Ingredients
Scale
- 2 cups superfine blanched almond flour
- 1/2 cup granulated erythritol or monk fruit sweetener
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1/3 cup melted grass-fed butter (or coconut oil)
- 1/3 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1/2 cup sugar-free dark chocolate chips (optional)
Instructions
- Step 1: Preparation Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with parchment paper liners or grease them thoroughly with coconut oil spray. In a large mixing bowl, whisk together the almond flour, granulated sweetener, baking powder, and salt until there are no large clumps left. Ensuring your dry ingredients are well-combined helps the muffins rise evenly.
- Step 2: Mixing the Batter In a separate medium bowl, beat the eggs until they are slightly frothy. Whisk in the melted butter, almond milk, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients. Use a spatula to fold everything together until a smooth batter forms. If you are using sugar-free chocolate chips, gently fold them in last. Be careful not to overmix, as this can make the almond flour dense.
- Step 3: Baking and Cooling Divide the batter evenly among the 12 muffin cups, filling each about three-quarters of the way full. Place the tin in the center rack of the oven and bake for 18 to 22 minutes. You will know they are done when the tops are golden brown and a toothpick inserted into the center comes out clean. Remove the tin from the oven and let the muffins cool in the pan for 10 minutes before moving them to a wire rack. This cooling period is crucial for the structure of keto baked goods.
- Cook Time: 30 minutes