LOW CARB Triple Chocolate Protein Muffins

Ingredients

• 1 1/2 cups Almond Flour (finely ground, ensures low carb texture)
• 1/4 cup Unsweetened Cocoa Powder (for deep chocolate flavor)
• 1/2 cup Chocolate Protein Powder (low carb, whey or plant‑based)
• 3 Eggs (large, room temperature)
• 1/3 cup Erythritol (granular, keto‑friendly sweetener)
• 1 1/2 teaspoons Baking Powder (gluten‑free)
• 1/4 teaspoon Salt (enhances chocolate flavor)
• 1/2 cup Unsweetened Almond Milk (or any low‑carb plant milk)
• 1/4 cup Melted Coconut Oil (cooled slightly before mixing)
• 1/4 cup Optional Dark Chocolate Chips (sugar‑free, add at the end)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and allow it to fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Prepare Muffin Tin

   Line a 12‑cup muffin tin with parchment liners or silicone cups; lightly grease if not using liners.

   Time: PT2M

3. Combine Dry Ingredients

   In a large mixing bowl whisk together almond flour, cocoa powder, protein powder, erythritol, baking powder, and salt until uniform.

   Time: PT4M

4. Mix Wet Ingredients

   In a separate bowl beat the eggs, then whisk in almond milk and melted coconut oil until smooth.

   Time: PT3M

5. Combine Wet and Dry

   Pour the wet mixture into the dry mixture and stir just until combined; the batter will be thick.

   Time: PT2M

6. Fold in Chocolate Chips (Optional)

   If using, gently fold the dark chocolate chips into the batter.

   Time: PT1M

7. Fill Muffin Cups

   Spoon the batter into the prepared muffin cups, filling each about 3/4 full.

   Time: PT3M

8. Bake

   Bake for 18‑20 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT20M

   Temperature: 350°F

9. Cool

   Allow muffins to cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

10 g

Carbohydrates

4 g

Fat

8 g

Fiber

3 g