With a soft cream cheese center and a rich chocolate exterior, these keto muffins tick all the boxes.
There's something so cozy about a muffin. Freshly baked out of the oven, filling the air with a rich aroma... muffins evoke home and comfort in equal measure.
Now, Carolyn from All Day I Dream About Food has given us thePerfect Keto Chocolate Muffin. You have to try them: they are fluffy, moist and chocolatey... but thanks to our chocolate chips they are also gluten free, low carb and with no added sugar!
With a soft cream cheese center and a rich chocolate exterior, these keto muffins tick all the boxes. Get them on the table and you will have definitely won at life.
In a large bowl, beat the cream cheese with the sweetener until well combined. Add the cream and vanilla and beat until smooth. Set aside.
Keto Chocolate Muffins
Preheat the oven to 350°F and line a muffin pan with 12 silicone or parchment muffin liners. In a large blender, combine the eggs, almond milk, melted butter, and vanilla. Blend until smooth.
Add the almond flour, sweetener, cocoa powder, baking powder, espresso powder, and salt. Blend until smooth. If your batter is overly thick, try adding a tablespoon of almond milk or even water. It should be scoopable but not liquidy.
Divide the batter evenly among the prepared muffin cups, filling each no more than 2/3 full. With the back of a spoon, create a well in the center of each muffin.
Divide the cream cheese filling among the wells, adding about 1 1/2 tbsp to each muffin. Sprinkle the tops of the muffins with keto dark chocolate chips.
Bake 20 to 25 minutes, until the edges are set and the centers are puffed up. Remove and let cool in the pan (the centers will sink, this is normal).
