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Keto Chocolate Raspberry Muffins

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Category

Keto Breakfast

Servings

6

Prep Time

20 minutes

Cook Time

25 minutes

Ingredients

  • 250g almond flour

  • 40g cocoa powder

  • 50g erythritol

  • 1 teaspoon cinnamon

  • 1 teaspoon baking powder

  • 200g pumpkin puree

  • 2 eggs, beaten

  • 30-50ml coconut milk (if needed)

  • 1 teaspoon vanilla extract

  • 75g frozen raspberries

  • 40g dark chocolate chips

Directions

  1. Preheat the oven to 180C and line a 6-hole muffin tin with paper cases.

  2. Mix together the flour, cocoa powder, erythritol, cinnamon and baking powder in a bowl.

  3. Add the pumpkin puree, eggs and vanilla (and milk if needed, if the mixture is too thick) and mix well to form a batter.

  4. Fold in the raspberries and chocolate chips, then divide the mixture between the muffin cases to fill.

  5. Bake for 25 minutes until risen and firmed up. Leave to cool, then enjoy! Keep in an airtight container in the fridge for up to 3 days.

These delicious chocolate strawberry muffins are keto friendly and are sure to become your favourite breakfast option. With a spin on the ingredients compared to non keto recipes it makes for a more rich muffin with an interesting new flavour that will leave you wanting to make more. This is a treat that the kids will love or for your guests at a fun lunch or party.

Let's get to the recipe.

Ingredients:

  • 250g almond flour
  • 40g cocoa powder
  • 50g erythritol
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 200g pumpkin puree
  • 2 eggs, beaten
  • 30-50ml coconut milk (if needed)
  • 1 teaspoon vanilla extract
  • 75g frozen raspberries
  • 40g dark chocolate chips

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Method:

  1. Preheat the oven to 180C and line a 6-hole muffin tin with paper cases.
  2. Mix together the flour, cocoa powder, erythritol, cinnamon and baking powder in a bowl.
  3. Add the pumpkin puree, eggs and vanilla (and milk if needed, if the mixture is too thick) and mix well to form a batter.
  4. Fold in the raspberries and chocolate chips, then divide the mixture between the muffin cases to fill.
  5. Bake for 25 minutes until risen and firmed up. Leave to cool, then enjoy!
  6. Keep in an airtight container in the fridge for up to 3 days.