Almond Flour Muffins with Chocolate Chips (sugar-free)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Ingredients:
– 2 cups almond flour
– 1/2 cup sugar-free chocolate chips
– 1/4 cup erythritol or preferred sugar substitute
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 3 large eggs
– 1/4 cup unsweetened almond milk
– 1 teaspoon vanilla extract
– 1/4 cup melted coconut oil 
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
2. In a large bowl, combine the almond flour, erythritol, baking powder, baking soda, and salt. Mix well until there are no lumps.
3. In another bowl, whisk together the eggs, almond milk, vanilla extract, and melted coconut oil until fully combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. Gently fold in the sugar-free chocolate chips.
6. Divide the batter evenly among the 12 muffin cups.
7. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
Nutritional Information (per muffin):
Calories: 120
Fat: 10g
Protein: 4g
Carbohydrates: 3g
Fiber: 2g
Net Carbs: 1g
Sugar: 0g
Micronutrients:
Vitamin E: 5% DV
Magnesium: 6% DV
Calcium: 4% DV
Potassium: 3% DV
Enjoy these delicious almond flour muffins that are perfect for a diabetic-friendly breakfast!
