Keto Mini Chocolate Chip Muffins Recipe
2.7g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:10 Minutes
Style:American
Cook Time:15 Minutes
Phase:Phase 2
Difficulty:Difficult
Style:American
Cook Time:15 Minutes
Phase:Phase 2
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the
directions.
Comment sont calculés les glucides nets?INGREDIENTS
- 0 2/3cupAlmond Flour, Blanched
- 0 1/2cupSucralose Based Sweetener (Sugar Substitute)
- 0 1/3cupCoconut Flour
- 1tspBaking Powder (Straight Phosphate, Double Acting)
- 0 3/4tspXanthan Gum
- 0 1/4tspSalt
- 0 1/2cupSour Cream (Cultured)
- 2tablespoonUnsalted Butter Stick
- 2tbspHeavy Cream
- 1fl ozTap Water
- 2tspVanilla Extract
- 4ozLily's Sugar Free Chocolate Chips
DIRECTIONS
- Heat oven to 350°F. Grease 24 mini muffin wells, or line with mini muffin paper liners.
- In a bowl, combine almond flour, sugar substitute, coconut flour, baking powder, xanthan gum, and salt.
- In another bowl, whisk sour cream, melted butter, heavy cream, water and vanilla to combine.
- Add the sour cream mixture to the flour mixture. Stir until well combined. Fold in chocolate chips.
- Fill muffin wells evenly with a scant 1 tablespoon per muffin. Bake 20 minutes, or until lightly browned on top and toothpick inserted in center comes out clean.
- Cool muffins in pans for 5 minutes, then turn out onto wire racks to cool completely.
Cooking Tip
We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
