KETO AVOCADO CHOCOLATE MUFFINS
EASY
INGREDIENTS
– ½ cup Avocado – ¼ cup Sugar-free Maple Syrup – 2 tsp Vanilla Extract – ½ cup Cocoa Powder – ⅓ cup Almond Flour – ½ tsp Baking Soda – ½ cup Sugar-free Chocolate Chips
Combine Ingredients
In a food processor, add the avocado, liquid sweetener, and vanilla extract. Process for about 30 seconds to combine.
1
Blend Until Smooth
Blend at high speed until it forms a smooth cream. The batter needs to be moist, shiny, and sticky.
2
Transfer to Bowl
Transfer the avocado cream into a clean bowl, add almond meal, unsweetened cocoa powder, and baking soda.
3
Combine
Combine with a spatula until all the ingredients come together into a thick, sticky, and shiny chocolate batter. Add Chocolate Chips. Mix again.
4
Scoop Batter
Scoop one tablespoon of batter and form a ball with your hands. The batter is a bit sticky, so you can rub your hands with some vegetable oil before rolling to keep your hands clean.
5
Making Muffins
Add each ball of muffin batter to the prepared muffin cup. You should be able to make 12 small muffins.
6
Bake Muffins
Bake for 12-15 minutes max at 350°F (180°C). It is ready when the top of the muffins are cooked.
7
Cool the Muffins
Cool them down in the muffin pan for 10 minutes. . This process will firm up the muffins and keep the fudgy texture in the middle.
8
Storing
These muffins store well in the pantry for up to 3 days or even in the fridge for an extra fudgy texture.
9
NET CARBS FAT PROTEIN
3.5 grams
6 grams
3 grams
SERVINGS
TIME
Serving: 1 Muffin Makes: 12 Muffins
Prep: 10 Minutes Cook: 12 Minutes
KETO AVOCADO CHOCOLATE MUFFINS
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