Low Carb Chocolate Chip Muffins Recipe
Easy to make Sugar Free, Low Carb Chocolate Chip Muffins that are perfect for diabetics.
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Servings: 12
Calories: 150kcal
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Equipment
Ingredients
- 1 1/2 cups King Arthur Keto Wheat Flour
- 1/2 cups Splenda Granulated Sweetener
- 3 tsp Baking Powder
- 1/4 tsp Salt
- 1/3 cup Butter
- 1 Egg
- 1 cup Milk
- 3/4 cup Sugar Free Chocolate Chips
Instructions
- Preheat oven to 375 °F
- Sift the flour.
- Add Splenda, baking powder and salt to the flour mix and whisk together.
- In a large mixing bowl, cream the butter,
- Add the egg, followed by the milk and mix well.
- Slowly add the dry ingredients, a couple of scoops at a time, mixing in between scoops.
- Once mixed well, fold in the sugar free chocolate chips. Reserve some chocolate chips to place on top before baking.
- Divide batter between 12 lined muffin tins.
- Top each muffin with a few chocolate chips. (use up the remaining chips)
- Bake for approximately 18-20 minutes or until a toothpick comes out clean when inserted into the middle of a muffin.
- Remove and place muffins onto a cooling rack to cool.
Nutrition
Calories: 150kcal | Carbohydrates: 16g | Fiber: 9g | Net Carbs: 7gr | Protein: 8g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 241mg | Potassium: 56mg | Sugar: 1g | Calcium: 105mg | Iron: 1mg