Low Carb Chocolate Ricotta Muffins
What Started it all:
Almond flour, whole wheat flour, all purpose flour, better, erythritol monkfruit sweetener, part skim ricotta cheese, unsweetened cocoa powder, medium eggs, vanilla extract, baking powder, baking soda,
These delicious low-carb chocolate muffins are perfect for a guilt-free treat! Made with a blend of almond flour and ricotta, they are rich in flavor and texture. Sweetened with erythritol and monk fruit, they satisfy your sweet tooth without the carbs. Perfect for breakfast or a snack!
Ingredients
- 1/2 cup almond flour
- 1/4 cup whole wheat flour
- 1/4 cup all-purpose flour
- 1/4 cup butter, melted
- 1/3 cup erythritol monk fruit sweetener
- 1/2 cup part-skim ricotta cheese
- 1/4 cup unsweetened cocoa powder
- 2 medium eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.
- In a large mixing bowl, combine the almond flour, whole wheat flour, all-purpose flour, cocoa powder, baking powder, and baking soda. Mix well to combine.
- In another bowl, whisk together the melted butter, erythritol monk fruit sweetener, ricotta cheese, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These low-carb chocolate ricotta muffins are a delightful way to enjoy a sweet treat without the guilt! Perfect for sharing with friends or savoring on your own, they make a great addition to your healthy eating routine. Enjoy!