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.)
