Keto Chocolate Chip Muffins

In all the recipes I've tried that calls for Almond Flour, I've generally not been a fan. Especially bread of any type. I keep trying them though hoping that I'll stumble on a recipe that is good. 

I have found one! Yipee. 

This recipe is simple and delicious, even with almond flour. It's also the first time using sugar free chocolate chips. I had Hershey sugar free chips on hand, so that's what I used. I am amazed at how good they are. 

Overall, this one is going into the "favorites" list for this year. If you're looking to lower your sugar intake and maybe eat something low carb, I highly recommend these. 

A serving size is one muffin. 200 calories, 6.3 g carbs, 3 g fiber and 10 g protein. Not too shabby. 

Keto Chocolate Chip Muffins

Recipe from All Day I Dream About Food

Makes 12 muffins - maybe. I only got 10 out of this batch

• ½ cup sour cream
• 3 large eggs
• ¾ teaspoon vanilla extract
• ½ cup Swerve Brown lightly packed
• 2 ½ cups almond flour
• ⅓ cup unflavored whey protein powder (can sub egg white protein)
• 2 teaspoon baking powder
• ¼ teaspoon salt
• ⅓ cup + 1 tbsp mini keto chocolate chips

Preheat the oven to 350F and line a standard metal muffin pan with 12 parchment paper liners. You can also use silicone liners.

In a large bowl, whisk together the sour cream, eggs, and vanilla extract. Add the sweetener and whisk until well combined, breaking up any clumps with the back of a fork.

Add the almond flour, protein powder, baking powder, and salt and stir until well mixed. Stir in ⅓ cup of the chocolate chips

Divide the batter evenly among the prepared muffins cups and top each with a few more mini chips. Bake 18 to 25 minutes, until golden brown and firm to the touch.

Remove and let cool in the pan.