Low Carb Chocolate Muffins
- 4g of carbs
- 30 mins
- Serves 6
- 2 eggs, large (Use 2 flax/chia eggs as a replacement to make vegan friendly)
- 1 small/medium avocado, ripe
- 55g / 1/3 cup sweetener (I used a blend of Sukrin:1 and Truvia)
- 1/4 tsp salt
- 20g / 1/4 cup cacao powder (I used Lucy Bee)
- 1 tbsp cacao powder
- 2 tsp baking powder
- 2 tbsp coconut flour
- 95g / 1 cup almond flour
- 100ml / 1/2 cup almond milk
- Preheat the oven to 190℃ / 375℉ / Gas mark 5. Line a muffin tray with muffin cases or grease with butter or oil. Preferably use a muffin tray that makes 6 muffins.
- Place the eggs, avocado, sweetener, salt and the 1 tbsp cacao powder into a blender. Blend the mixture on high until well combined and the avocado has liquidised. The mixture should be smooth.
- In a bowl, sift the remaining cacao powder, baking powder, coconut flour and almond flour. Sift as much as possible, you may find some of the remaining mixture is too thick to sift. If this is the case, just pour it into the bowl. The main goal is to sift as much as possible, so it will not matter if a small amount is left un-sifted.
- Pour the almond milk into the blender and blend on low for a few seconds until fully combined.
- Pour the liquid mixture into the dry sifted ingredients and fold in. Try not to over-mix, mix just until combined.
- Optional: You can add in cacao nibs or dark chocolate chips for a chocolate chip muffin. Alternatively, you could add blueberries or raspberries.
- Spoon the mixture evenly into each muffin case. With the back of a spoon, smooth over the tops of each muffin.
- Bake in the oven for 18-20 minutes. To test whether the muffins are cooked, insert a toothpick and check whether it comes out clean. If it does not come out clean, pop the muffins back in the oven for 5 minutes and test again.
- Remove the muffins from the tray and cool on a wire rack. These can be stored in a tin for 3 days, in the fridge for 1 week or in the freezer for up to 1 month.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 11 g||18 %|
|Saturated Fat 3 g||14 %|
|Monounsaturated Fat 5 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 110 mg||5 %|
|Potassium 1 mg||0 %|
|Total Carbohydrate 4 g||1 %|
|Dietary Fiber 6 g||26 %|
|Sugars 1 g|
|Protein 11 g||21 %|
|Vitamin A||2 %|
|Vitamin C||0 %|
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
** The values here may not be 100% accurate and should be used as a guide only.
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I am delighted with how these muffins came out. I wanted to add more heart-healthy fats into my diet and avocado is packed with monounsaturated fat. Monounsaturated fat has been linked to protecting against heart disease and high blood pressure.
However, I am not a huge fan of avocado on it’s own. Although I am trying, hopefully one day I will be able to enjoy it on it’s own. In the meantime, I wanted to find a way to introduce it into my diet with something I love. Naturally that something is chocolate muffins!
These muffins are dense, moist, chocolately, and just how you would want and expect a muffin to be. What’s also great about these is that you can really play around with the recipe and add additional ingredients. For example, I’ve made these with blueberries and they were very tasty. You could also add raspberries or cacao nibs/dark chocolate chips. You could experiment by adding additional flavours such as orange or peppermint essence. There is so much you could do with this recipe. I hope you enjoy these as much as I do!
Products used in this recipe
There are various brands selling all kinds of low carb/ sugar-free items, it can often be hard to choose! These are my favourite and most used products, particularly for this recipe: