Black Walnut Chocolate Chip Keto Low-Carb Muffins With Almond Flour

Name: Black Walnut Chocolate Chip Keto Low-Carb Muffins With Almond Flour
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Yield: 12 Muffins
Ingredients: 3 cups almond flour; 4 tablespoons coconut flour; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 3/4 cup monk fruit; 6 tablespoons ghee; 6 tablespoons full-fat canned coconut milk; 3 large eggs; 1 tablespoon vanilla extract; 1/2 cup + 1 tablespoon stevia-sweetened chocolate chips; 1/4 cup black walnuts

User Reviews

4.9

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
37 mins
Servings
12 Muffins
Calories
292 kcal
Course
Snacks
Cuisine
American

Black Walnut Chocolate Chip Keto Low-Carb Muffins With Almond Flour

Amanda Martinez

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These sugar-free muffins are loaded with chocolate chips and black walnuts. They're so fluffy you won't believe they're gluten-free and paleo!

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Ingredients

Servings

3 cups almond flour 300 grams
4 tablespoons coconut flour firmly packed (32 grams)
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup monk fruit
6 tablespoons ghee melted
6 tablespoons full-fat canned coconut milk
3 large eggs room temperature
1 tablespoon vanilla extract
1/2 cup + 1 tablespoon stevia-sweetened chocolate chips
1/4 cup black walnuts diced

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Instructions

Preheat your oven to 350°F and generously spray a muffin tin with cooking spray.
In a large bowl, mix the almond flour, coconut flour, baking powder, baking soda, and salt.
In another bowl, whisk the monk fruit, ghee, coconut milk, eggs, and vanilla extract. Add to the dry ingredients and stir to incorporate.
Stir in the chocolate chips and black walnuts. Your mixture will be very thick, almost like cookie dough. Let stand for 5 minutes so the coconut flour can begin to absorb the moisture.
Fill your muffin tin about two-thirds of the way (I like to use an ice cream scoop so that the muffins turn out nice and round!) and bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 25-27 minutes.
Let cool completely in the pan. Then, use a knife around the sides of each muffin to loosen them and remove them from the pan.

Nutrition Information

Show Details

Calories 292kcal (15%) Carbohydrates 10.9g (4%) Protein 8.3g (17%) Fat 26.1g (40%) Saturated Fat 7.3g (37%) Polyunsaturated Fat 1.2g Monounsaturated Fat 0.8g Cholesterol 82mg (27%) Sodium 219mg (9%) Potassium 30.9mg (1%) Fiber 5.8g (23%) Sugar 1.2g (2%) Vitamin A 175IU (4%) Vitamin C 0.1mg (0%) Calcium 60mg (6%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 12Muffins

Amount Per Serving

Calories 292 kcal

% Daily Value*

Calories	292kcal	15%
Carbohydrates	10.9g	4%
Protein	8.3g	17%
Fat	26.1g	40%
Saturated Fat	7.3g	37%
Polyunsaturated Fat	1.2g	7%
Monounsaturated Fat	0.8g	4%
Cholesterol	82mg	27%
Sodium	219mg	9%
Potassium	30.9mg	1%
Fiber	5.8g	23%
Sugar	1.2g	2%
Vitamin A	175IU	4%
Vitamin C	0.1mg	0%
Calcium	60mg	6%
Iron	1.6mg	9%