Preheat your oven to 350°F/180°C.
Add the soft butter, erythritol and vanilla extract to a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.
Add the remaining ingredients for the muffin batter (except for the chocolate chips) to the bowl and mix with a spatula until no chunks of flour are left.
Fold in the chocolate chips until they are evenly distributed throughout the dough.
Add 6 paper or silicone muffin liners into a muffin pan.
Distribute the muffin batter evenly among the muffin liners.
☝︎ You can press a few chocolate chips on top of the muffins for a bit of extra decoration.
Bake for approx. 20-25 minutes in your preheated oven.
☝︎ Every oven is different, that's why the baking time in your oven might vary a bit from ours.
Keep an eye on the muffins, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.
☝︎ You can test if your muffins are done with the "toothpick test": prick the middle of the muffin with a toothpick - if it comes out "clean" and without any chunks of dough stuck on the toothpick, they're good to go.
If not, you should leave them in the oven for a few more minutes.
Store the low carb chocolate chip muffins in an air-tight container at room temperature and consume within 3 days.
You can freeze these muffins!
To do so, wrap them tightly in one layer of plastic wrap and one layer of aluminum foil and put them in your freezer.
Let them thaw overnight at room temperature once you want to eat them.
Serving Size 1 muffin
Servings 6
- Amount Per Serving
- Calories 233
- % Daily Value *
- Total Fat 18.5g29%
- Total Carbohydrate 2.9g1%
- Protein 10.5g21%
* 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, erythritol and vanilla extract to a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.
Add the remaining ingredients for the muffin batter (except for the chocolate chips) to the bowl and mix with a spatula until no chunks of flour are left.
Fold in the chocolate chips until they are evenly distributed throughout the dough.
Add 6 paper or silicone muffin liners into a muffin pan.
Distribute the muffin batter evenly among the muffin liners.
☝︎ You can press a few chocolate chips on top of the muffins for a bit of extra decoration.
Bake for approx. 20-25 minutes in your preheated oven.
☝︎ Every oven is different, that's why the baking time in your oven might vary a bit from ours.
Keep an eye on the muffins, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.
☝︎ You can test if your muffins are done with the "toothpick test": prick the middle of the muffin with a toothpick - if it comes out "clean" and without any chunks of dough stuck on the toothpick, they're good to go.
If not, you should leave them in the oven for a few more minutes.
Store the low carb chocolate chip muffins in an air-tight container at room temperature and consume within 3 days.
You can freeze these muffins!
To do so, wrap them tightly in one layer of plastic wrap and one layer of aluminum foil and put them in your freezer.
Let them thaw overnight at room temperature once you want to eat them.
