Low Carb Chocolate Chip Muffins with Collagen
Dairy free, gluten free, lactose free, nut free, peanut free, soy free, keto, low carb.
Prep time: 10 min
Cook time: 25 min
Total time: about 35 min
Servings: 6 muffins
I am a dark chocolate lover and I eat a little bit of it every day. Normally I eat it on its own, with bread (best snack of all time growing up), or added to my daily yogurt. Lately I have been on a hazelnuts+chocolate binge and these muffins are the results of it. For a nut free version you can swap hazelnut with tigernut flour.
The ingredients linked in the list are meant to help you navigate food allergies and sensitivities, as well as dietary restrictions. If you have none, then you should be able to swap erythritol (24 g) with regular sugar (20 g), use regular butter, the vanilla extract commonly found at the grocery store, and your favorite dark chocolate.
I like nearly all types of chocolate (the only exception being chocolate + mint, which just doesn’t go well with my tastebuds), but my go-to in general is either Hu's chocolate bar or Lily’s chocolate chips (less allergen friendly but lower in carbs).
Few more notes, in case they’re helpful:
Tigernut flour yields slightly less moist muffins than hazelnut flour. Depending on your preferences, you can add an extra 1 tbsp of coconut to make them more moist.
I tried replacing the egg with a flaxseed egg and it didn’t work out. If you attempt different egg substitutes I’d love to hear what works and what doesn’t, since I haven’t experimented on that realm much, yet.
I am trying to introduce a bit of collagen into my diet. If you don’t have it in your pantry, you should be able to omit it without the final result changing too much.
Ingredients
Coconut oil, 40 g (3 tbsp)
Hazelnut flour or tigernut flour (for a nut-free version), 110 g (1 cup)
Erythritol, 24 g (2 tbsp)
Baking powder, 5 g (1 tsp)
Salt, 3 g (½ tsp)
Collagen peptides, 12 g (2 tbsp)
Unsweetened almond milk (or any milk of your choice), 2 tbsp
Vanilla extract, 2 g (½ tsp)
Egg, 1 (50 g)
Hu's chocolate bar (for severe allergies, read the allergy statement). If your only restriction is carbs, then Lily’s chocolate chips are a great option, 50 g.
Tools you might be missing:
Oven thermometer, unless you know your oven is precise
Instructions
1. Preheat the oven at 350F. If not using silicon muffin molds, prep the muffins molds with liners.
2. If solid, melt the coconut oil in the microwave for 60 - 90 seconds (this depends on the type of microwave).
3. If starting from a chocolate bar, chop it in small pieces using a sharp knife. The finer the chocolate, the darker the final mixture will be (pictures of the muffins using chocolate chips and chopped up chocolate are at the end of this post).
4. Combine all dry ingredients but the chocolate (i.e., flour, erythritol, baking powder, salt and collagen) into a bowl. Mix with your hands, breaking any clumps apart.
5. Lightly beat the egg. Add the egg, milk, vanilla, and coconut oil to the dry ingredients. Mix well with a wooden spoon.
6. Set aside a little bit of the chocolate, to add it to the top of the muffins later. Add the rest of the chocolate to the mixture and mix well.
7. Fill about half of each muffin mold, smooth the top out with the back of a teaspoon, and add the remaining chocolate on the top.
8. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
9. Let cool completely, remove from the molds, and serve.
With chocolate chips
With chopped up chocolate
Notes
The ingredients linked in the list are meant to help you navigate food allergies and sensitivities, and dietary restrictions. If you have none, then you should be able to swap erythritol (24 g) with regular sugar (20 g), use regular butter, the vanilla extract commonly found at the grocery store, and your favorite dark chocolate.
Tigernut flour yields slightly less moist muffins than hazelnut flour. Depending on your preferences, you can add an extra 1 tbsp of coconut to make them more moist.
I tried replacing the egg with a flaxseed egg and it didn’t work out. If you attempt different egg substitutes I’d love to hear what works and what doesn’t, since I haven’t experimented on that realm much, yet.
I am trying to introduce a bit of collagen into my diet. If you don’t have it in your pantry, you should be able to omit it without the final result changing too much.
Storing
You can store these muffins for 3-4 days in an airtight container.
Nutritional information
Nutrition facts are provided as a courtesy, using the ingredients in the list and the USDA Food Database via myFitnessPal. This information is meant as a guideline only and should not be construed as a guarantee. Here we assume hazelnut flour and Lily’s chocolate chips. Using Hu's chocolate bar the numbers change slightly and the net carbs go up to about 4.6 g.
Serving sIze: 1 muffin | Calories: 234 | Total fat: 21.2 g | Total carbohydrates: 6.3 g | Total fiber: 4.3 g | Total sugars: 0.7 g | Protein: 6.4 g | Net Carbohydrates: 2 g