Coconut Chocolate Chip Muffins

Fat
Protein
Carbs
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Prepares {{ multiplier * 12 }} servings!

Recipe Ingredients

0.5
c High Fiber Coconut Flour
3
tbsp Banana Protein Powder
1
tbsp Vanilla Protein Powder
1
tsp Erythritol
0.75
tsp Baking Powder
---
Pinch of Raw Stevia
---
Pinch of Kosher Salt
0.5
c Plain 2% Greek Yogurt
2
tbsp Unsalted Butter, softened
3
--- Eggs
3
oz Unsweetened Chocolate, 100% cacao, roughly Chopped
3
oz Unsweetened Chocolate, 100% cacao, roughly Chopped
1
tbsp Coconut Oil
1
tsp Truvia Baking Blend Sweetener
2
tbsp Unsweetened Shredded Coconut. for garnish
recipe-image
Andy Barninger
author-image
Preparation Time: 20 min
Cooking Time: 14 min
Servings Made: 12 Servings

Recipe Instructions

Preheat the oven to 350ºF. Line a 12-well muffin tin with paper liners.

In a large bowl, sift together the coconut flour, protein powders, erythritol, baking powder, stevia, and salt; set aside.

In a large bowl or tabletop mixer, cream together the Greek yogurt, cream cheese, and butter until smooth and creamy using electric beaters or tabletop mixer with whisk attachment, 2 to 3 minutes.

When the cream cheese mixture is smooth and creamy, add the eggs, one at a time, continuing to beat, until all wet ingredients are fully combined.

Pour the wet ingredients into the dry ingredients and combine with electric beaters or tabletop mixer with whisk attachment until a smooth batter forms.

Fold in the roughly chopped unsweetened chocolate, then divide the batter among the muffin cups, filling each about two-thirds full. Bake for 10 to 12 minutes, until a toothpick inserted in the center comes out clean.

When the muffins have finished baking, remove them from the muffin tin and place them on a cooling rack to cool.

While the muffins are cooling, prepare the chocolate coating: Place the chocolate in a microwave-safe bowl along with the coconut oil.

Microwave on high for 1 to 2 minutes, stirring every 15 seconds, until smooth chocolate forms.

Add the Truvia sweetener to the melted chocolate and mix to incorporate.

Once the muffins are cooled, dip the tops in the melted chocolate (you may need to rewarm the topping in the microwave for 15 to 30 seconds if it has begun to solidify), then sprinkle the tops with shredded coconut. Muffins will keep in an airtight container for 2 to 3 days or can be frozen for up to a month.

Recipe Statement

The macronutrients of your dish will depend on the type and brand of the ingredients you use. This could make your dish different from ours.

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