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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