Chunky Keto Chocolate Muffins

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INGREDIENTS:

2 cups almond flour 

4 eggs 

1/2 cup heavy whipping cream

1/4 cup Lily’s dark chocolate bar 

3tbsp Cocoa Powder

1/2tsp baking powder 

1 tbsp coconut oil (room temp)

2tbsp Kerrygold butter (room temp)

5tbsp Splenda Natural sweetener 

1tsp vanilla extract 

 

DIRECTIONS:

Preheat oven to 350 degrees

Chop up entire bar of Lily’s chocolate   

Mix dry ingredients together 

Mix wet ingredients together 

Combine wet/dry ingredients well

Place 12 liners in muffin pan, add mixture evenly to muffin tins. Place in over for 15-20mins or until toothpick comes out clean, tops should be lightly browned. Allow to cool for 5 mins, remove & enjoy. 

Macros:

221 Cals | Fat: 19.6g | Protein: 6.4g | Net Carbs: 1.3g

Chocolate Goodness

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Posted by

Hello my friends! I’m a wife and mommy. Living the Keto lifestyle, drinking my daily cup or cups of coffee and creating amazingly delicious Keto/LCHF friendly recipes for myself, my family & for all of you. Thank You for being here.

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