As I post this, it is National Coffee Day…but let’s be real… EVERY DAY is National Coffee Day for me! How about you??
These keto muffins are super moist! If you like dark chocolate and coffee you will LOVE these. If you don’t….I can’t help you (haha). These are great for making ahead and storing for snacks throughout the week. You could even add a little peanut butter or almond butter for a to-go breakfast if you are a breakfast person!
· 3 eggs
· 3/4 cup heavy whipping cream
· 1 tsp vanilla
· 1/2 cup melted butter
· 1 cup almond flour
· 1/3 cup unsweetened cocoa powder
· ½ cup powdered monk fruit sweetener (or keto sweetener of choice)
· 2 tsp baking powder
· 1/4 tsp sea salt
· 2 tsp instant espresso powder or instant coffee
· ¾ cup low carb/keto chocolate chips (I use Lily’s)
Preheat oven to 350F
Prepare cupcake pan with liners.
Whisk eggs, heavy whipping cream, vanilla and melted butter together.
Combine almond flour, salt, baking powder, cocoa powder, sweetener, powdered espresso (or instant coffee) in a bowl.
Gradually add the dry ingredients into the wet and combine well. Lastly, add 1/2 cup of the chocolate chips and gently fold in.
Divide the muffin batter between the muffin liners. I like to use a large cookie dough scoop to make it super easy.
Add the remaining 1/4 cup of chocolate chips to the top of the muffins.
Bake for 20-25 minutes until a toothpick inserted comes out clean.