Name: Black Walnut Chocolate Chip Keto Low-Carb Muffins With Almond Flour
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 cups almond flour ((300 grams)); 4 tablespoons coconut flour ((firmly packed, 32 grams)); 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 3/4 cup monk fruit sweetener; 6 tablespoons ghee ((melted)); 6 tablespoons full-fat canned coconut milk; 3 large eggs ((room temperature)); 1 tablespoon vanilla extract; 1/2 cup stevia-sweetened chocolate chips (+ 1 tablespoon); 1/4 cup black walnuts ((diced))

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If you’re on a keto or low-carb diet and craving a delicious treat, these Black Walnut Chocolate Chip Keto Low-Carb Muffins With Almond Flour are just what you need. They are moist, flavorful, and perfectly sweetened without any added sugars. Packed with the rich taste of black walnuts and the delightful crunch of chocolate chips, these muffins are a fantastic way to indulge while sticking to your health goals. Let’s dive into why this recipe has become my go-to!

Why It’s My Go-To

What I love about these muffins is their versatility. They are not only keto-friendly but also gluten-free, making them suitable for a variety of dietary preferences. The combination of almond flour and coconut flour provides a delightful texture that mimics traditional muffins, while the black walnuts add a unique depth of flavor. Plus, they are super easy to whip up, making them a perfect choice for breakfast or a satisfying snack throughout the day.

Ingredient Checklist

3 cups almond flour (300 grams)
4 tablespoons coconut flour, firmly packed (32 grams)
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup monk fruit sweetener
6 tablespoons ghee, melted
6 tablespoons full-fat canned coconut milk
3 large eggs, room temperature
1 tablespoon vanilla extract
1/2 cup + 1 tablespoon stevia-sweetened chocolate chips
1/4 cup black walnuts, diced

Tools & Equipment Needed

Mixing bowls: For combining the dry and wet ingredients.
Whisk: To ensure everything is well mixed.
Muffin tin: To hold your muffins while they bake.
Parchment liners: To make muffin removal easy and clean.
Measuring cups and spoons: For accurate ingredient amounts.
Spatula: To fold in the walnuts and chocolate chips without breaking them.

Cooking Black Walnut Chocolate Chip Keto Low-Carb Muffins With Almond Flour: The Process

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures that your muffins cook evenly and rise beautifully.

Step 2: Prepare the Muffin Tin

Line a muffin tin with parchment liners or lightly grease it with ghee. This will prevent the muffins from sticking and make cleanup a breeze.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, and monk fruit sweetener. Ensure that all dry ingredients are well combined and free of lumps.

Step 4: Combine Wet Ingredients

In another bowl, mix the melted ghee, coconut milk, eggs, and vanilla extract until they are well combined. Make sure the eggs are at room temperature for the best texture.

Step 5: Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to overmix; you want your muffins to be light and fluffy.

Step 6: Fold in Chocolate Chips and Walnuts

Gently fold in the stevia-sweetened chocolate chips and diced black walnuts. This adds texture and delicious flavor to your muffins.

Step 7: Fill Muffin Tin

Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise without overflowing.

Step 8: Bake

Bake in your preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. The muffins should be golden brown on top.

Step 9: Cool

Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This helps to maintain their texture.

Ingredient Flex Options

For a dairy-free option, substitute ghee with coconut oil.
Use your favorite nut or seed butter instead of ghee for a different flavor profile.
Swap out black walnuts for pecans or almonds if you prefer a milder flavor.
Experiment with different low-carb sweeteners if monk fruit isn’t available.

Testing Timeline

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes

Leftovers & Meal Prep

These muffins are perfect for meal prep! Store them in an airtight container in the fridge for up to a week. You can also freeze them for up to three months. Just thaw them overnight in the fridge before enjoying. They’re great heated up for a quick breakfast or snack!

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Serve & Enjoy

Now that you’ve made your Black Walnut Chocolate Chip Keto Low-Carb Muffins With Almond Flour, it’s time to enjoy them! Whether you savor them with a cup of coffee in the morning or as a delightful afternoon snack, these muffins are sure to please your taste buds. Each bite offers a perfect balance of chocolatey sweetness and nutty goodness. You won’t believe they’re low-carb!

These muffins are not just a treat; they are a testament to how delicious and satisfying healthy eating can be. So go ahead, indulge in these delightful muffins, and feel good about your choices!