Double chocolate – these dense cake-like or brownie muffins are rich-tasting and absolutely addictively delicious.  If you like your chocolate fix, this will surely help in that regard.  We loved these and they didn’t last very long as a result!

  OR use 21/2 cups Keto Bake Mix (625 mL)
1/2 cup cocoa (125 mL)
1 tsp baking powder (5 mL)
1/4 tsp salt (1 mL)
2 eggs
Liquid sweetener  (sucralose or stevia) to equal 3/4 cup (175 mL)
1/2 cup unsweetened applesauce (125 mL)
1/2 cup cream and water mixture (125 mL)
1/4 cup granulated erythritol (60 mL)
3 tbsp melted coconut oil (45 mL)
2 tsp pure vanilla extract (10 mL)
1 cup sugar-free chocolate chips, OR this one (250 mL)
1/4 cup sugar-free chocolate chips, OR this one, optional (60 mL)
  (for the tops of the muffins)

Preheat the oven to 400°F (200°C).

In medium bowl, combine Gluten-Free Bake Mix 2, OR alternative bake mix, cocoa, baking powder and salt; whisk together.

In bowl with mixer, mix eggs, liquid sweetener, applesauce, cream and water mixture, erythritol, coconut oil and vanilla extract; mix well.  Add dry ingredients and beat well to combine.  Fold in chocolate chips.  Fill 12 greased muffin cups and top with additional chocolate chips strategically placed, if using.  Bake 17 minutes or until a cake tester comes out clean.  Allow to cool completely before using a knife to loosen the circumference of the muffins and underneath to gently get them out.  Refrigerate.

Yield: 12 muffins
1 muffin/Keto bake mix
228.6 calories
5.8 g protein
16.3 g fat
1.8 g fiber
6.8 g/5.8 g net carbs

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