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Keto Breakfast Muffins Recipe

Name: Keto Breakfast Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12
Ingredients: 2 cups blanched almond flour; 1/2 cup cocoa powder; 1/2 teaspoon baking powder; 1 teaspoon baking soda; 1 cup pumpkin puree; 2/3 cup keto maple syrup (Can substitute this for maple syrup or agave nectar); 2 large eggs (See post for vegan option); 1 teaspoon vanilla extract; 1/4 cup chocolate chips of choice (Optional); 1/2 cup raspberries (Optional)

The Big Man's World ®

Easy sweet keto breakfast muffins that aren't eggs! These delicious breakfast muffins are low carb, sugar free and dairy free, and perfect to enjoy on a ketogenic diet!

Ingredients

2 cups blanched almond flour

1/2 cup cocoa powder

1/2 teaspoon baking powder

1 teaspoon baking soda

1 cup pumpkin puree

2/3 cup keto maple syrup (Can substitute this for maple syrup or agave nectar)

2 large eggs (See post for vegan option)

1 teaspoon vanilla extract

1/4 cup chocolate chips of choice (Optional)

1/2 cup raspberries (Optional)

Method

Preheat the oven to 180C/350F. Place 12 paper cupcake/muffin liners in a 12-count muffin tin. Lightly grease it to ensure muffins don't stick.

In a large mixing bowl, add your dry ingredients and mix well. In a separate bowl, add your wet ingredients and mix together. Combine the wet and dry ingredients, before folding through your chocolate chips and raspberries, if using them.

Evenly distribute the muffin batter amongst the 12-muffin pans. Top with extra raspberries and chocolate chips and bake for 20-25 minutes, or until a skewer comes out just clean.

Remove muffins from the oven and let cool in the muffin tin for 10 minutes, before carefully removing and placing on a cooling rack.

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