Chocolate Oopsie Muffins
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 99.1
- Total Fat: 6.8 g
- Cholesterol: 100.8 mg
- Sodium: 127.5 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 0.7 g
- Protein: 4.7 g
View full nutritional breakdown of Chocolate Oopsie Muffins calories by ingredient
Submitted by: BKISSEE1
Introduction
Another low carb option from Low Carb Lovelies Another low carb option from Low Carb LoveliesNumber of Servings: 6
Ingredients
-
3 large eggs seperated
4 tbsp cream cheese great value
5 tbsp Truvia Baking Blend
3 tbsp Bell Plantation's PB2 (Powdered Peanut Butter) with Chocolate
or 3 tbsp whey protein unflavored
2 tbsp coco unsweetened
2 tbsn Maple Grove Farms sugar free Butter flavor syrup
.5 tsp Vanilla Extract
2 tbsn shredded Coconut unsweetened
Tips
cooking time may vary. I checked mine at 30 min and they were not done. left in for an additional 5 min.
Directions
Preheat oven 150°C/300°F. Lightly grease a 6 cup capacity silicone muffin tray with oil spray.
In a medium bowl and using electric beaters, whip egg whites and a pinch of cream of tartar until stiff peaks form.
In another medium bowl and using the same beaters (unwashed), beat together egg yolks, cream cheese, granulated sweetener, protein powder, cocoa powder, maple syrup, vanilla & salt until well combined.
With a rubber spatula, stir about 3 tablespoon of the egg whites through the yolk mixture to lighten. Gently fold through remaining egg whites, taking care not to deflate the whites too much.
Spoon mixture evenly into your silicone tray, and sprinkle with shredded coconut. Bake for 30 minutes. Remove and allow to cool completely before removing muffins from the silicone tray – I just turn the tray upside down and they tumble out.
Serving Size: 1 muffin is 1 serving. Makes 6 muffins total
Number of Servings: 6
Recipe submitted by SparkPeople user BKISSEE1.
In a medium bowl and using electric beaters, whip egg whites and a pinch of cream of tartar until stiff peaks form.
In another medium bowl and using the same beaters (unwashed), beat together egg yolks, cream cheese, granulated sweetener, protein powder, cocoa powder, maple syrup, vanilla & salt until well combined.
With a rubber spatula, stir about 3 tablespoon of the egg whites through the yolk mixture to lighten. Gently fold through remaining egg whites, taking care not to deflate the whites too much.
Spoon mixture evenly into your silicone tray, and sprinkle with shredded coconut. Bake for 30 minutes. Remove and allow to cool completely before removing muffins from the silicone tray – I just turn the tray upside down and they tumble out.
Serving Size: 1 muffin is 1 serving. Makes 6 muffins total
Number of Servings: 6
Recipe submitted by SparkPeople user BKISSEE1.
