Low-carb Chocolate Muffins

Just because you are on a low-carb diet, doesn’t mean you have to give up chocolate too! We just need to use sugar-free versions of cocoa powder and baking chocolate, and almond flour instead of regular flour. Chocolate has a bad reputation as the dieter’s enemy number one. But it’s not the chocolate per se that is the problem, but the vast amounts of sugar that are added to chocolate bars. Overall, one of these gorgeous Low-carb Chocolate Muffins will set you back only 2g net carbs!

In the recipe below, I am using cream, which is high in fat and low in carbs. Depending on your dietary preferences, you can substitute cream for dairy milk, or coconut or almond milk. You can even use water! The consistency of the final mixture should be similar to thick yoghurt – it can be poured into muffin cups, but it would flow slowly and be quite sticky.

Low-carb Chocolate Muffins

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Recipe yield: 10 muffins

Ingredients

• 1 cup (90g / 3oz) ground almonds
• 1/2 cup (50g / 1.7oz) unsweetened cocoa powder
• 4 tbsp Truvia
• 1 tbsp baking powder
• 1 tbsp sugar-free vanilla extract
• 1 small pinch of salt
• 2 large eggs
• 1/2 cup (120ml / 4oz) single cream
• Optional: 30g / 1oz sugar-free chocolate chips or chunks

Instructions

1. Preheat oven to 190C/375F/Gas Mark 5
2. Mix all dry ingredients together thoroughly
3. Lightly beat eggs, add vanilla extract and cream and combine
4. Add wet ingredients to dry ingredients and mix well until smooth
5. Fold in chocolate chips if using
6. Spoon mixture into individual muffin tins or cups
7. Bake for 20-30 minutes, until springy and firm to touch

Nutritional information

Assuming 10 muffins are made from the amounts listed above, per 1 muffin:

• 120 cal, 2g net carbs, 10g fat, 5g protein