Keto Chocolate Muffin is a heaven send for those of us following the Keto or a low carb diet. Followers of this diet avoid grains in all forms and hence any item made with regular flour or any other grain flour for that matter is completely out of question.
Total Time40 minutesmins
Course: Dessert
Cuisine: American
Keyword: dessert, keto, muffin
Servings: 6muffins
Ingredients
75gAlmond Flour or Almond Meal
3Eggs
20gUnsalted Butter
20gPsyllium Husk
65gErythritol
15mlVanilla Essence1 tbsp + 1 tsp
10gUnsweetened Cocoa powder2 tbsp
1/4tspCinnamon powder
1tspBaking Powder - 1 tsp
1/2tspBaking Soda
Himalayan Pink Salta pinch
Instructions
Preheat the oven to 180 degrees Celsius. Line a muffin tray with paper liners or parchment sheets.
In a broad vessel, take the almond flour, psyllium husk, cocoa powder, baking soda, baking powder and salt and mix them together.
In another broad vessel, break the eggs, add erythritol, vanilla essence and melted butter.
Whisk the above thoroughly so that all ingredients are mixed and looks creamy.
Pour the egg mixture into the dry flour.
Fold the wet and dry mixture well so that they are well incorporated.
Spoon this batter into the readied muffin tray.
Place it in the oven and bake for 18-20 minutes at 180 C.
Run a sharp knife or toothpick in the muffin to check if done. It should come out smooth.
Take it out of the oven, allow it to cool for 10 min and transfer it to a wire rack to cool completely.