Chocolate.Coffee.Muffins. I’m not sure if my intro should be longer than those 3 words. Without further ado, let’s get bakin’!
Ingredients (for 16 muffins)
- 1 2/3 cups almond flour
- 1/2 cup unsweetened coca powder (make sure that all the clumps are out since cocoa powder tends to cake a little. You can either give it a stir, or sift it. Read the “What I’ve learned section for more on clumps and sifting).
- 2 teaspoons instant coffee powder. Go caffeine free it caffeine doesn’t work for you!
- 1 teaspoon baking powder
- 1/2 teaspoon (Himalayan pink) salt
- 1/2 cup unsalted butter (softened, room temperature is fine)
- 2 ounces cream cheese
- 3/4 cup granulated keto friendly sweetener
- 3 large eggs
- 1/3 cup ghee or (refined) coconut oil, melted but not hot (I keep my jar of ghee on my kitchen counter because I use it for everything and it’s always in it’s liquid form)
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- Preheat the oven to 350 F. This recipe makes 16 muffins to either bake in 2 batches and prepare 1 muffin tin with silicone liners, or if you have enough liners and pans, prepare 2 muffin tins.
- In a medium bowl, whisk together the almond flour, cocoa powder, coffee powder, baking powder and salt until well combined.
- In a large mixing bowl with a hand mixer or a stand mixer, cream together the butter, cream cheese and granulated sweetener. beat in the eggs one at a time, ghee/coconut oil, heavy cream and vanilla extract.
- Add the dry ingredients to the wet ingredients in 2 parts, mixing by hand with a wooden spoon after each addition. Mix well, but stop mixing when everything is combined. (with muffins, never over mix).
- With an ice cream scoop, fill the prepared muffin tins.
- Place in the oven en bake 20-22 mins. Mine really needed 22 mins, but start checking at 20 mins since when you over bake these, they can get dry very fast.
- Let the muffins cool for 5-10 minutes before serving. They firm up quite a bit when they cool.
- You can store these in an airtight container in the fridge for up to 1 week or freeze them individually for up to 3 months.
What I’ve learned…
- Sifting… is it really necessary? Yes and no. With flour, usually you don’t have clumps so the stirring motion you make when mixing together your dry ingredients will be enough to get rid of any clumps if there were any. When you use unsweetened cocoa powder? Yes. Cocoa powder tends to clump en when those clumps are still there after baking, you will have these bitter tasting and dry areas in your baked goods. They can also cause air pockets that are a great hiding space for dry flour. So; yes, I would definitely sift or at least stir your cocoa powder before using it in baking creations.
- The difference between refined and unrefined coconut oil is the coconut taste. Refined coconut oil does not have the coconut taste that the unrefined version has. So choose whichever oil you like when you bake.
- These are super tasty but also super filling. Like, really filling. 1 for breakfast will for sure get you through the morning, and it’s also great for an afternoon snack (I would say with coffee… but then again, caffeine has no effect on me anymore whatsoever 🙂 so it won’t affect my sleep routine) to keep the munchies away.
Fat: 14.1 g
Protein: 1.7 g
Carbs: 2.5 g
Fiber: 1.2 g
Net carbs: 1.3 g