Even chilled these muffins are great.  Full of delicious chocolate and the sour cream gives the muffins a lovely texture.  Great use of sour cream!  See the bake mix alternative.

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1.  There is another article and video here: Part 2.

13/4 cups Gluten-Free Bake Mix 2, OR (425 mL)

  2 cups Keto Bake Mix, OR (500 mL)

  almond flour PLUS 2 tbsp oat fiber (30 mL)

1 tsp baking powder (5 mL)

3/4 tsp baking soda (3 mL)

1/8 tsp salt (0.5 mL)

2 eggs

1 cup sour cream (250 mL)

1/3 cup butter, softened (75 mL)

Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)

1/3 cup granulated sweetener (75 mL)

1 tsp vanilla extract (5 mL)

1 cup sugar-free chocolate chips, OR this one (250 mL)


Preheat the oven to 350°F (180°C). 

In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking powder, baking soda and salt.

In bowl with mixer or in food processor, mix eggs, sour cream, butter, liquid sweetener, granulated sweetener and vanilla extract.  Add dry ingredients; mix.  Stir in chocolate chips.  Fill 12 greased muffin cups and bake 15 to 18 minutes or until a knife or cake tester comes out clean.  Allow to cool completely before removing the muffins.  They should be refrigerated after 12 hours.

Yield:  12 servings

1 serving

222.7 calories

4.8 g protein

17.0 g fat

0 g fiber

5.0 g net carbs


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