- 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