Ingredients
Dry Ingredients
- 2 cups almond flour
- ¼ cup coconut flour
- 2 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 3 large eggs
- ⅓ cup melted butter (or coconut oil)
- ½ cup erythritol (or keto sweetener)
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
Add-ins
- ½ cup sugar-free chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 °F (175 °C) and line a muffin tin with liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, baking powder, and salt—mix thoroughly to ensure even distribution.
- Whisk Wet Ingredients: In another bowl, whisk together the eggs, melted butter (or coconut oil), erythritol, unsweetened almond milk, and vanilla extract until fully blended.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently fold together until just combined, being careful not to overmix.
- Fold in Chocolate Chips: Add the sugar-free chocolate chips and fold them evenly into the batter.
- Fill Muffin Liners: Spoon the batter into the muffin liners, filling each about ¾ full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 18–20 minutes or until the tops are golden and a toothpick inserted comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.
Notes
- For a richer texture, substitute unsweetened almond milk with heavy cream.
- These muffins can be stored in the fridge for up to 5 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Snack / Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
