“Moist and delicious low carb strawberry chocolate chip muffins prepared with fresh strawberries and sugar-free dark chocolate. They’re a great sugar-free keto breakfast option.” Low Carb Strawberry Chocolate Chip Muffins – You must try this recipe.
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- 4 oz cream cheese, softened
- 2 oz unsalted butter, softened
- 1/4 cup Sukrin :1 (or Swerve Granulated)
- 1/2 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/2 cup Bob’s Red Mill Coconut Flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp xanthan gum
- 3 large eggs
- 1/4 cup heavy cream
- 4 oz strawberries, small dice
- 3 tbsp Lily’s Sugar-free Chocolate Chips
- Preheat oven to 350 degrees F and place rack in the middle position. Line 6 standard muffin wells with paper liners. Dice the strawberries. Zest the lemon. Mix the dry ingredients together.
- Cream together the first five ingredients with a hand mixer until light and fluffy. Add 1 egg and cream again.
- Add 1/3 of the dry ingredients beating well, followed by another egg. Repeat. Make sure to keep a light mousse-like texture through out mixing. Add the last of the dry ingredients, followed by the heavy cream. Fold in 1/2 of the strawberries and 1/2 of the chocolate chips. The batter will be very thick.
- Spoon the batter into a zip-loc bag and cut a large hole in one of the corners. Squeeze the batter into each liner, mounding in the center. Alternately, use a muffin scoop. Sprinkle erythritol on the top of the muffins to prevent browning. Arrange the remaining strawberries and chocolate chips on top.
- Place the muffin tin into the middle of the oven and turn the oven up to 400 for 6 minutes. Turn the oven back down to 350 and bake for 12-18 minutes more. The tops should be firm to the touch but still sound a little moist. Cool completely on a wire rack. Keep in the refrigerator and warm gently before enjoying. 4 net carbs each.
Per Serving: 270 calories; 24 g fat; 7.9 g carbohydrates; 7 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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