Keto Chocolate Chip Muffins #healthy #breakfast

I am liable of having these keto chocolate chip biscuits for breakfast EVERY SINGLE DAY for as far back as about fourteen days. I had no way out! I needed to test so as to accomplish flawlessness.

They're so great. Also, not at all like sugary wheat flour biscuits, these keto chocolate chip biscuits really keep me full until lunch. I have two of them for breakfast with a cup of espresso and I'm useful for a few hours. Well. It isn't so much that I prescribe having sweet stuff for breakfast each day. I for the most part save that for the end of the week.

Be that as it may, on the off chance that you will have something sweet for breakfast, at that point these solid keto chocolate chip biscuits are most likely a superior decision than sugar-improved wheat flour biscuits. I make these keto chocolate chip biscuits with almond flour, and I use stevia glycerite to improve them. I accept that stevia is protected, and I truly like stevia glycerite. The thick glycerin base wipes out the harsh lingering flavor normal to other stevia items.

This keto chocolate chip biscuits formula depends on heating soft drink to make the biscuits rise. You can likewise effectively solidify these biscuits in cooler packs. I remove two of them from the cooler the prior night and spot in the ice chest, at that point delicately warm in the microwave the following morning.

Also try our recipe Chewy Keto Chocolate-Chip Cookies

A very easy recipe for healthy keto chocolate chip muffins, made with almond flour and sweetened with stevia. The perfect keto weekend breakfast!

INGREDIENTS

• 3 large eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 1/2 teaspoon stevia glycerite (equals 1/2 cup sugar)
• 2 cups blanched almond flour (8 oz)
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda (make sure it’s fresh)
• 1/3 cup mini dark chocolate chips (2 oz), divided

INSTRUCTIONS

1. Preheat your oven to 325 degrees F. Line a muffin pan with 12 foil liners and grease the liners.
2. In a medium bowl, whisk together the eggs, sour cream, vanilla, and stevia.
3. Mix in the almond flour, whisking until the batter is smooth and free of lumps.
4. Mix in the sea salt and the baking soda. Then fold the chocolate chips in, reserving about ½ oz of them to scatter on top of the muffins.
5. Using an ice cream scoop, divide the batter evenly among the muffin liners. Scatter the reserved chocolate chips on top.
6. Bake until the top is golden and a toothpick inserted in center comes out clean, 20-25 minutes.
7. Cool the muffins in the pan on a wire rack for 10 minutes, then serve.

Read more our recipe : Zucchini & Herbed Ricotta Flatbread

Source : https://bit.ly/2LVNyl9