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Triple Chocolate Muffins






  • 1 cup (120 g) almond flour
  • 1/2 cup (56 g) coconut flour
  • 1/2 cup (46 g) cacao powder
  • 2 teaspoons (4 g) baking powder
  • 2 large eggs, lightly whisked
  • 1/2 cup (120 ml) ghee or coconut oil, melted and cooled
  • 1/2 cup (120 ml) unsweetened almond milk
  • 1 teaspoon (5 ml) vanilla extract
  • 1/2 cup (96 g) granulated erythritol
  • 1/2 cup (84 g) 100% dark chocolate chips or sugar-free chocolate chips
  • 4 Tablespoons (40 g) cacao nibs, divided
            • 1Preheat the oven to 375°F (190°C). Grease or line 6 cups of a 12-cup muffin pan with paper or silicone liners and set aside.
            • 2Combine the almond flour, coconut flour, cacao powder, and baking powder in a large bowl.
            • 3In a separate bowl, whisk to combine the whisked eggs, melted ghee or coconut oil, unsweetened almond milk, and vanilla extract. Stir in the granulated erythritol until completely combined.
            • 4Pour the wet ingredients into the dry ingredients and combine to make a smooth batter. Gently fold in the chocolate chips and 2 Tablespoons (20 g) of cacao nibs and mix until fully incorporated.
            • 5Pour the batter into the prepared muffin pan until each cup is 3/4 full to make 6 muffins. Sprinkle the remaining 2 Tablespoons (20 g) of cacao nibs over the muffins.
            • 6Place the muffin pan in the oven and bake for 20 to 25 minutes until the muffins are cooked through and a toothpick inserted into the center of each muffin comes out clean.
            • 7Remove from the oven and let the muffins cool in the pan for about 5 minutes. Carefully remove the muffins from the pan and place them on a wire rack to cool completely before serving.
            • 8Store leftover muffins in a sealed container for 2 to 3 days.
            (Estimated and based on per-serving amounts.)
              Calories: 460     Fat: 37 g     Total Carbs: 15 g     Fiber: 10 g     Sugar: 2 g     Net Carbs: 5 g     Protein: 12 g