Dinner: Dessert
Food: American
INGREDIENTS
Almond flour, 2 1/2 cups
Baking soda 1 teaspoon Kosher salt 1/4 teaspoon
1/2 cup of granulated sugar
3 large, beaten eggs, 8 ounces Grecian yoghurt
Vanilla Extract, two tablespoons
1 cup chocolate chips without sugar
EQUIPMENT
Kitchen scoop #16 (1/4 cup)
INSTRUCTIONS
Set the oven to 400F for heating. Line(With liners) Twelve cup muffin pan.
Apply cooking spray to the liners’ interior.
In a mixing bowl, mix sweetener, baking soda, salt, and almond flour.
Then include the vanilla essence, Greek yoghurt, and beaten eggs.
Add the chocolate chips last, then fold in.
Utilizing a scoop, distribute the batter among the muffin tins.
Bake for TWENTY minutes in the oven.
TIPS
Any brand of Greek yoghurt without added sugar is acceptable. Fat-free and full-fat have both worked well for me.
The Lily’s brand of sugar-free chocolate chips is my favorite. They taste amazing and are made with stevia!
I make the best muffins with a 14 cup ice cream scoop!
12 servings
They’re fantastic as a quick afternoon snack and the ideal keto weekend breakfast.
I have been eating these muffins for breakfast EVERY DAY for the past two weeks, and I am terribly guilty of this. You see, I was stuck! I had to try different things before I got it right.
And I’ve succeeded! This muffin is amazing. A filling, too!
Expert Advice
The muffins in this recipe rise thanks to the baking soda. These three crucial suggestions can help your muffins rise:
The sour cream is required. To make the baking soda active, it must be acidic. Though it is also acidic, you might possibly use full-fat Greek yoghurt in instead of the sour cream.
Since chocolate that has been alkali-treated is not acidic, the baking soda will not function as it should.
Make sure your baking soda is brand-new. I guess that goes without saying.
SUBSTANTIAL QUESTIONS
These muffins are sweetened with stevia. Stevia glycerite is something I adore.
The amount of stevia I use in these muffins equals half a cup of sugar, but you are welcome to experiment with other sweeteners.
Are regular chocolate chip cookies acceptable?
Large, hefty chocolate chips run the risk of sinking to the bottom of baked goods, particularly those made with almond flour.
I can use a little bit less than usual because I use micro chocolate chips. Because I dislike chocolate that has been sweetened with stevia, I can use the real stuff and yet make these muffins low carb and keto.
Why advise using foil liners?
I’ve found that with this recipe, buttered foil liners work best. The sticking problem is more severe when using paper liners, even oiled ones.
VARIATIONS
I usually always prepare this recipe exactly as instructed since I adore it. But here are some suggestions for you in case you want to change the fundamental recipe:
Instead of sour cream, use Greek yoghurt made with whole milk.
Chopped raw nuts can be added in place of or in addition to chocolate chips. Use around 14 cup.
SERVING RECOMMENDATIONS
These muffins are fantastic as a quick snack as well as for breakfast. Before eating them, I like to microwave them to a comfortable temperature.
RETAINING RESTAURANTS
Fresh out of the oven, these muffins are fantastic.
Before eating them, give each muffin 10 seconds on 50% power in the microwave to give them a gentle warmup.
These muffins store well when placed in freezer bags. The following morning, I gently reheated them in the microwave.
NUTRITION PER SERVING
Calories: 166kcal
Carbohydrates: 5g
Protein: 8g
Fat: 14g |
Saturated Fat: 0g
Fiber: 3g
Sugar: 1g
