Low Carb Chocolate Chip Chocolate Muffins

Low Carb Chocolate Chip Chocolate Muffins

Chocolate Chip Chocolate Muffins


  • 1/2 Cup Peanut (or Almond) Flour
  • 1/4 Cup Cocoa (or Cacao) Powder
  • 1 Oz 100% Bakers cocoa bar (melted and cooled)
  • 1 Oz Lily’s Chocolate Chips
  • 1/4 Cup Erythritol sweetener (used Swerve)
  • 1/4 Cup Heavy cream
  • 4 Eggs
  • 1 Tsp Baking powder
  • 4 TB Butter (softened or melted, but cooled)
  • 1 Tsp Vanilla extract
  • 1/8 Tsp Salt


  1. Combine dry ingredients – ftlour, cocoa powder, sweetener, baking powder, salt
  2. In a separate bowl combine cream and butter with hand mixer. Then add eggs and vanilla and mix.
  3. Add the dry ingredients to the wet mixture until well combined.
  4. Add bakers chocolate (melted and cooled) and half of the chocolate chips (remaining chocolate chips to be sprinkled on top of muffins) and fold together
  5. Pour mixture into muffin tins. Top with remaining chocolate chips
  6. Bake in preheated oven at 359 for 20 minutes. Test with toothpick to check if done.

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