Keto Protein Chocolate Muffins
Deliciously Nutritious: Satisfy your sweet tooth with Keto Protein Chocolate Muffins, high in protein and low in carbs. A healthy choice that doesn't compromise on taste!
Prep Time20 minutes mins
Cook Time7 minutes mins
Cooling Time10 minutes mins
Total Time37 minutes mins
Course: Snack
Cuisine: American
Keyword: Chocolate, Keto, Low Carb, muffin
Servings: 6 Muffins
Serving: 2Muffins | Calories: 248kcal | Carbohydrates: 5.4g | Protein: 13.3g | Fat: 19.2g | Fiber: 1.2g
Author: Anjali Anand
- 3 nos Eggs
- 2 tbsp Coconut Flour
- 1/2 Scoop Whey Protein Isolate Cookie or Chocolate Flavour
- ¼ Cup Fresh Cream
- 2 tsp Ghee
- 1/2 Tbsp Stevia
- 1 tbsp Erythritol
- 1/2 tsp Baking Powder
- 1 tbsp Cocoa Powder unsweetened
- 1 tsp Vanilla Essence
- 10 nos Badam/ Almonds
- 4 nos Walnuts
- Salt a pinch
Pre heat the air fryer for 2 minutes at 180 degree Celsius.
In a bowl, mix the Coconut Flour, Whey Protein and Cocoa, Baking powder and Salt together. Sift through so there are no clumps.
In another bowl, break the eggs and whisk them well.
To this egg, add the cream, ghee and vanilla essence. Mix well so the liquids are all incorporated.
Gently mix in the dry ingredients into the wet mixture and gently fold the mixture.
Chop the nuts and mix them in at this stage.
Let this stand for 10 minutes. It will thicken.
Scoop this mixture into the 6 silicone cup cake moulds.
Transfer these to the airfryer and bake it for 7 minutes at 180 deg Celsius. It may differ slightly with different brands.
To check if done, insert a toothpick or knife in the middle. If it comes out clean, it is done. If you see something sticking to it, allow it to cook for 1-2 more minutes at lower temperature.
Remove from tray and cool for 10 minutes.
Serve
- This is Air Fryer method.
- For OTG/OVEN, you can bake it at 180 deg C for 12-15 minutes.
- If the batter is very runny, add 1-2 tsp of coconut flour.
- If you are using unflavoured Whey Protein Isolate, you will need to increase the sweetener and Cocoa powder.
- I have used Silicone moulds for ease. If you have tin moulds, line them with cupcake liners or grease them with oil/butter or ghee.