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30
Apr

Home / Food & Recipes / Keto Diet Recipes / Low Carb Strawberry Chocolate Chip Muffins

Low Carb Strawberry Chocolate Chip Muffins

By recommended tips
/ tags chip, chocolate, low-carb, muffins, strawberry
0 Comments

“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.

Let us know if you liked this recipe. Try the other recipe categories as well!

30 m 
6 Servings
  270 cals

Ingredients

Cream Together:
  • 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
Dry Ingredients:
  • 1/2 cup Bob’s Red Mill Coconut Flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp xanthan gum
Wet Ingredients:
  • 3 large eggs
  • 1/4 cup heavy cream
Fold:
  • 4 oz strawberries, small dice
  • 3 tbsp Lily’s Sugar-free Chocolate Chips

Directions

Preparation:
  1. 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.
Method:
  1. Cream together the first five ingredients with a hand mixer until light and fluffy. Add 1 egg and cream again.
  2. 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.
  3. 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.
Bake:
  1. 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.

Nutrition Facts

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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LATEST COMMENTS
  • Making again today! I forgot how easy they were. The recipe sou
    Charlene
  • Very good and filling! I used cookie scoop and got 10 - 1 ounce
    NancyBanana
  • Made this tonight with a few modifications of adding cavenders se
    Darlena
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