Prep Time 5 mins Cook Time 15 mins, Total Time 20 mins
Ingredients
1 Cup Vanilla Whey Protein Powder (can use unflavored, I use Isopure)
2 1/2 Cups almond flour
1 scoop or package of chocolate keto chow (can use the Peanut butter chocolate)
4 TBSP melted butter (I might up this to 6 next time)
1 teaspoon Baking soda
1/4 teaspoon Kosher salt
1/2 Cup Granular Sweetener (Click here to see my favorite on Amazon)
4 Large Eggs
8 ounces full fat Greek Yogurt
2 teaspoons Vanilla Extract
1 Cup Sugar free Chocolate Chips (I use lilly’s)
Instructions
Preheat oven to 400F and line a 12 cup muffin pan with liners. I use parchment paper cups
In a mixing bowl (make sure its big enough to hold the all the ingredients), combine almond flour, protein powder, baking soda, salt and sweetener, keto chow. Blend until all your ingredients until well combined.
Add your eggs, Greek yogurt and vanilla extract, butter. Mix until your ingredients are well combined. Put in the chocolate chips and fold them in to the mixture. Spoon the batter into the muffin tin. The muffin inserts should be completely fill to the top.
Bake in the oven for 12-15 minutes or until a toothpick comes out clean.
Notes
Don’t overcook as the muffins will dry out. Better to under cook a little bit to keep them moist and soft.
In place of the chocolate chips you could use blueberries, nuts, white chocolate chips, or peanut butter chips.
These freeze well for up to 3 months.
Nutrition
Calories: 245kcal | Carbohydrates: 7g | Protein: 13g | Fat: 19g | Fiber: 3g
