DOUBLE CHOCOLATE CHIP
MUFFINS
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!
21/4
cups Gluten-Free Bake Mix 2, OR Grain-Free GF Bake Mix, (560 mL)
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
sugar
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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