Hey wellness warriors! Today I have a recipe to share with you all that I think you will LOVE. If you’re wondering why these are called Double Chocolate Keto muffins, or you have no idea what keto is, let me break it down for you. To oversimplify a little, keto is short for ketogenic and the ketogenic “diet” (i.e. way of eating), is one in which about 75% of your daily calories come from fat, 20% come from protein, and 5% come from carbohydrates. In essence, it is a HIGH fat-LOW carb diet.

There is SO much interesting information out there on how it all works and the science behind it, which I won’t get into here because MUFFINS, but if that’s something you wanna know more about feel free to message me, or just google it! Some trustworthy and knowledgeable sources are Mark Hyman (author of Eat Fat, Get Thin), Suzanne Ryan (@ketokarma on IG), and Jason Wittrock on YouTube, just to name a few.

Even if you’re not interested in following a keto diet, you might be interested in limiting your carb intake (especially if you’re trying to lose weight or you’ve hit a plateau) without having to deprive yourself of the foods you love.  These muffins are grain-free and contain only 5.7 net carbs each, but they still taste like a treat! I got this recipe from The KetoDiet Cookbook, and I highly recommend picking it up if you want more recipes like this one and more information on the keto diet in general.

DOUBLE CHOCOLATE MUFFINS

INGREDIENTS (Makes 8 Muffins)

1/3 cup coconut flour

1 cup almond flour

1/3 cup unsweetened cacao powder

1/2 cup Swerve (or erythritol)

1 tsp cinnamon

1 tsp baking soda

2 tsps cream of tartar

1/3 cup (60 g/2.1 oz) dark chocolate (85% cacao or more), roughly chopped*

2 medium avocados

15 to 20 drops liquid stevia (I used dark chocolate flavour!)

4 large eggs

2 tbsps coconut milk or heavy whipping cream

DIRECTIONS

1. Preheat the oven to 350 F, Halve and peel the avocados and place them into a food processor. Pulse until smooth and creamy.
2. Sift together the coconut flour, almond flour, and cacao powder. Add the Swerve, cinnamon, baking soda, and cream of tartar and mix well.
3. Add the liquid stevia, eggs, coconut milk, and pureed avocado and process until well combined. Finally, roughly chop the chocolate and add to the mixture. Reserve a few pieces for topping.
4. Scoop the muffin batter into a silicone muffin pan or a regular muffin pan lined with paper cups greased with a small amount coconut oil or ghee.
5. Top with the reserved chocolate pieces and place in the oven. Bake for about 25 minutes or until the tops are crispy and the muffins are firm.
6. Remove from the oven and let the muffins cool on a rack before serving. Keep at room temperature covered with a kitchen towel (to absorb excess moisture) for up to three days or place in an airtight container and refrigerate for longer (that’s what I did and they stayed nice and fresh!).

*NOTE: If you’re not sure about such a high percentage of cacao, remember that the lower the percentage, the more sugar has been added. So, if you really want to stick to the “keto” recipe, it’s best to use 85%. I always use Lindt EXCELLENCE 85% dark chocolate since it’s usually on sale and it’s great quality! It’s also easy to measure and chop up because it’s thin 🙂

Nutritional Facts per Muffin:

Total carbs: 12.2 g

Fiber: 6.6 g

Net carbs: 5.7 g

Protein: 9 g

Fat: 19 g

Energy: 237 kcal

Macronutrient ratio:

Calories from carbs: 10%

Protein: 16%

Fat: 74%