out of the fridge at least an hour before making the muffins, depending on the room temperature at that moment (it may take longer than an hour if it’s cold in your kitchen).
The eggs should have room temperature.
I really like dutch processed cacao powder because it usually has a very strong chocolate taste and thus you only need tiny amounts of it which makes it perfect for ketogenic baking.
But any other kind of sugar free cacao powder is fine as well!
You can also use “normal” milk, just keep in mind that it’ll add a few more carbs to the recipe.
HOW TO MAKE KETO VANILLA & CHOCOLATE MARBLED MUFFINS:
These vanilla & chocolate keto marble muffins are perfect for the ketogenic diet with only 1.5g net carbs per muffin! Ready in 30 min & delicious!
Preheat your oven to 350°F/180°C.
Add the soft butter and granulated erythritol into a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.
Add remaining ingredients except for the cacao powder to the bowl and mix until no chunks of flour are left.
Separate the dough into two parts and add the cacao powder into one bowl - mix until well combined.
Alternately add one part of the vanilla dough and one part of the chocolate dough into the cupcake liners.
Repeat until each cupcake liner is filled.
Bake for approx. 20-25min at 350°F/180°C.
☝︎ Every oven is different and it is a good idea to watch your muffins as - in my experience - almond flour tends to burn faster than regular wheat flour.
You can test if your muffins are done by pricking them with a toothpick - if they come out "clean", the muffins are done.
If not, keep them in the oven for a few more minutes.
Enjoy them with a cup of coffee or tea!
Store them in an air-tight container for about 3-4 days.
I recommend keeping them at room temperature and not in the fridge, as that will dry them out quicker.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1 muffin
Servings 12
- Amount Per Serving
- Calories 180
- % Daily Value *
- Total Fat 13.9g22%
- Total Carbohydrate 4.3g2%
- Dietary Fiber 2.8g12%
- Protein 10.9g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat your oven to 350°F/180°C.
Add the soft butter and granulated erythritol into a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.
Add remaining ingredients except for the cacao powder to the bowl and mix until no chunks of flour are left.
Separate the dough into two parts and add the cacao powder into one bowl - mix until well combined.
Alternately add one part of the vanilla dough and one part of the chocolate dough into the cupcake liners.
Repeat until each cupcake liner is filled.
Bake for approx. 20-25min at 350°F/180°C.
☝︎ Every oven is different and it is a good idea to watch your muffins as - in my experience - almond flour tends to burn faster than regular wheat flour.
You can test if your muffins are done by pricking them with a toothpick - if they come out "clean", the muffins are done.
If not, keep them in the oven for a few more minutes.
Enjoy them with a cup of coffee or tea!
Store them in an air-tight container for about 3-4 days.
I recommend keeping them at room temperature and not in the fridge, as that will dry them out quicker.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Q: How do you include Erythritol in your calculations?
A: The short answer is: I don’t, and I can tell you why.
Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)
POPULAR KETO TREATS:
Check out these posts too:
Velvety No Bake Keto Brownie Bites Healthy No Bake Ferrero Rocher Keto Fat Bombs Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls) Healthy No Bake Keto Snickers Bars The Easiest Keto Peanut Butter Cookies Ever Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars) Chocolate Keto Mug Cake With Peanut Butter Core
Hello there!
I’m Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
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