If you have been missing baked goods while on a low carb or keto kick, give these muffins a try! They are so tender and tasty, I have had them for breakfast, lunch and dinner on occasion. They are tender and delicious and freeze and reheat supremely well. Even the kids love them. They like the chocolate chip topped muffins, but I prefer the nut streusel. And since I am mostly making them for me, that was the entirety of the last batch I made.
Xanthan gum in entirely optional, but I recommend cooling completely and reheating if not using any. The muffins will hold together much better that way. A teaspoon of flaxseed meal is another substitute for xanthan gum, but I have not tried it yet.
- Keep your flax seeds whole and either chilled or frozen, and grind them on demand for best flavor and to avoid rancidity. Ground flax should smell delightfully nutty and pleasant. If not, it is no longer good and should be replaced.
These muffins are very filling and satisfy for hours. Feel free to use instant coffee or a smaller amount of espresso powder instead of the Pero.
200g (2 cups) almond flour (fine grind)
14g (2 tbsp) coconut flour
¼ tsp salt
1/3 cup monkfruit erythritol sweetener or swerve
2 tsp baking powder
2 tbsp Pero (or instant coffee or other coffee substitute)
½ tsp cinnamon
½ tsp xanthan gum (optional)
¼ cup butter, melted
¼ cup avocado oil
3 eggs, lightly beaten
1 tsp vanilla
1/3 cup milk
½ cup + 2 tbsp sugar free chocolate chips, divided (such as Lily's stevia sweetened chips)
¼ cup chopped pecans + 1 tbsp granulated sweetener (1/3 cup if you want all the muffins to have the streusel)
Preheat oven to 350ºF. Whisk together the flours, salt, sweetener, baking powder, Pero, and cinnamon in a large bowl. Add the melted butter, oil, beaten eggs, vanilla, and milk and stir until well combined. Gently stir in ½ cup of the chocolate chips. Scoop the batter into greased or lined muffin tins. I prefer to lightly grease my paper liners when baking with low carb recipes. Sprinkle half the muffins with the remaining 2 tbsp chocolate chips, and half with the pecan/sugar mixture. Bake at 350ºF for 20-25 minutes.