Low Carb Chocolate Chip Ricotta Muffins

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If you’ve never added ricotta cheese to baked goods, you are in for a real treat. It adds a wonderful tenderness without any additional oil or butter. These easy low carb muffins are a perfect on-the-go breakfast.

(31 votes, average: 3.65 out of 5)
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Low Carb Chocolate Chip Ricotta Muffins

Ingredients

  • 2 1/2 cups almond flour
  • Sweetener equivalent to 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup ricotta cheese
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup sugar-free chocolate chips

Instructions

  1. Preheat the oven to 350F and line a muffin tin with parchment or silicone linters.
  2. In a large bowl, whisk together the almond flour, sweetener, baking powder and salt. Stir in the ricotta, eggs, and vanilla extract until well combined. Stir in the chocolate chips.
  3. Divide the batter among the prepared muffin cups. Bake 25 to 30 minutes, until just golden brown and firm to the touch. Remove and let cool completely in the pan.

Yield: 12

Cholesterol: 51mg

Food energy: 196 kcal

Total fat: 15.80g

Calories from fat: 142

Carbohydrate: 7.88g

Protein per serving: 8.18g

Total dietary fiber: 4.28g

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Keri
Keri

How do you recommend storing the leftover muffins?

Neve
Neve

Hello, I was just wondering if you could confirm the nutritional information. I made this recipe and logged all of the ingredients into CarbManager and am coming up with significantly different values. I used 1cup of blueberries instead of chocolate chips so I know this make a small difference, but I am still confused because even when I take out all the blueberries my values are still higher than yours. I made 12 muffins, with blueberries each one is …

381 Calories
8g Net Carbs (15g Total)
7g Fibre
31g Fat
15g Protein

Valerie Hennessy
Valerie Hennessy

Main calories come from almond flour, 1700 calories, eggs, 210 calories, and ricotta, about 200 calories.
Total 2110 ÷ 12 = 175, pretty close to listed total. It’s like you divided by 6 instead of 12. Hope this helps.

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