Flourless Double chocolate muffins



3 eggs

1/2 cup almond butter

1tsp. Vanilla

2Tbs sour cream

6 Tbs erythritol or sweetener of your choice (2.5oz)

1/2tsp. Baking powder

1/3rd cup unsweetened cocoa powder

3Tbs melted butter

2 squares melted unsweetened bakers chocolate (1/2 oz.)

1/3rd cup Lilly's chocolate chips (optional)

I melted my butter and chocolate squares together in a bowl in the microwave for 1 minute on 20% power. Take out and stir them together until totally incorporated. You may need an extra zap but if your butter is melted it should melt your chocolate. Just give it a minute :) I would avoid microwaving it for more than 10 seconds at a time if you are using full power or don’t have a defrost setting on your microwave. Chocolate burns really fast in the microwave. You can also melt them slowly over a double boiler. While the chocolate melts, combine dry ingredients and mix well. Add all remaining ingredients except chocolate chips in a mixing bowl or stand mixer. Mix with a hand mixer on medium or a stand mixer for about 30 seconds. Add your chocolate and mix for at least another 30 seconds. Your batter will be very thick, thicker than a traditional batter. It’s ok! Gently mix in chocolate chips if you so desire. Spoon mixture into a greased or parchment lined loaf pan, lined muffin tins or any cake pan. Baking times will depend on the size of baking vessel you choose. For muffins I baked for 12-15 minutes at 350. For a loaf pan I baked for 15-20 minutes. The only mistake you can make with this cake is over-baking. It will dry out and miss the mark. Check at the early end of your timing target by gently tapping on the top. If it’s all set up and feels like a cupcake you’re all set! Let cool. Enjoy on their own or topped with whipped cream or my cream cheese frosting recipe. Enjoy!


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Storage tips! These double chocolate muffins will dry out much quicker than a traditional cake. I suggest storing them in an airtight container in the fridge. I have also frozen them! My favorite way to store is to bake as a loaf, slice into 1 inch portions and store in a gallon ziplock. Each piece takes only about 30 seconds to defrost in the microwave.

A note about brands. I usually use Baker’s Unsweetened Bakers Chocolate for this recipe. I recently discovered that Target brand makes an unsweetened baking chocolate for about $1.50 less a bar. I have found very little difference between the two and the Target brand and Baker’s brand have the exact same nutrition information, 1 net carb per serving. :)

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