Chocolate chip muffins where always my favorites, from my old days in a standard diet, to now on keto.
Its not only because it is chocolate, which per se is enough, but something about biting into the different textures and feeling the chocolate melting, adding a whole different texture is amazing.
My mini muffins are a perfect treat for an afternoon tea with friends or a dessert with no guilt.
And guess what? As with all my recipes, quick and easy to make. That is why a long step by step description that you have to scroll down infinitely to find the recipe card is not needed
Chocolate chip mini muffins
- 4 eggs
- 1/3 cup heavy cream
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup macadamia nut oil (coconut oil will do just fine)
- 1/4 cup raw cocoa powder
- 1tsp vanilla extract
- 1/4 cup swerve (or another sweetener you like, just adjust to taste)
- 1/4 cup dark chocolate chips
- 1 tsp gluten free baking powder
MethodPre heat the oven to 180ºC. Oil a mini muffin pan and set aside. In a bowl beat the eggs until light and doubled in volume add the sweetener and beat for a minute Add the remaining ingredients except the chocolate chips and mix well with a spatula Add the chocolate chips and fold into the batter Put the batter into the oiled pan and add choc chips on top Bake for 20 minutes Let it cool down completely before storing
I used a mini muffin pan bought on Amazon, but you can use a regular size muffin pan. I find the mini ones really handy and cute, with the added advantage that you eat less Ahahhhh!