Ingredients
2 cups finely ground almond flour
1/2 cup powdered erythritol (sugar-free sweetener)
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
1/2 cup sugar-free chocolate chips
Instructions
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners
In a large bowl, whisk together almond flour, erythritol, baking powder, and salt
In a separate bowl, beat butter until creamy, then add eggs one at a time, mixing well after each
Gradually add dry ingredients to wet ingredients, stirring until just combined
Fold in vanilla extract and chocolate chips gently with a spatula
Divide batter evenly among muffin cups, filling 2/3 full
Bake for 18 minutes or until golden and a toothpick inserted in center comes out clean with some moist crumbs
Notes
Avoid overmixing the batter to prevent dense muffins
For best results, use almond flour with fine texture (not slotted brown blanched almond flour)
Store in an airtight container at room temperature for up to 3 days or freeze for 2 months
- Prep Time: 10
- Cook Time: 18
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Keto-friendly
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 0g
- Sodium: 130mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg