Low Carb Chocolate Chip Muffins

Have you ever wanted to have cookies for breakfast? Maybe when you were a kid, but now you can have that for breakfast WITHOUT it being a cookie!

These muffins come together quickly and taste very much like a chocolate chip cookie! The use of coconut flour helps keep these nut free but also balances out the ingredients so it has a moist and tender crumb!

They do keep well in the fridge and are even better when warmed up!

Print Recipe
Low Carb Chocolate Chip Muffins
Have your muffins AND chocolate together for breakfast or a small snack! Makes 12 muffins. Info per muffin: 0.6g carb 0.2g fiber 2g protein 6.7g fat
Course Breakfast
Prep Time 20 minutes
Cook Time 25-30 minutes
Servings
muffins
Ingredients
Course Breakfast
Prep Time 20 minutes
Cook Time 25-30 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350F. In a small bowl whisk coconut flour, stevia, baking soda and salt.
  2. In a large bowl whisk together eggs, melted butter, heavy cream, and apple cider vinegar.
  3. Slowly whisk the dry ingredients into the wet ingredients. Stir in the chocolate chips.
  4. Fill a greased, or lined muffin tin, 3/4 full in each cup.
  5. Bake 25-30 minutes until set and golden brown.
  6. Let them cool in the muffin pan 5 minutes before completely cooling on a wire rack.
  7. Store in the fridge up to 5 days.

Low Carb Fudge Brownies

Not only are these luscious brownies super fudgy but they come together in 1 bowl!!

You CANNOT skip the step of warming up the eggs, or making sure they are room temperature. If you do not, you will get clumpy batter and possibly scrambled eggs!!

Store them in the fridge and if you want MORE chocolate, top with a fudge icing!

Print Recipe
Low Carb Fudge Brownies
Not only will you want to eat them all, they come together quickly in 1 bowl! The carb count depends on what chocolate chips you use. The recipe by itsself WITHOUT CHOCOLATE CHIPS is as follows for 1/12 of the recipe: 1.3 g carb/0.7g fiber/1.7g protein/ 11.2g fat
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
squares
Ingredients
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
squares
Ingredients
Instructions
  1. Preheat oven to 350F
  2. Line an 8x8 an with parchment paper.
  3. Put your eggs in a bowl filled with hottest tap water and set aside.
  4. In a medium saucepan on medium heat, melt butter and confectioners erithrytol and whisk until well combined.
  5. Now whisk in the cocoa powder until smooth.
  6. Remove from heat and let sit 5 minutes.
  7. Now whisk in the vanilla and eggs one at a time until a very smooth batter is made with a shiny top.
  8. Now whisk in the almond flour and baking powder. All batter should be very smooth.
  9. Stir in 1/2 of the sugar free chocolate chips. Spread in prepared pan. Sprinkle other half of chips over the top.
  10. Bake for 20 minutes. It should be set in the middle.
  11. Cool for 30 minutes. YOU MUST COOL THEM COMPLETELY BEFORE CUTTING!!
  12. Store in the fridge. Can be reheated in a 350F oven for 5 minutes for ultimate fresh taste!

Low Carb Hot Chocolate

I love all types of chocolate!! This homemade hot chocolate is rich and decadent, plus sugar free!

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Print Recipe
Low Carb Hot Chocolate
Make up this treat to warm up anytime!
Prep Time 5 Min
Cook Time 5 Min
Servings
people
Ingredients
Prep Time 5 Min
Cook Time 5 Min
Servings
people
Ingredients
Instructions
  1. Whisk unsweetened almond milk, cocoa and monkfruit ina medium saucepan on medium heat. Bring to a simmer while whisking. Add vanilla and sugar free chocolate chips if using. Heat on low until chocolate chips have dissolved. About 3 minutes.