Low carb · Breakfast

Chocolate Espresso Muffins

Name: Chocolate Espresso Muffins
Ingredients: 2 cups almond flour (approx. 200 g); 1 cup golden flax seed meal (approx. 100–110 g); 1 cup sugar alternative (approx. 200 g; e.g. erythritol or similar); 1½ tsp baking powder (approx. 6 g); ¼ tsp sea salt (approx. 1.5 g); 1 tsp ground cinnamon (approx. 2.5 g); ⅓ cup sugar-free chocolate chips (approx. 55 g); 4 tablespoons powdered instant espresso (approx. 20–24 g); 4 tbsp unsweetened cocoa powder (approx. 20–24 g); ⅓ cup coconut oil (solid then melted; approx. 70–75 g / 80 ml); 3 eggs (approx. 150 g without shells; European medium eggs are suitable); 1 tsp vanilla extract (5 ml); 2 tbsp sugar-free vanilla syrup (30 ml); 8 oz brewed espresso roast (240 ml); 1 chocolate sugar-free pudding cup (approx. 100 g) or ½ cup sugar-free vanilla Greek yogurt (approx. 120 g)

Almond-flour muffins with cocoa, espresso, and sugar-free chocolate.

Yield: 12 servings
Net carbs: 6
Serving: 1 muffin

Ingredients

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Instructions

1
Preheat oven to 175°C (350°F).
2
Grease a 12-cup muffin pan with coconut oil and set aside.
3
Add dry ingredients to a large bowl, whisk together and set aside.
4
In a medium-size bowl mix all other ingredients aside from the pudding and add to dry mixture, mix until combined.
5
Once fully combined, add the pudding cup to the batter and mix thoroughly.
6
Then divide into the greased 12-cup muffin pan.
7
Bake for 30 minutes.
8
Allow to cool for 10–15 minutes.
9
Serve or refrigerate in an airtight container.