keto muffins

Peach Almond Muffins with White Chocolate Glaze
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Peach Almond Muffins with White Chocolate Glaze

Recipes, Keto Chow Recipes

Peach Almond Muffins with White Chocolate Glaze

Peach Almond Muffins with White Chocolate Glaze

Peach and almond have a natural affinity that works well in these muffins and white chocolate glaze makes them an extra sweet treat.

Prep Time20

Cook Time25

Total Time45

Course: Snacks

Keyword: Chef Taffiny Elrod, Peaches & Cream

Keto Chow Flavor: Peaches & Cream

Recipe Creator: Chef Taffiny Elrod

Servings: muffin

Calories: 205.4kcal

Author: Taffiny Elrod

Equipment

muffin tin and liners

Ingredients

MUFFINS

1 cup fine almond flour (3 oz.) sifted
1 serving Peaches & Cream Keto Chow
1/4 cup coconut flour (1 oz.)
1 1/2 tsp. baking powder
1/2 cup unsalted butter, at room temperature
1/2 cup granulated erythritol
2 large eggs
1/4 cup sour cream
1/3 cup sliced almonds

GLAZE

1/4 cup heavy cream
1/4 cup sugar-free white chocolate chips

Instructions

Line the muffin tin with paper liners and heat the oven to 350℉.
Combine the almond flour, Keto Chow, coconut flour and baking soda in a small mixing bowl and set aside.
Add the eggs to the butter mixture and mix well.
Pour the dry ingredients into the bowl and mix on low speed until fully combined.
Add the sour cream and beat on medium until combined.
Gently stir in the almonds on low speed or with a spatula.
Scoop the batter into the lined muffin tins.
Bake for about 25 minutes, or until a tester placed in the center of a muffin comes out clean and the tops are slightly browned.
Transfer to a rack to cool.
To make the glaze, place the heavy cream and the white chocolate chips in a microwave safe container and microwave in 15-second increments, until the white chocolate chips are soft enough to stir into the cream. If the mixture is very runny, refrigerate it for 10-20 minutes, until the glaze is still pourable but thick enough to cling to the spoon.
Drizzle about a Tbsp. of glaze over each muffin.
Store muffins tightly wrapped in the refrigerator for up to five days or store in the freezer for up to three months.

Nutrition Facts

Peach Almond Muffins with White Chocolate Glaze

Serving Size

1 muffin

Amount per Serving

Calories

205.4

% Daily Value*

Fat

18.4

Saturated Fat

8.2

Trans Fat

0.4

Polyunsaturated Fat

1.38

Monounsaturated Fat

5.49

Cholesterol

60.8

Sodium

152.2

Potassium

245.65

Carbohydrates

16.1

Fiber

3.5

Sugar

1.1

Sugar Alcohol

10.5

Net Carbs

2.13

Protein

6.1

Vitamin A

457.45

Vitamin C

10.07

Calcium

140.51

Iron

0.76

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Sarah DeYoung

By Taffiny Elrod|2021-08-23T19:50:00-06:00August 23rd, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto recipes, keto muffins, Chef Taffy Elrod, peaches & cream, peach muffins|0 Comments

Holiday Recipe Challenge: Oh Hello! Keto Bakery’s Double Chocolate Raspberry Muffins
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Holiday Recipe Challenge: Oh Hello! Keto Bakery’s Double Chocolate Raspberry Muffins

Recipes, Keto Chow Recipes

Holiday Recipe Challenge: Oh Hello! Keto Bakery’s Double Chocolate Raspberry Muffins

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5 from 1 vote

Double Chocolate Raspberry Muffins

An amazingly delicious chocolate muffin, loaded with sugar-free chocolate chips and fresh raspberries. You're sure to love the rich flavor and amazing texture of this tasty treat!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Desserts

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 176.21kcal

Author: Oh Hello! Keto Bakery

Ingredients

6 eggs
1 cup almond milk
2 tsp vanilla
1 cup almond flour
1 serving Chocolate Keto Chow (or 1 scoop)
1/2 cup coconut flour
1/2 cup cocoa powder
1/2 cup granular erythritol sweetener we used Swerve
4 tsp baking powder
1/2 cup melted coconut oil
2/3 cup sugar free chocolate chips
1 cup raspberries
melted chocolate for drizzle optional

Instructions

Preheat oven to 325F and line 18 muffin cups.
In a large bowl, mix eggs, almond milk, and vanilla.
Add almond flour, Chocolate Keto Chow, coconut flour, cocoa powder, sweetener, and baking powder. Mix well.
Add melted coconut oil and blend until well combined.
Stir in chocolate chips and then carefully fold in the raspberries.
Divide batter evenly among muffin cups.
Bake 25-30 minutes or until a toothpick comes out clean and the muffin is firm to the touch.
Cool and, if desired, drizzle with melted chocolate. Enjoy!

Nutrition Facts

Double Chocolate Raspberry Muffins

Serving Size

71 grams

Amount per Serving

Calories

176.21

% Daily Value*

Fat

13.97

Saturated Fat

7.67

Trans Fat

0.01

Polyunsaturated Fat

1.22

Monounsaturated Fat

3.93

Cholesterol

62.83

Sodium

193.82

Potassium

258.5

Carbohydrates

15.83

Fiber

4.16

Sugar

1.18

Sugar Alcohol

8.5

Net Carbs

3.16

Protein

6.33

Vitamin A

172.55

Vitamin C

8.46

Calcium

157.92

Iron

1.44

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Sarah DeYoung

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By Shanelle Sorensen|2021-02-03T09:49:28-07:00August 21st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: oh hello bakery, keto muffins, chocolate muffins, Chocolate, muffins, community recipe, recipe challenge, holiday recipe challenge|0 Comments

Lemon Muffins
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Lemon Muffins

Recipes, Keto Chow Recipes

Lemon Muffins

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5 from 1 vote

Lemon Muffins

Prep Time5

Cook Time30

Total Time35

Course: Desserts

Keyword: Amanda Balle, lemon meringue keto chow

Keto Chow Flavor: Lemon Meringue

Recipe Creator: Amanda Balle

Servings: mini muffins

Calories: 62.6kcal

Author: Amanda

Ingredients

3 room temperature eggs
2 tbsp sour cream
2 tbsp melted butter, cooled
1/4 cup erythritol
1 tsp almond extract
1 cup almond flour
1 serving Lemon Meringue Keto Chow 46g (or 1 scoop)
2 tsp baking powder

OPTIONAL ADD INS (select one)

2 tsp poppy seeds
1/2 cup bluebberries

Instructions

Preheat the oven to 350 degrees.
Mix together eggs, sour cream, and butter. Add in sweetener and mix well.
Add in the rest of the ingredients and mix until creamy.
Add in poppyseeds or blueberries if desired.
Scoop into greased mini muffin tin or use silicone liners.
Bake at 350 degrees for 15 minutes.

Notes

Sarah’s notes:

Freeze-dried blueberries will help with controlling moisture in the muffins if you have those available.

Nutrition Facts

Lemon Muffins

Serving Size

1 mini muffin

Amount per Serving

Calories

62.6

% Daily Value*

Fat

Saturated Fat

1.3

Trans Fat

0.1

Polyunsaturated Fat

0.83

Monounsaturated Fat

2.45

Cholesterol

29.1

Sodium

100.7

Potassium

128.82

Carbohydrates

4.6

Fiber

Sugar

0.4

Sugar Alcohol

2.85

Net Carbs

0.81

Protein

3.4

Vitamin A

126.51

Vitamin C

6.01

Calcium

83.08

Iron

0.43

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-01T08:51:31-07:00July 1st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto muffins, lemon meringue, lemon muffins, keto chow recipes, amanda balle|1 Comment

Blueberry-Banana Donut Muffins
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Blueberry-Banana Donut Muffins

Recipes, Keto Chow Recipes

Blueberry-Banana Donut Muffins

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Blueberry-Banana Donut Muffins

Blueberry muffins are back and better than ever! I love blueberry muffins but adding berries to low-carb baked goods can cause them to become soggy. I finally found a solution; a small number of freeze-dried berries add all the flavor and color of fresh berries but instead of adding more moisture to the mix, they actually help absorb moisture.

Prep Time10

Cook Time25

Total Time35

Course: Desserts

Keyword: Banana, Chef Taffiny Elrod

Keto Chow Flavor: Banana

Recipe Creator: Chef Taffiny Elrod

Servings: donut muffins

Calories: 140.3kcal

Author: Taffiny Elrod

Equipment

6 Silicone Donut Molds

Ingredients

2 large eggs
2 oz sour cream
2 oz butter melted
2 tbsp granulated erythritol
1 serving Banana Keto Chow (or 1 scoop)
1 tbsp coconut flour
1/2 tsp baking soda
1/4 cup freeze-dried blueberries 10 grams

Instructions

Oil the donut molds well and arrange them on a baking sheet.
Preheat the oven to 350 degrees Fahrenheit.
Beat the eggs in a large mixing bowl, add the sour cream, melted butter, and erythritol and blend together.
Add the Keto Chow, coconut flour and baking soda and mix into the egg mixture. Stir in the freeze-dried blueberries.
Divide the batter among the prepared donut molds filling up the molds so that the batter lightly covers the center of donut mold. This will result in a muffin top when the donuts rise in the oven.
Bake until the donuts are golden-brown and spring back when lightly touched, about 25 minutes.
Transfer them to a cooling rack and allow to cool completely.
Serve warm or cold.

Notes

Baking these muffin/donut hybrids in donut molds helps them bake through faster and keep their crown. You can serve them toasted and buttered or topped with your favorite icing. If you have blueberry extract you can add a couple of drops to this and your muffins will smell like they’re fresh from your favorite bakery.

Nutrition Facts

Blueberry-Banana Donut Muffins

Serving Size

1 muffin

Amount per Serving

Calories

140.3

% Daily Value*

Fat

11.4

Saturated Fat

6.5

Trans Fat

0.4

Polyunsaturated Fat

0.6

Monounsaturated Fat

3.1

Cholesterol

91.1

Sodium

332.4

Potassium

312.91

Carbohydrates

7.8

Fiber

1.9

Sugar

1.6

Sugar Alcohol

4.01

Net Carbs

1.85

Protein

6.9

Vitamin A

365.06

Vitamin C

22.86

Calcium

135.29

Iron

0.65

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-02T14:08:02-07:00May 14th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: chef taffiny Elrod, banana keto chow, keto muffins, blueberry banana donut muffins|0 Comments