Low Carb Hot Chocolate Muffins

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This chilly weather calls for hot chocolate and plenty of it! But make mine sugar-free and keto-friendly, please. Good thing there are any number of keto hot chocolate mixes on the market now. I like the one from Lakanto the best so far, but several others such as Ancient Nutrition and Fat Fuel have them too. 

I decided to play with mine and make some fun Hot Chocolate Muffins. I topped mine with some new low carb white chocolate chips to make it look more like hot chocolate. You could use dark chocolate chips or even cut up sugar-free marshmallows instead. 

(3 votes, average: 4.67 out of 5)
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Low Carb Hot Chocolate Muffins

Ingredients

  • 2/3 cup coconut flour
  • 1/2 cup keto hot chocolate powder
  • Additional granulated sweetener equal to 1/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 6 large eggs
  • 1/4 cup avocado oil (can also use melted butter)
  • 1/3 cup water, additional as necessary
  • Toppings:
  • 1/3 cup sugar-free chocolate chips, white chocolate chips, or chopped sugar-free marshmallow

Instructions

  1. Preheat the oven to 350F and line a muffin pan with silicone or parchment liners.
  2. In a large bowl, whisk together the coconut flour, hot chocolate powder, sweetener, baking powder, cinnamon, and salt. Add the eggs, oil, and water, and stir until well combined.
  3. If the batter is very thick, add more water as necessary. The batter should be scoopable but not pourable.
  4. Divide the batter among the prepared muffin cups. Bake 20 to 25 minutes, until the tops are just firm to the touch.
  5. Remove and quickly divide the toppings between the muffins, pressing in lightly to help them stick. Let cool completely.

Yield: 12

Food energy: 112 kcal

Total fat: 9.7g

Carbohydrate: 6.8g

Protein per serving: 4.04g

Total dietary fiber: 4.5g

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