Description
Delicious and low carb chocolate muffins made with cream cheese and almond flour.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol (or sweetener of choice)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup cream cheese, softened
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt. Whisk until well blended.
- In another bowl, beat the eggs, then add the softened cream cheese, almond milk, and vanilla extract. Mix until smooth and creamy.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These muffins can be enjoyed warm or at room temperature.
- For added flavor, consider folding in sugar-free chocolate chips or chopped nuts into the batter before baking.
- You can also top the muffins with a dollop of whipped cream or a sprinkle of powdered erythritol for a decorative touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 0g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg