Chocolate Soy Low Carb Muffins
Indulge your sweet tooth without derailing your low-carb lifestyle with these Chocolate Soy Low Carb Muffins! Crafted with protein-packed soy flour, rich unsweetened cocoa powder, and a touch of your favorite low-carb sweetener, these muffins are a guilt-free treat ideal for breakfast, snack time, or a quick dessert. Enhanced with creamy almond milk and a hint of vanilla, they deliver moist, chocolatey goodness in every bite. Optional sugar-free dark chocolate chips add a decadent touch, while the use of melted coconut oil ensures a tender crumb. With just 10 minutes of prep and a speedy 15-minute bake, these low-carb muffins are perfect for busy days. Enjoy them fresh out of the oven or store them for an easy grab-and-go option all week. Keto-friendly, high in protein, and irresistibly delicious—these muffins are proof that healthy eating can taste incredible!
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Ingredients
- 1 cup Soy flour
- 0.25 cup Unsweetened cocoa powder
- 0.5 cup Low-carb sweetener (such as erythritol or stevia blend)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil, melted
- 0.25 cup Dark chocolate chips (low-carb, sugar-free, optional)
Directions
Step 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
Step 2
In a large mixing bowl, whisk together the soy flour, unsweetened cocoa powder, low-carb sweetener, baking powder, and salt until well combined.
Step 3
In a separate bowl, beat the eggs until frothy. Stir in the almond milk, vanilla extract, and melted coconut oil.
Step 4
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to maintain a light texture.
Step 5
If using dark chocolate chips, fold them into the batter evenly.
Step 6
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Step 7
Bake in the preheated oven for 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before serving.
Step 9
Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
| Serving size | (649.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1562.5 |
| Total Fat 123.7g | 0% |
| Saturated Fat 72.6g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 372mg | 0% |
| Sodium 1273.8mg | 0% |
| Total Carbohydrate 227.4g | 0% |
| Dietary Fiber 48.7g | 0% |
| Total Sugars 10.9g | |
| Protein 73.0g | 0% |
| Vitamin D 125.9IU | 0% |
| Calcium 626.3mg | 0% |
| Iron 25.3mg | 0% |
| Potassium 3928.5mg | 0% |
Source of Calories