This basic muffin recipe is really versatile. I’ve used it for a quick pound cake loaf as well. The texture is great and this is super low carb using the same ingredients I use.
1/3 cup whey protein isolate
1/3 cup oat fiber (or 2 tablespoons coconut flour)
1/3 cup almond flour
1 ½ tsp baking powder
1 tsp glucomannan (optional)
¼ tsp salt
4 ounces of butter, room temp
¾ cup Sukrin + (or your preferred sweetener)
4 ounces full fat cream cheese
1/3 cup sour cream
2 teaspoons of vanilla extract
3/4 cup low carb chocolate chips
Mix dry ingredients with a whisk and set aside. Cream butter and sugar together. When butter is lighter in color, add cream cheese. Make sure all is well-blended. Add eggs, one at a time, mixing well after each. Add sour cream and vanilla extract. When wet ingredients are well blended, stir dry ingredients into the wet ingredients by hand. Taste for sweetness. Add chocolate chips. Bake in muffin tins at 350 degrees for 14 to 16 minutes. Makes 12 muffins. Using the ingredients I use and not counting oat fiber or sugar alcohols, 1/12 of a recipe is less than 2 total carbs each!
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