Low Carb Wheat Free Double Chocolate Muffins
Double Chocolate Muffins: Low Carb Wheat Free Bittersweet Muffins
Here's a natural double chocolate muffins recipe that is low carb, wheat free and bittersweet. I love double chocolate muffins but never found any recipe I like because most were either high carb or too sweet (even the low carb recipes are too often extra sweet with all the fake sugar in it). I wanted a double chocolate muffins recipes with minimal sugar for an extra tasty bittersweet taste. Chocolate muffins should taste like chocolate, not sugar. So I invented my own. This is not your typical extra sweet muffins muffin recipes. It will please people who really like dark chocolate and cannot stand eating extra sweet tasting deserts.
Nutritious And Real Double Chocolate Muffins
These are filling, and nutritious muffins. There is no junk in there, only real food, real ingredients. No fake sugar or fake "gluten free" flour. If you like extra sweet stuff, you will not like these muffins. The nutritional value I am giving is for 1 muffin (out of a batch of 6), using 70% dark chocolate chips. If you use a sweater or more bitter chocolate, these value will change. I am also using a tiny bit (1 tablespoon for the all batch) of coconut sugar. Again if you use more (or prefer to use fake sugar) these value will change.
I hope you'll enjoy these. I know I do!
Nutritional Value For 1 Muffin
NET carbs: 6.6
This recipe makes 6 muffins. I serve mine with some fresh cream or coconut cream on top. It's delicious for the bittersweet chocolate lovers.
I use chocolate bars to make this recipe, I just cut them in pieces. But if you have access to high quality dark chocolate chips or "pistoles" that will do.
I use a hand mixer for all these steps by the way but you can do with a food processor too.
Serves: 6 muffins
What You'll Need For the Low Carb Muffins
Make sure you check ingredients list when you buy your products. There is a lot of filler and junk added in our food today. even basic coconut milk can contain additives (guar gum is added for texture. You don't need that in coco milk!). I have chosen product that are natural in this list. Just make sure you read the packages if you buy from the supermarket.
- 1/4 cup of cacao powder (real stuff unsweetened)
- 1/4 cup of coconut flour
- 2 Teaspoon of baking powder
- 1 Tablespoon of coconut sugar
- 1/4 Teaspoon of salt
- 3 Tablespoon of butter
- 3 Tablespoon of coconut oil
- 5 Tablespoon of coconut milk (unsweetened!!!)
- 1/2 Tablespoon of apple cider
- 2 Teaspoon of Vanilla
- 3 Large eggs
- 1/2 Cup of quality dark chocolate bar (I use anywhere from 70% to 85%)
- Oven temperature: 350F
- Cream butter and coconut oil together
- Mix both with vanilla, apple cider vinegar and coconut milk. Mix for about 2 minutes, then add the eggs and keep mixing until everything is well blended.
- In another bowl mix the dry ingredients: cacao powder, coconut flour, baking powder, salt and coconut sugar.
- Add the dry mix to the wet mix and combined very well. then add your chocolate chips.
- If you feel your mix is too dry (might depend on your coconut flour, not all are exactly the same) you can add a bit of wet (some butter or coconut oil or coconut milk). The end result should be tick but still easy to scoop with two spoon in the muffin tins.
- Fill 6 muffins tins (I line mine with cupcakes liners).
- Bake for 25 minutes. But keep an eye on it, it's not science and depending on your oven it may take a longer or shorter baking time.
Double Chocolate Muffin With Coconut Cream
You'll Need Some Nice Dark Chocolate!
I always keep dark chocolate bars in my cupboard for emergency! Usually 70% to 85%. I like to sample different chocolates. I found recently an amazing one: a Chuao origin (Venezuela). Obviously I don't put the better ones in the muffins, but I could I guess.
Here's some nice chocolate bar for your chocolate chocolate muffins
© 2013 Nathalie Roy