Low carb chocolate muffins recipe

Low carb chocolate muffins recipe

When I first heard about low carb diet I was like: “Nooo way, I am not doing this, I don’t want to refuse all my favorite food…”

When I started to learn about a low carb diet I was like “wow, I´m gonna do this, I can stil eat all my favorite food, I just need to get used to different ingredients”

Let´s take a look at this low carb chocolate muffins’ recipe.

If you are just starting with a low carb diet the first thing you will learn is that you definitely need to refuse sugar, and wheat.
So what to use instead when baking low carb?

Sugar substitutes: stevia, xylith, medijool dates. (More informations about sugar substitutes)

Wheat substitutes: coconut flour, almond flour, almond meal, flax meal, sunflower seed flour, other nut flour.

Baking low carb is definitely a little different than normal baking so you should know that it might take a few times until you get used to it. The different flour tastes different and works different than wheat. So keep that in mind if you are changing normal recipes into low carb recipes.

Ingredients for 8 low carb chocolate muffins

2 tbsp raw cocoa

0.22 cups butter or margerine or coconut oil

8 tsp stevia. If you haven’t used stevia before, be very careful with the amount. If you use too much it will taste aweful. So add one by one and taste inbetween.. (or use the calculated amount of other sweetener)

2 tbsp almond flour (dried)

2 eggs (if vegan, use 2-3 Tbsp applesauce instead)

2 tbsp coconut flakes

1 tsp baking powder

Depending on the consistency, some sparkling water or plant milk.

Instructions

Preheat oven to 180 degrees and stir the soft butter with the raw cocoa until creamy. 

Then stir in the sweetener, season to taste. 

Whisk the eggs in a different bowl with a whisk and stir in to the butter mix. If you use the vegan recipe just stir in the apple sauce.

Add almond flour, coconut flakes and baking powder one by one and mix well. If the dough is a little too thick now, then add some sparkling water or plant milk (the dough is ready if it runs slowly off the spoon). Fill the dough into the molds and bake for about 20 minutes. 

Enjoy 🙂

If you try this recipe let me know how you liked it. 

Any favorite low carb muffin recipes you like to share with us?

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