Monday, February 6, 2012

Lower Carb Dark Chocolate Chip Mini Muffins

While these muffins are based on low carb ingredients, the carbs can still add up. I wouldn't make these if you are on Atkins induction phase or have issues maintaining weight loss when eating nuts. As an occasional treat or a snack for kids who can tolerate a higher carb level, these are tasty and mix up rather quickly.

Lower Carb Dark Chocolate Chip Mini Muffins

2 ½ cups blanched almond flour

1 Tbsp coconut flour
2 duck eggs (or 2 jumbo chicken eggs plus 1 yolk)
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
10 Tbsps butter, melted
1 Tbsp vanilla extract
1/4 cup erythritol (or 1/4 cup honey if you can handle more carbs)
3 packets of Truvia or Splenda
1 cup dark chocolate chips

Combine dry ingredients in a large bowl.
Stir together wet ingredients in a smaller bowl.
Mix wet ingredients into dry.
Spoon in to a mini muffin pan. Divide batter equally among the 24 spots.
Bake at 300° for 10-15 minutes. Edges of the muffins should be lightly browned. Cool and serve.

NOTE: To keep the carb count as low as possible, use the darkest chocolate chips with the highest cocoa content you can find. You can also replace up to half of the chips with organic cocoa nibs to get the carbs down even further.

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