Description
Delicious and healthy dairy-free chocolate chip muffins made with almond flour and sweetened with erythritol.
Ingredients
Scale
- 3 cups blanched almond flour
- 1/2 cup erythritol
- 3 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup dairy-free butter (or any oil of your choice)
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350F (180C) and line a muffin pan with paper liners.
- In a large bowl, mix the erythritol, dairy-free butter, eggs, and vanilla extract until well combined.
- Add the blanched almond flour, baking powder, and salt. Gently mix with a spatula until they are fully incorporated.
- Finally, fold the dairy-free chocolate chips and mix until evenly distributed throughout the batter.
- Fill the cavities of the muffin pan using a spoon and sprinkle some chocolate chips for a nicer presentation, if desired.
- Bake for 25 minutes, or until the tops of the muffins are lightly golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes before removing them from the tin and then letting them cool completely on a wire rack (this is important as the muffins may fall apart while still warm).
Notes
- Ensure the muffins are completely cool before serving to maintain their structure.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 3g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg