Cherry Chocolate Chip Muffins KETO (Carolyn)

 

These tender coconut flour muffins are jam-packed with fresh cherries and chocolate chips. And yes, they are low carb and keto-friendly!

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Let's Get Cooking!

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Prep Time15minutes minutes

Cook Time25minutes minutes

Total Time40minutes minutes

Servings12 muffins

Calories106kcal

INGREDIENTS:

• ¾ cup pitted cherries
• 5 large eggs, room temperature
• ½ cup plain Greek yogurt
• ½ cup granular sweetener
• 1 teaspoon cherry extract (or vanilla extract)
• ½ cup coconut flour
• ⅓ cup unflavored whey protein powder (or egg white protein powder)
• 2 ½ teaspoon baking powder
• ¼ teaspoon salt
• ⅓ cup chocolate chips

INSTRUCTIONS:

• Preheat the oven to 350ºF and line a muffin pan with parchment or silicone liners.
• Chop the cherries into small pieces for better distribution throughout the muffins. Set aside.
• In a large bowl, whisk together the eggs and yogurt until well combined and smooth. Then whisk in the sweetener and cherry extract.
• All at once, add the coconut flour, protein powder, baking powder, and salt and whisk until well combined. If the batter is very thick, add water one tablespoon at a time until it is easily scoopable.
• Fold in the cherries and chocolate chips, reserving a few for the top of each muffin.
• Divide the batter evenly between the prepared muffin cups and add a few chocolate chips and chopped cherry pieces to the top. Bake 20 to 25 minutes, or until the muffins are golden brown and just firm to the touch.
• Remove and let cool completely in the pan.

NOTES:

Storage Information: Store the muffins in a covered container in the fridge for up to a week. They can also be frozen for several months. 

NUTRITION:

Serving: 1muffin | Calories: 106kcal | Carbohydrates: 8.1g | Protein: 7.1g | Fat: 5.3g | Fiber: 3.7g

By Carolyn Ketchum of All Day I Dream About Food