Black Walnut Chocolate Chip Keto Low-Carb Muffins With Almond Flour
These Keto Muffins are a delicious low-carb treat! Packed with black walnuts and chocolate chips, they're perfect for breakfast or a snack.
Servings: 12 servings
Ingredients
Muffin Ingredients
- 3 cups almond flour (300 grams)
- 4 tablespoons coconut flour (firmly packed, 32 grams)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup monk fruit
- 6 tablespoons ghee (melted)
- 6 tablespoons full-fat canned coconut milk
- 3 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1/2 cup Stevia-sweetened chocolate chips
- 1/4 cup black walnuts (diced)
Instructions
Baking Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line your muffin tin with parchment paper liners or grease them lightly with ghee.
- Step 3: In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, and monk fruit until well combined.
- Step 4: In another bowl, beat the eggs, then add in the melted ghee, coconut milk, and vanilla extract. Mix until fully incorporated.
- Step 5: Pour the wet mixture into the dry ingredients and stir until just combined.
- Step 6: Gently fold in the Stevia-sweetened chocolate chips and diced black walnuts.
- Step 7: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Step 8: Place the muffin tin in the preheated oven and bake for 20-25 minutes.
- Step 9: Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.
Equipment
- Mixing bowls
- Whisk
- Muffin Tin
- Parchment paper liners
- Measuring cups and spoons
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freeze muffins in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
- Reheat muffins in the oven for a few minutes before serving for a fresh taste.