These sugar free chocolate chip muffins are soft, fluffy, delicious and SO easy to make. They are made with almond flour and coconut flour and loaded with unsweetened chocolate chips.
Preheat the oven to 190C/ 374F and line a 12 cup muffin tin with muffin liners.
Combine all dry ingredients (almond flour, coconut flour, erythritol, baking powder, salt), then stir well.
1 ½ cups Almond flour, ½ cup Coconut flour, 2 teaspoon Baking powder, Pinch of salt, 2 tablespoon Powder erythritol
Combine all wet ingredients (eggs, olive oil, coconut milk and half of the water) in a different bowl and mix using a hand mixer.
2 Eggs, 2 tablespoon Olive oil, ½ cup Coconut milk, ¾ cup Water
Mix both ingredients (wet and dry), then stir well. Add remaining water and mix.
Fold in the chocolate chips.
cup Chocolate chips
Scoop the mixture into the muffin cups and bake for 30-35 minutes
Remove from the oven and let them cool.
Notes
You can grease the muffin tin or use baking paper for baking the muffins; I recommend greasing the muffin tin because it is the best way to bake these sugar-Free muffins.
Grease the muffin tin very well, so the muffins will get out easily after baking.
Fill ⅔ of the muffin cup with the batter, not any more to give the muffins space to raise.
Keep these muffins in the fridge in a well-closed container.
To store:Keep leftover muffins in an airtight container in the fridge for 2-3 days.