muffins

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

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

g

21

%

Saturated Fat

7.67

g

48

%

Trans Fat

0.01

g

Polyunsaturated Fat

1.22

g

Monounsaturated Fat

3.93

g

Cholesterol

62.83

mg

21

%

Sodium

193.82

mg

8

%

Potassium

258.5

mg

7

%

Carbohydrates

15.83

g

5

%

Fiber

4.16

g

17

%

Sugar

1.18

g

1

%

Sugar Alcohol

8.5

g

Net Carbs

3.16

g

Protein

6.33

g

13

%

Vitamin A

172.55

IU

3

%

Vitamin C

8.46

mg

10

%

Calcium

157.92

mg

16

%

Iron

1.44

mg

8

%

* 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: chocolate muffins, Chocolate, muffins, community recipe, recipe challenge, holiday recipe challenge, oh hello bakery, keto muffins|0 Comments

Holiday Recipe Challenge: Paula Schmitt’s Orange Cranberry Almond Holiday Morning Muffins
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Holiday Recipe Challenge: Paula Schmitt’s Orange Cranberry Almond Holiday Morning Muffins

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Holiday Recipe Challenge: Paula Schmitt’s Orange Cranberry Almond Holiday Morning Muffins

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5 from 1 vote

Orange Cranberry Almond Holiday Morning Muffins

Local fresh cranberries and almond slices make these orange muffins stand out as a holiday family favorite. Even the non-keto kids were scarfing these down!

Prep Time1

Total Time1

Course: Breakfast, Snacks

Keyword: Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 235.74kcal

Author: Paula Schmitt

Ingredients

Dry Ingredients

1 cup finely ground blanched almond flour
1/2 cup super fine coconut flour
1 serving Orange Cream Keto Chow (or 1 scoop)
1/2 tsp xanthan gum
1/2 tsp salt
1 1/2 tsp baking powder

Wet Ingredients

1/2 cup butter, softened 1 stick
2/3 cup allulose
2 tbsp sour cream
1/2 tsp almond extract
1/2 tsp orange extract
zest from one orange
1/4 cup heavy whipping cream
3 large eggs
3/4 cup fresh cranberries, chopped
1/4 cup sliced almonds, roughly chopped

Glaze and Topping

5 tbsp powdered Swerve
2 tbsp heavy whipping cream
1/4 tsp almond extract
1/4 cup sliced almonds

Instructions

Preheat oven to 325F. Prepare a 12-cupcake pan by greasing or lining with cupcake liners.
Combine dry ingredients (almond flour, coconut flour, Keto Chow, xanthan gum, salt, and baking powder) in a bowl. Use a whisk to mix well. Set aside.
In a separate large mixing bowl, cream butter with allulose. Add in sour cream, almond extract, orange extract, orange zest, and whipping cream. Mix until uniform.
Add 1 egg to the wet ingredient bowl, mixing in slightly, then add in 1/2 of the dry ingredient mix, and mix again. Then add 1 more egg and mix. Add the last of the dry ingredients, and finally, add the last egg. Mix until incorporated.
Stir in the chopped cranberries and almonds.
Divide the dough between the 12 cupcake liners. This dough is stiff and keeps its shape when baking. I wet my hands and formed 12 even balls and put them in the liners. They will seem very full, but it doesn't overflow the liners when baked.
Bake at 325F for 29-32 minutes on the center rack. Mix glaze while muffins bake.
For the glaze, in a small bowl, mix powdered swerve, heavy whipping cream and almond extract until smooth. (I transferred this to a plastic sandwich bag, then snip the tip of the bag corner to use as a mini icing bag to make decorating easier.)
Remove muffins from the oven when a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack. After muffins have cooled for about 5-10 minutes, drizzle the glaze over top. Garnish with the sliced almonds
Enjoy! Muffins can be stored in an airtight container at room temperature for 2-3 days. Best when warmed up in the microwave before eating.

Notes

The lower baking temperature is to account for the excessive browning that comes from the coconut flour and allulose.

Don't like almonds? You can easily substitute walnuts for the chopped sliced almonds and omit the almond extract. The almond flour needs to stay, though!

Nutrition Facts

Orange Cranberry Almond Holiday Morning Muffins

Serving Size

79 g

Amount per Serving

Calories

235.74

% Daily Value*

Fat

20.07

g

31

%

Saturated Fat

8.33

g

52

%

Trans Fat

0.42

g

Polyunsaturated Fat

2.4

g

Monounsaturated Fat

7.99

g

Cholesterol

77.78

mg

26

%

Sodium

261.89

mg

11

%

Potassium

253.78

mg

7

%

Carbohydrates

24.38

g

8

%

Fiber

4.25

g

18

%

Sugar

12.37

g

14

%

Sugar Alcohol

16.95

g

Net Carbs

3.18

g

Protein

7.89

g

16

%

Vitamin A

442.53

IU

9

%

Vitamin C

10.94

mg

13

%

Calcium

148.58

mg

15

%

Iron

0.99

mg

6

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-02T15:18:56-07:00January 17th, 2020|Categories: Recipes, Community Submissions|Tags: orange cream, paula schmitt, breakfast, muffins, orange cream keto chow|0 Comments

Keto Chow Better than Bran Muffins
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Keto Chow Better than Bran Muffins

Recipes, Keto Chow Recipes

Keto Chow Better than Bran Muffins

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Keto Chow Better than Bran Muffins

A perfect all-purpose muffin that is easily adaptable for your favorite flavor!

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Snacks

Keyword: Chef Taffiny Elrod, Keto Chow, Pumpkin Spice Caramel, Snickerdoodle

Keto Chow Flavor: Pumpkin Spice Caramel, Snickerdoodle

Recipe Creator: Chef Taffiny Elrod

Servings: muffin

Calories: 181.5kcal

Video

Author: Taffiny Elrod

Ingredients

2 large eggs
1/2 cup avocado oil or mild tasting olive oil
1/4 cup granulated sweetener
1 cup Pumpkin Spice Caramel Keto Chow or Snickerdoodle Keto Chow
1/2 cup almond flour
1/4 cup ground flax seed
1/4 cup coconut flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. allspice or nutmeg
1 cup almond milk
1 tsp. apple cider vinegar
1 tsp. pure vanilla extract
1/4 cup of your favorite nuts or seeds

Instructions

Preheat oven to 350℉ and line a standard muffin tin.
Place the eggs, oil, and erythritol in a large mixing bowl and whisk together.
Add the Keto Chow, almond flour, flax seed, coconut flour, baking soda, cinnamon, and allspice.
Mix in the almond milk, vinegar, and vanilla extract, then add in the nuts or seeds.
Allow the batter to rest 2-3 minutes, then divide evenly in the prepared muffin tin.
Bake for 25 minutes.
Serve warm with plenty of butter, nut butter, or sugar-free jam.

Nutrition Facts

Keto Chow Better than Bran Muffins

Serving Size

62 g

Amount per Serving

Calories

181.5

% Daily Value*

Fat

14.9

g

23

%

Saturated Fat

2

g

13

%

Trans Fat

0.01

g

Polyunsaturated Fat

2.71

g

Monounsaturated Fat

9.32

g

Cholesterol

33.08

mg

11

%

Sodium

279.19

mg

12

%

Potassium

248.93

mg

7

%

Carbohydrates

9.4

g

3

%

Fiber

3.67

g

15

%

Sugar

0.64

g

1

%

Sugar Alcohol

4.02

g

Net Carbs

1.73

g

Protein

7.9

g

16

%

Vitamin A

125.63

IU

3

%

Vitamin C

22.8

mg

28

%

Calcium

192.59

mg

19

%

Iron

0.99

mg

6

%

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

Nutrition

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By Taffiny Elrod|2021-02-15T17:47:40-07:00February 9th, 2019|Categories: Recipes, Keto Chow Recipes|Tags: snickerdoodle, recipes, muffins, pumpkin Spice Caramel, Taffiny Elrod|8 Comments

Banana Nut Breakfast Muffins
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Banana Nut Breakfast Muffins

Recipes, Keto Chow Recipes

Banana Nut Breakfast Muffins

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3.25 from 4 votes

Banana Nut Breakfast Muffins

The final product are these gorgeous golden brown muffins! They smelled so delicious they didn’t last long enough for me to take the pictures, I had to dig in! As you can see, these muffins resemble the texture of a german pancake, making them perfect for breakfast. ;) Bon appetit!

Prep Time5

Cook Time26

Total Time31

Course: Breakfast, Snacks

Keyword: Banana, Keto Chow

Keto Chow Flavor: Banana

Servings: muffins

Calories: 204.8kcal

Author: Victoria Jensen

Ingredients

8 oz cream cheese
8 large eggs
4 tablespoons salted butter
2 servings Banana Keto Chow (or 2 scoops)
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 cup chopped pecans

Instructions

Preheat oven to 350 degrees. In a mixing bowl, melt butter and cream cheese.
Combine and add eggs. Be careful not to cook the eggs from the heat of the butter.
In a separate bowl, mix protein powder, baking powder, cinnamon. Pour dry ingredients into wet; combine with a hand mixer until completely mixed. At first, the batter will look thin and too liquidy, but because of the xanthan gum in the protein powder, it will thicken up after a couple of minutes).
Stir in pecans.
Pour into muffin baking tray and bake at 350 degrees for 22-26 minutes. (I have a convection oven and after 24 minutes they were golden brown.)
The final product are these gorgeous golden brown muffins! They smelled so delicious they didn’t last long enough for me to take the pictures, I had to dig in! (If you notice the size difference between the two muffins on the bottom left side and the rest it’s because they’re lacking baking powder/soda- I did a little experiment to see how important it really was and obviously it made a HUGE difference!)

Notes

As you can see, these muffins resemble the texture of a german pancake, making them perfect for breakfast ;) Bon appétit!

Nutrition Facts

Banana Nut Breakfast Muffins

Serving Size

70 g

Amount per Serving

Calories

204.8

% Daily Value*

Fat

17.3

g

27

%

Saturated Fat

7.7

g

48

%

Trans Fat

0.38

g

Polyunsaturated Fat

1.88

g

Monounsaturated Fat

5.89

g

Cholesterol

155.59

mg

52

%

Sodium

366.36

mg

16

%

Potassium

344.51

mg

10

%

Carbohydrates

3.5

g

1

%

Fiber

1.61

g

7

%

Sugar

1.36

g

2

%

Sugar Alcohol

0.01

g

Net Carbs

1.89

g

Protein

10.1

g

20

%

Vitamin A

543.49

IU

11

%

Vitamin C

22.84

mg

28

%

Calcium

186.76

mg

19

%

Iron

0.99

mg

6

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Victoria Jensen|2021-02-02T14:23:34-07:00November 1st, 2017|Categories: Recipes, Keto Chow Recipes|Tags: recipe, Keto Chow, breakfast, Banana, muffins, banana nut muffins|6 Comments