High-Fibre Chocolate Muffins (Keto)

Keto High-fibre Chocolate Muffins
Keto High-fibre Chocolate Muffins

Who doesn’t love (and long for) Chocolate Muffins? Here, I made the most deliciously moist keto-friendly chocolate muffins and snuck in some extra necessary fibre in the form of seeds which add a lovely, subtle texture. No long-winded headnote needed here, these chocolate muffins are lovely – and they freeze well too.

 

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 4.9g
(4.8%); Fat 29g (85%); Protein 7.9g (10.3%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –


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High-fibre Chocolate Muffins (Keto)
Delicious chocolate muffins with a cake-like texture, these lovely muffins have been enhanced with additional fibre in the form of chia seeds, flaxseed and store-bought mixed seeds.
Keto Chocolate Muffins
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Breakfast, Dessert
Cuisine General
Prep Time 15 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Dry ingredients
Wet ingredients
  • 4 eggs
  • 1 tsp vanilla essence
  • 120 g unsalted grass-fed butter softened
  • 200 g double cream
Course Breakfast, Dessert
Cuisine General
Prep Time 15 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Dry ingredients
Wet ingredients
  • 4 eggs
  • 1 tsp vanilla essence
  • 120 g unsalted grass-fed butter softened
  • 200 g double cream
Keto Chocolate Muffins
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 180°C / 355°F.
  2. Combine all the dry ingredients together in a bowl.
  3. For the 'wet' ingredients: Have your eggs ready in a larger bowl. Add the vanilla essence to the bowl of eggs. In a small saucepan, place the softened butter and double cream. At this time, this is what you should have ready:
    High-fibre Chocolate Muffins
  4. Place the saucepan of butter and cream on the stove top over low heat. Whisk well until the butter and cream emulsify - do not allow to heat too much, this step is simply to melt and emulsify this mixture. Remove from the heat and set aside.
  5. Use an electric hand mixer to mix the eggs until foamy. Once the cream mixture has cooled slightly, add to the eggs and mix briefly to combine. Do not mix for too long, as you don't want the cream to thicken.
  6. Add the dry mixture to the wet mixture.
  7. Mix (again briefly) until full combined, stopping to scrape the sides of the bowl.
  8. Divide the mixture between a well-greased 12-cup muffin tray.
  9. Bake for 20-25 minutes, or until a cake tester or sharp knife inserted into the centre of one comes out clean. Remove from the oven and set aside to cool.
  10. Scatter over additional confectioners' Swerve, or simply enjoy halved and spread with unsalted butter.
    High-fibre Chocolate Muffins
  11. The full macro-breakdown (and allergens) can be found further down the page.
Recipe Notes

Photographs and recipes on MUD & LOVE are copyright © Monya Kilian Palmer. However, these recipes were created for you to enjoy and share, so feel free to share the link of this recipe on your social media channels. If you are on Instagram, find me here; and if you want to subscribe to my monthly newsletter, click here. Happy cooking!

DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a commission if you click through and make a purchase.

Amazon links on this page are directed at the UK market. However, if you visit the IN MY KETO PANTRY and IN MY KETO KITCHEN pages on this site, you will see links to the same products available for readers from the USA (and other countries). I got you all covered!

Macro Details per serving
4.8%             Carbs
10.3%           Protein
85%              Fat

Nutritional Information per serving
Calories                         306Kcal / 1280kJ
Fat                                  29g
of which saturates       13g
Carbohydrates             4.9g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           1.1g
Fibre                               5.4g
Protein                           7.9g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 4.9g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Almonds
Eggs
Milk
Sesame
Wheat (may be found in the baking powder)

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.

 

See all the Breakfast recipes on Mud and Love:

Keto Poached Eggs on Spinach
Poached Eggs on Spinach (Keto)
Baked Keto Eggs in Spinach
One-pan Eggs in Spinach (Keto)
Posh Keto Salmon Breakfast
Posh Keto Breakfast
90 second Keto Microwave Chia Bread
Quick Chia Bread (Keto; Paleo)
Keto Breakfast Bacon muffins
Keto Breakfast Bacon & Egg ‘Muffins’
Bulletproof Coffee
Bulletproof Coffee (Keto)
Load More

 

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Recipe
High-Fibre Chocolate Muffins (Keto)
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Average Rating
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