Enjoy these tasty keto coffee muffins, which are great for people who are trying to live a low-carb lifestyle. They are moist, chocolatey, and taste great with coffee because they are made with almond and coconut flour. You can enjoy them at any time of the day.
Ingredients: 1 cup almond flour. 2 tbsp coconut flour. 2 tbsp unsweetened cocoa powder. 1 tsp baking powder. 1/4 cup erythritol or monk fruit sweetener. 2 large eggs. 1/4 cup coconut oil, melted. 1/4 cup brewed coffee, cooled. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. Pinch of salt. Optional: sugar-free chocolate chips for topping.
Instructions: Warm up the oven to 350F 175C and put paper liners in a muffin tin. Cocoa powder, baking powder, erythritol or monk fruit sweetener, and salt should all be mixed together in a bowl with a whisk. Start by beating the eggs in a different bowl. Then add the melted coconut oil, coffee that has been brewed, almond milk, and vanilla extract. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Fill up about three quarters of the way to the top of each muffin cup with batter. If you want, you can top each muffin with sugar-free chocolate chips. After the oven is hot, bake it for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. For a few minutes, let the muffins cool in the pan. Then, move them to a wire rack to cool completely. With a cup of keto coffee, serve and enjoy!
Prep Time: 10 minutes
Cook Time: 20 minutes
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