Delicious Quick Chocolate Spiced Keto Muffins, nut-free and gluten-free, perfect for a low-carb treat. Easy to make and satisfy your cravings!
Deliciously Low-Carb Treats for a Guilt-Free Indulgence!
This recipe for chocolate spiced keto muffins is a fantastic option for anyone looking for a low-carb treat. These muffins are not only keto-friendly, but they are also nut-free, gluten-free, sugar-free, and suitable for those with diabetes. They provide a delicious way to satisfy your sweet tooth while adhering to a low-carb lifestyle.
Using ingredients like granulated monk fruit sweetener, these muffins offer a guilt-free indulgence without compromising on flavor. The combination of chocolate and spices makes them a unique addition to any meal plan, perfect for breakfast or a quick snack throughout the day. These muffins are a great example of how you can enjoy tasty baked goods while sticking to dietary preferences and restrictions.
Indulge in Decadence: Whip Up These Irresistibly Spiced Keto Delights in a Flash!
welcome back once again all my low friends and for those of you who are here for the first time welcome today I have another yummy keto muffin recipe for you today I am going to show you how to make spiced chocolate keto muffins super quick super delicious we hope and if you want a.
Printable version of this recipe you can check out my website at Janet delicious Lop kitchen.com you can find a printable version of this recipe and other goodies there for you and if you’re new to the channel and you want to see lots of easy delicious low carb keto recipes make sure you click that subscribe button and click the notification Bell that’s right.
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350° lightly grease or line seven muffin cups if you do use liners I suggest using silicone liners as opposed to paper liners the silicone liners are a whole lot easier to remove than the paper liners paper liners when it comes to coconut flour because you have to use so much moisture they have a tendency to kind of get stuck around the edges of.
The muffin as they bake and so when you try to take them off sometimes they’ll tear your muffin up so just a heads up you can use paper liners but I suggest using silicone liners if you line your cups then set your pan aside for just a minute in a large mixing bow combine 56 G or around 1/2 cup of coconut flour 20 G or around a/ 4 cup of cocoa powder 50.
G or around 1/4 cup of the granulated sugar substitute of your choice I’m using granulated bnk fruit sweetener 1/4 teaspoon of salt 4 G or around 1 teaspoon of baking powder and anywhere from a/ teaspoon to 1 tpoon of the dry spices of your choice you can use more or less depending on how much of a spice taste you want in your muffins I used a/.
Teaspoon of ground cinnamon you can also just leave the spice out if you prefer just a plain chocolate muffin that’s up to you sift all the dry ingredients together until they’re fully combined and there are no lumps in the dry ingredients add two large room temperature eggs whisk the eggs into the dry ingredients until they’re fully.
Combined and all the dry ingredients are wet add 1 and 1/2 tpoon of vanilla extract 181 ml or around 3/4 cup of the room temperature milk of your choice my favorite keto milk is coconut milk add 2 tbsp of butter that’s been melted and cooled make sure it is slightly cooled you don’t want to add hot butter whisk everything together until everything is.
Fully combined and a smooth batter forms scrape down the sides of your bowl make sure there’s no dry ingredients in the bowl scoop the batter around the 4th cup at a time into your prepared muffin cups use a butter knife or small spatula and spread the batter evenly throughout each one of the muffin cups make sure the top is even and smooth if you want to you.
Can add some toppings on top of your muffins you can add some nuts or shredded coconut or whatever type of topping you want I’m just putting some of Lily’s salted caramel chocolate chips over at the top just a little scatter place the muffins in your preheated oven bake at 350° for 18 to 20 minutes or until firm.
And a tester comes out clean once the muffins are done baking remove them from the oven they’re going to be soft so you want to make sure that you let them cool in your pan allow them to cool in the pan for at least 30 minutes or until they’re firm after about 30 minutes and the muffins are firm remove the muffins from their liners then.
Transfer them to a wire rack and allow them to cool completely before serving once they’re cooled if you want the freshly baked taste you can always rewarm them for a couple seconds in the microwave all righty here we are with my yummy little chocolate spiced muffins M they smell.
Delicious I cut this one in half so you can just kind of see a little bit hopefully what the inside of that looks like looks nice and moist nice and soft looks yummy has a nice soft Center without being wet you know sometimes you cut into a muffin especially with coconut flour because it holds so much moisture.
Sometimes you cut into it and you can be a little damp on the inside still not this it’s soft and moist without being damp so knock the chocolate chip off all righty let’s see what this tastes like yum that’s good I like that definite thumbs up very tasty very tasty and you can always like I said change or.
Adjust the spices according to your personal taste I think next time I’m going to put a little bit more cinnamon I only put like a half teaspoon cuz I didn’t want to overpower the chocolate but I think next time I’m going to put a little closer to a teaspoon of ground cinnamon that way I can taste it a little bit more I can still taste it but.
It’s just really really light which is fine if you want just really light but I like the taste of my cinnamon so yeah that is very yummy very tasty definite thumbs up good stuff yeah and once you know how to make the bases of this you can go so many different ways with it very versatile very tasty yummy yummy yummy yummy yummy.
You can eat these immediately if you do have any leftovers make sure they’re completely cool to room temperature and store them in an airtight container in your refrigerator for up to 1 week or you can store them in an airtight freezer safe container in your freezer for up to 2 months eat and enjoy and that’s our recipe of the day I hope.
You’ve enjoyed it if you did and you want to see more videos like this make sure you click that thumbs up like button click that subscribe button leave me a comment if you want to let me know if there’s any recipes that you’d like to learn how to make and I’ll do what I can to get those out there for you and as always keep cooking.
