A recipe for KETO BREAKFAST MUFFINS have been one of our most requested recipe for ages!
It took a few tries to come up with perfect recipe that tasted delicious, and the result was pretty amazing. The texture is a cross between a brownie and a muffin. It’s not only moist and fluffy on the inside but it’s tender on the outside too!
We prefer either coconut flour or almond flour, when it comes to keto baking,.
We opted to use all almond flour this time, perfect for fluffy muffins!
Almond flour, is simply ground up almonds. It can come in various forms, including blanched almond flour and traditional almond flour.
- 2 cups blanched almond flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup pumpkin puree
- 2/3 cup keto maple syrup
- 2 large eggs See post for vegan option
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips of choice Optional
- 1/2 cup raspberries Optional
- US Customary – Metric
- Preheat the oven to 180C. Place twelve paper muffin liners in a twelve-count muffin tin. To ensure that muffins don’t stick, lightly grease it.
- Take a bowl and add your dry ingredients and mix well. Take another bowl and add your wet ingredients and mix together. Before folding through your chocolate chips and raspberries, combine the wet and dry ingredients, if using them.
- Evenly distribute the muffin batter amongst the twelve-muffin pans. Use extra raspberries and chocolate chips for toppings and heat for 20-25 mins until a skewer comes out just clean.
- Take muffins out from the oven and let cool in the muffin tin for ten mins, before carefully removing and placing on a cooling rack.
Serving: 1muffin | Calories: 157kcal | Carbohydrates: 7g | Protein: 6g | Fat: 12g | Sodium: 124mg | Potassium: 117mg | Fiber: 4g | Vitamin A: 3228IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg | NET CARBS: 3g