Keto Chocolate Muffins
These are not your average grain-free, sugar-free, keto chocolate muffins! The macadamia nuts elevate this recipe to a whole new level, adding a rich flavour while keeping you satisfied and full. They also satisfy even the strongest chocolate or carb craving! Extra bonus: this recipe is dairy-free, using coconut oil instead of butter. If you need an easy-to-make snack these are perfect, or they double as a dessert when served with coffee ice cream or vegan vanilla ice cream.
Keto Chocolate Muffins
Makes 12
Ingredients
- 1 cup macadamia nuts
- 1 pinch of salt
- ½ tsp baking soda
- 3 whole eggs
- ½ cup coconut oil
- 1 tsp stevia (taste and adjust to your liking)
- 1 tsp vanilla
- 1 tbsp cacao powder
- 1 tsp cinnamon
Optional:
Add some dark chocolate sugar-free chocolate chips or cacoa nibs
Directions
- Preheat oven to 375F.
- Line a muffin tin with muffin paper cups.
- Using a food processor, process macadamia nuts and chocolate chips until finely ground. Add all the remaining ingredients and process until smooth.
- Fill the muffin paper cups half way and bake for 18-22 minutes or until a toothpick comes out clean.
- Allow to cool for 1 hour and enjoy.
About Trevor Ross
As graduate of Le Cordon Bleu Culinary Arts Institute, London born Chef Trevor Ross opened Calgary's Starbelly Restaurant in 2015. Eager to continue creating, he founded The Grass Roots of Food; adapting global cuisines into a nutritious, yet delicious in-home personal chef services for an affluent social class. He specializes in catering, interactive cooking demonstrations as well as consulting. As a strong advocate of scratch cooking, Trevor adds a healthy twist to classic cravings. Whether serving celebrities, business moguls, elite athletes or his family, Trevor's creative approach focuses on real, wholesome ingredients that encourage the entire body to thrive. In 2013, Trevor Ross Launched his website, https://cheftrevorross.com/ in order to extend the reach of his culinary efforts.
