Grit By Name and By Nature

DOUBLE DARK CHOCOLATE MUFFINS (Keto, paleo, grain-free, gluten-free, sugar-free)

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Okay friends, I’m not going to lie to you here, I’m really kicking this Wyoming kitchen off with a serious BANGER of a recipe.

I’m going to be honest with you about another thing: I had my apprehensions about moving to Wyoming.

I LOVED MY EL LAY (err… Long Beach…) HOME OKAY? And Wyoming? Well its just a… tad… different. Far less people, far more cows. Far less kombucha, far more guns.

But these muffins? They are a flippin sign if I ever did receive one. I simply could not WAIT to dive into my new kitchen (*insert Kimmy K crying GIF here*) and I was needing a v heavy dose of chocolate comfort food; thus, was born: the Double Dark Chocolate Muffins.

These muffins are amazing. In fact, they came out SO GOOD that I had to immediately create another batch because (C has no self-control but also)  I needed to know that they were real and not a delish God-given chocolatey fluke.

Alas, they were not. Each muffin has only 3 g of carbs, 7 g of protein, and less than ONE gram of sugar *can we take a moment please* The fluff is REAL, the chocolate is even REALER, and they actually keep you full and keep your energy levels extra extra so you can live that extra life you deserve to live. So lets get into this!

Double Dark Chocolate Muffin

Keto, paleo, gluten-free, grain-free, sugar-free



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Prep Time 10 minutes
Cook Time 19 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 205
Ingredients Method

Ingredients
  

DRY
  • 1/2 cup almond flour
  • 1/4 cup cacao or cocoa
  • 1 scoop chocolate whey protein (approx 3 tablespoons)
  • 1 tsp xanthan gum
  • 2 tsp baking powder
  • 1/4 tsp baking soda
WET
  • 1/2 cup pumpkin puree (can sub mashed banana for added sweetness)
  • 1/4 cup coconut oil (liquid)
  • 1/4 cup ghee (melted) (or butter/additional coconut oil)
  • 1/4 cup almond butter
  • 4 eggs
  • 1/4 cup coffee/cold brew/espresso (+/- a few tablespoons)
  • 1 tsp vanilla
Additional
  • chocolate chips for topping (I use Lily's Keto Chocolate Chips)

Method
 

  1. Preheat oven to 350F and line your muffin tin.
  2. Combine all dry ingredients in a medium bowl.
  3. Separate egg whites and egg yokes. Combine egg yolks with remaining ingredients.
  4. Combine wet ingredients (expect egg whites) and dry ingredients.
  5. Whip egg whites to a firm peak and fold into mixture. If your mixture (dry ingredients + wet ingredients expect egg whites) seems too thick to fold in egg whites, add additional coffee one tablespoon at a time until you reach consistency desired (depending on the pumpkin puree, this can be 0-3 tablespoons)
  6. Pour muffin batter into muffin tin (~3/4 full) and top with chocolate chips. Bake for 17-20 minutes. Top with additional melted chocolate chips as (your heart) desired.