Double Dark Chocolate Muffin

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



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Prep Time 10 mins
Cook Time 19 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 205 kcal

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)

Instructions
 

  • Preheat oven to 350F and line your muffin tin.
  • Combine all dry ingredients in a medium bowl.
  • Separate egg whites and egg yokes. Combine egg yolks with remaining ingredients.
  • Combine wet ingredients (expect egg whites) and dry ingredients.
  • 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)
  • 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.
Keyword cacao, chocolate, chocolate chip, cocoa, cupcake, gluten-free, grain-free, keto, low-sugar, muffin, paleo, sugar-free