Go Back

Double Dark Chocolate Muffin

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



Print Recipe Pin Recipe
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.