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Healthy dessertLow carb, high fatVegetarianKetogenicNuts & seeds€€

Juicy LCHF Chocolate Hazelnut Muffins

Name: Juicy LCHF Chocolate Hazelnut Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Ingredients: 150 g Flour, almond; 50 g Nuts, hazelnuts or filberts, raw; 50 g ERYTHRITOL NATURAL SWEETENER, ERYTHRITOL; 20 g Cocoa, dry powder, unsweetened; 1 tsp Leavening agents, baking powder, double-acting, straight phosphate; 1 pinch Salt, table, iodized; 3 piece Eggs, Grade A, Large, egg whole; 60 g Butter, stick, unsalted; 60 ml Beverages, almond milk, unsweetened, shelf stable; 1 tsp Vanilla extract; 50 g 70% DARK CHOCOLATE

Discover the recipe for the best low carb muffins, combining the rich flavor of dark chocolate and ground hazelnuts. The perfect sugar-free dessert for anyone following a KETO or LCHF diet.

Prep time10 min

Cook time20 min

Total time30 min

Servings10

Recipe

Dry ingredients

Flour, almond150 gNuts, hazelnuts or filberts, raw50 gERYTHRITOL NATURAL SWEETENER, ERYTHRITOL50 gCocoa, dry powder, unsweetened20 gLeavening agents, baking powder, double-acting, straight phosphate1 tspSalt, table, iodized1 pinch

Wet ingredients

Eggs, Grade A, Large, egg whole3 pieceButter, stick, unsalted60 gBeverages, almond milk, unsweetened, shelf stable60 mlVanilla extract1 tsp70% DARK CHOCOLATE50 g

Muffin pan,Paper liners,Hand whisk,Large bowl

Per servingTotal

Calories:224.7 kcal2246.8 kcal

Protein:7.4 g73.7 g

Carbohydrates:11.8 g118 g

Fiber:3.3 g32.9 g

Water:19.4 ml194.4 ml

Fat:19.4 g193.6 g

Micronutrients

Sugar:1.8 g17.6 g

Saturated fat:5.2 g52.2 g

Cholesterol:68.7 mg687 mg

Sodium:81.9 mg818.5 mg

Potassium:214.8 mg2147.8 mg

Calcium:100.9 mg1008.7 mg

Iron:2.1 mg20.8 mg

Magnesium:58.3 mg583.3 mg

Zinc:0.9 mg8.8 mg

Phosphorus:187.3 mg1873 mg

Vitamin C:0.3 mg3.2 mg

Vitamin A:65.1 µg650.9 µg

Vitamin D:0.4 µg3.6 µg

Vitamin B12:0.1 µg1.4 µg

Instructions

1Preheat the oven to 180 °C and line a muffin pan with paper liners.
2In a large bowl, mix the almond flour, ground hazelnuts, erythritol, cocoa, baking powder, and salt. Make sure there are no lumps.
3Make a well in the center of the dry ingredients and add the eggs, melted butter, almond milk, and vanilla. Whisk until you get a smooth, thick batter.
4Gently fold the chopped dark chocolate into the batter.
5Evenly divide the batter among the liners (fill them 3/4 full). If desired, sprinkle a few more ground hazelnuts on top.
6Bake for 18–22 minutes. The muffins are done when a toothpick inserted comes out almost clean (a few moist crumbs are desirable for juiciness).
7Let cool in the pan for at least 10 minutes before serving, to allow the structure to set.

Nutritional benefits

Thanks to its high content of healthy fats and low glycemic index, this meal helps maintain stable blood sugar levels and provides a long-lasting feeling of fullness.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.