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Recipe: Low-Carb Chocolate Muffins

Published on November 22, 2013,

This muffin recipe from the very clever and creative Low Carb Diet Support site  manages to deliver amazing real chocolate muffins for just 2g of net carbs each…

Low Carb Chocolate Muffins from www.low-carb-support.com

Low Carb Chocolate Muffins from www.low-carb-support.com

This muffin recipe is for serious and committed chocolate lovers – and yes, just because you are on a low-carb diet, doesn’t mean you have to give up chocolate too! (Let’s face it, that just would not be good for anyone).

By using sugar-free versions of cocoa powder and baking chocolate, and almond flour instead of regular flour, we can keep the carb count very low. Overall, one of these gorgeous chocolatey muffins will set you back only 2g net carbs!

Are you serious? Can I eat chocolate on a low-carb diet?

Yes, absolutely. Chocolate has a bad reputation as a dieter’s enemy number one, but in fact, it’s not the chocolate per se that is the problem, but the vast amounts of sugar that tend to get added to chocolate bars.

There are sugar-free chocolates and cocoa powders in the world, and that’s what you should be getting. Read more about chocolate on a low-carb diet in my earlier post on this subject.

Note for those on Atkins Induction – although small amounts of sugar-free cocoa powder are permitted on Induction, almond flour is not, so this muffin recipe won’t be suitable for you yet. Do come back once you are past Induction and on OWL! In the meanwhile please check out this list of Atkins Induction desserts.

Raw cacao powder vs Dutch-processed

Some health food stores stock raw cacao powder. Most mainstream brands have been Dutch-processed, by washing it with potassium solution to neutralise acidity.

Raw cacao powder tends to be denser and lighter in colour. It is definitely a healthier option, but it can be more expensive and has a slightly different flavour.

The recipe below uses Dutch-processed sugar-free cocoa powder by UK brand Green & Black.

If you would like to use raw cacao powder instead, please use about 75% of the amount listed below, and substitute baking powder for baking soda to alkalise the mix.

Adding moisture to the recipe

In the recipe below, I am using cream, which is high in fat and low in carbs.

Depending on your dietary preferences, you can substitute cream for dairy milk, or coconut or almond milk. You can even use water!

Consistency of the final mixture should be similar to thick yoghurt – it can be poured into muffin cups, but it would flow slowly and be quite sticky.

Where to buy

Links in the recipe point to the low-carb shop on this website. We currently deliver to UK and Europe.

Check out your local health store or online specialist retailers for sugar-free products.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • 10 muffins
  • Serving Size: 1 muffin
  • Calories per serving: 120

Ingredients

Instructions

  • Preheat oven to 190C/375F/Gas Mark 5
  • Mix all dry ingredients together thoroughly
  • Lightly beat eggs, add vanilla extract and cream and combine
  • Add wet ingredients to dry ingredients and mix well until smooth
  • Fold in chocolate chips if using
  • Spoon mixture into individual muffin tins or cups
  • Bake for 30-40 minutes, until springy and firm to touch

Assuming 10 muffins are made from the amounts listed above, per 1 muffin: 120 cal, 2g net carbs, 10g fat, 5g protein

More at:  Low-carb chocolate muffins

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