12 Serves
86 Mins
Preheat your oven to 175°C and line a muffin tray with muffin liners.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
109 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
206 mg / 1,250 mgPotassium
222 mg / 4,700 mgSodium
111 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
74 mg / 300 mgCaffeine
5 mgNet Carbs
3 gAlcohol
0 g
In a large mixing bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
In a separate bowl, use an electric mixer to cream the softened butter with your keto-friendly sweetener until light and fluffy.
Add the eggs and vanilla extract to the butter mixture, beating until well combined.
Gradually fold the dry ingredients into the wet mixture until a smooth batter forms.
Divide the batter evenly among the muffin liners and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
21
g36
g53
g
