Keto Friendly - Dark Chocolate Mocha Muffins
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 169.6
- Total Fat: 11.7 g
- Cholesterol: 47.4 mg
- Sodium: 592.1 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 1.1 g
- Protein: 12.0 g
View full nutritional breakdown of Keto Friendly - Dark Chocolate Mocha Muffins calories by ingredient
Introduction
This recipe contains a little Vital Wheat Gluten but it isn't essential if you're gluten free. It just makes the muffins a little more like regular muffins. High in protein and reminiscent of chocolate cake. Net carbs: 5 / muffin. Recipe calculator doesn't deduct erythritol or sugar alcohols. This recipe contains a little Vital Wheat Gluten but it isn't essential if you're gluten free. It just makes the muffins a little more like regular muffins. High in protein and reminiscent of chocolate cake. Net carbs: 5 / muffin. Recipe calculator doesn't deduct erythritol or sugar alcohols.Number of Servings: 20
Ingredients
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8 scoops Syntrax Whey Shake Chocolate Protein Powder
2 serving Nutricost MCT Oil Powder (1 svg = 1 scoop/10gm)
2 tbsp Baking Powder
2 tsp Salt
1 large package (6 serving size) Sugar Free chocolate pudding mix
2 tbsp Vital wheat gluten
4 tbsp cocoa powder, unsweetened
1/2 cup Swerve or your favorite sweetener (to taste)
4 tbsp Instant Coffee, dissolved
1 large Egg
2 cups unsweetened almond milk
3 tbsp Heavy Whipping Cream
1 cup Cream Cheese
1 stick Butter, melted (1/2 cup)
Tips
Not all protein powders work which is why I include the brand I use. Feel free to experiment! Also some brands of both protein powders and MCT oil powder will affect your macros so you may have to adjust them if you use other brands.
Directions
Preheat oven to 400 degrees
Mix together the dry ingredients: protein powder, MCT powder, baking powder salt, pudding mix, vital wheat gluten (if used), cocoa powder and sweetener.
Dissolve the instant coffee in the almond milk (Note: leave the instant coffee out of the recipe if you just want chocolate muffins)
Beat the wet ingredients together in a separate bowl: egg, almond milk with dissolved coffee, cream, cream cheese and melted butter.
Add the wet ingredients to the dry mixture and beat until smooth and fluffy...best with a mixer rather than by hand.
Spoon into prepared muffin tins.
Bake at 400 degrees for 15-18 minutes
Serving Size: Makes 20 muffins
Mix together the dry ingredients: protein powder, MCT powder, baking powder salt, pudding mix, vital wheat gluten (if used), cocoa powder and sweetener.
Dissolve the instant coffee in the almond milk (Note: leave the instant coffee out of the recipe if you just want chocolate muffins)
Beat the wet ingredients together in a separate bowl: egg, almond milk with dissolved coffee, cream, cream cheese and melted butter.
Add the wet ingredients to the dry mixture and beat until smooth and fluffy...best with a mixer rather than by hand.
Spoon into prepared muffin tins.
Bake at 400 degrees for 15-18 minutes
Serving Size: Makes 20 muffins