Low Carb Chocolate Chip Muffin Top

Name: Low Carb Chocolate Chip Muffin Top Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: .75 serving Bob's Red Mill Almond Flour - per 1/4 Cup; 1 tbsp ^ Coconut flour - 1 tablespoon - 62.5 (by SCRAPPYMELLA); 2 large Egg fresh whole raw; 0.25 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can); 8 tsp Splenda Brown Sugar Blend; 1 tsp Vanilla Extract; 0.25 tsp Himalayan Pink Salt (by WJHUNTER); .5 tsp Baking Powder; .5 serving Asher's Sugar Free Dark Chocolate Bar 1 bar (1.65oz)

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 4

Ingredients

.75 serving Bob's Red Mill Almond Flour - per 1/4 Cup 1 tbsp ^ Coconut flour - 1 tablespoon - 62.5 (by SCRAPPYMELLA) 2 large Egg, fresh, whole, raw 0.25 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 8 tsp Splenda Brown Sugar Blend 1 tsp Vanilla Extract 0.25 tsp Himalayan Pink Salt (by WJHUNTER) .5 tsp Baking Powder .5 serving Asher's, Sugar Free Dark Chocolate Bar, 1 bar (1.65oz)

Directions

Separate eggs whites into a bowl and beat until stiff peaks form. Set aside.

In a second bowl, beat the egg yolks with the brown sugar, vanilla, and coconut milk. Add the salt and baking powder, mix. Add almond flour, 1 tbsp at a time, mixing well. Once all remaining ingredients are incorporated (almond & coconut flour) take half of the egg whites, and gently fold in with spatula. Gradually add second half. Batter should be light and fluffy. Do NOT over mix.

Spray a muffin top pan and evenly divide batter into 4 of the wells. Bake 350 degrees for 12-16 minutes or until golden around edges and tops are set.

Serving Size: 4 muffin tops

Number of Servings: 4

Recipe submitted by SparkPeople user MYSTTEARS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 172.1
Total Fat: 10.3 g
Cholesterol: 93.0 mg
Sodium: 100.3 mg
Total Carbs: 15.3 g
Dietary Fiber: 1.7 g
Protein: 5.3 g

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