Ingredients
Scale
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/2 cup erythritol or preferred low-carb sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips (optional)
- Fresh berries for garnish (optional)
- Whipped cream (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with non-stick spray.
- In a large bowl, mix together the almond flour, cocoa powder, erythritol, baking powder, and salt until well combined.
- In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. If using, fold in the sugar-free chocolate chips.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Serve with fresh berries and a dollop of whipped cream if desired.
Notes
- These low-carb treats are perfect for Mother’s Day or any special occasion.
- Feel free to substitute different low-carb sweeteners based on your preference.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1
- Sodium: 50
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 3
- Protein: 4
- Cholesterol: 40
Keywords: Keto Mother's Day Desserts, low-carb desserts, keto sweet treats, Mother's Day recipes, sugar-free desserts, baking, healthy desserts