fbpx

Double Chocolate Chip Almond Butter Power Muffins

Jump to Recipe | Print Recipe

Hello my friends!

I am sitting here in Las Vegas, finishing up this post and thinking about how awesome it is that I can be anywhere in the world and share my recipes with you.  It is pretty amazing.  And now, I get to share my recipe videos with you.  Yep, you heard right, The Everyday Feast will now be offering recipe videos along side the regular recipe layout.  I have been working on this for quite a while and wanted to make sure I got something out to you that was visually interesting and showed how simple my recipes can be.  I felt like this was the perfect recipe to start with since it is one of my favorites.

I have been tinkering with this recipe for quite a while, wanting to create a muffin that not only tasted like a non-keto muffin, but also would give me enough fat and protein as a quick breakfast or lunch on the go.  It needed to be ultra satisfying but not too heavy and dense.

I enjoy having these as a little boost before a long run or workout, or if I am running around for the day.  In fact, I really enjoy these muffins during a really long workout.  They give me just the right amount of sustenance without weighting me down.  They are easy to eat and pack, so I throw one in my running belt and, if I notice I need a little something, these are the perfect food to give my body the nutrients it needs to continue.  These muffins will last up to a week in a sealed ziplock.  They are SO SO SO SO YUMMY warmed with a little melted coconut oil and a cup of coffee with MCT Oil Powder.

This muffin is moist and ultra chocolatey, leaning more on the rich, dark chocolate side, then sweet.  I find that now that I am fully fat adapted and have been Keto for about two months now, that I don’t need a lot of sweet to satisfy a craving.  If you want something a little sweeter, just increase the erythritol a bit.  The almond butter acts as a nutrient dense frosting with the crunchy toasted hemp seeds adding protein and a crispy texture I think all muffins should have.  These muffins are far from boring.  They are complex and flavor-filled, and only three net carbs, not that anyone will notice.

Happy Feasting!

-Tedi


Double Chocolate Chip Almond Butter Power Muffins
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Double chocolate, rich goodness with creamy almond butter, these muffins are packed with nutritional benefit and will take care of any stubborn chocolate craving.
Nutrition Facts
Double Chocolate Chip Almond Butter Power Muffins
Amount Per Serving
Calories 259 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 9g 45%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 88mg 29%
Sodium 213mg 9%
Potassium 111mg 3%
Total Carbohydrates 8g 3%
Dietary Fiber 5g 20%
Sugars 1g
Protein 9g 18%
Vitamin A 2%
Calcium 10%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 20 minutes
Passive Time 22 minutes
Servings
muffins
Ingredients
Prep Time 20 minutes
Passive Time 22 minutes
Servings
muffins
Ingredients
Nutrition Facts
Double Chocolate Chip Almond Butter Power Muffins
Amount Per Serving
Calories 259 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 9g 45%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 88mg 29%
Sodium 213mg 9%
Potassium 111mg 3%
Total Carbohydrates 8g 3%
Dietary Fiber 5g 20%
Sugars 1g
Protein 9g 18%
Vitamin A 2%
Calcium 10%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Directions
  1. Preheat oven to 350 degrees.
  2. In a medium sized bowl mix together the almond flour, ground flax seed, baking powder and sea salt. Set Aside.
  3. In large bowl, mix together eggs with erythritol.
  4. Microwave coconut butter with unsweetened chocolate for 30 seconds at a time, mixing in between until chocolate is completely melted. Set aside to cool slightly.
  5. Once cool, in a large bowl, mix together eggs and coconut chocolate mixture.
  6. Add almond flour mixture to coconut egg mixture, mixing until combined.
  7. Gently mix in chocolate chips.
  8. Divide batter into 12 cups.
  9. Using a tsp measure, measure 1 tsp of almond butter onto each of the muffins.
  10. Sprinkle 1 tsp hemp seed onto each of the muffins.
  11. Bake for 22 to 25 minutes until raised the hemp seed has slightly browned.
Recipe Notes

Nutritional Information:  Please note that I use generic nutritional data to calculate the nutritional label.  Depending on the brands you use, the nutritional info and Net Carbs may adjust.  Unfortunately the nutrition label creator I use doesn't have Sugar Alcohol as an option, so because I deduct sugar alcohol from Net carbs, they are not shown as a carb in the nutritional label.  Please reach out if you have any questions.

2 Comments

  • Elaine

    I have been wanting to try these since you posted them earlier this month. Finally got the hemp seeds. So good, Tedi! Had one for breakfast with Kerrygold butter. Yum! Took a picture but can’t add it to the comment. They look wonderful too!

    • TediP

      Hello!!! Aren’t they so delicious and I love how satisfying they are. One really filled you up, especially with the flaxseeds (my new favorite ingredient). Post a picture on facebook. I would love to see it. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.