Keto Vanilla & Chocolate Marbled Muffins

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Nutrition facts per serving

One serving = 1 muffin

Carbs
1.6g

Protein
11.7g

Fat
14.2g

Kcal.
188

Carbs

1.6g

Protein

11.7g

Fat

14.2g

Kcal.

188

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

Muffins usually aren’t known to be healthy and even though they are often eaten as breakfast, that’s not the best idea considering the staggering amount of sugar and carbs they usually contain.

Our keto marbled muffins with only 1.6g net carbs and over 11g of protein change that!
They’re not only healthy and low carb, but they’re also super delicious and filling as well!

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Ingredients

The correct ratio of ingredients is very important for this recipe, that's why we recommend using a kitchen scale and the oz/g measurements instead of cups.

Servings:

g defatted almond flour
g soft butter
g erythritol
ml unsweetened almond milk
eggs
vanilla bean
tsp baking powder
tbsp unsweetened baking cacao powder

oz defatted almond flour
oz soft butter
oz erythritol
fl oz unsweetened almond milk
eggs
vanilla bean
tsp baking powder
tbsp unsweetened baking cacao powder

cups defatted almond flour
cup soft butter
cup erythritol
cup unsweetened almond milk
eggs
vanilla bean
tsp baking powder
tbsp unsweetened baking cacao powder

Step 1

Preheat your oven to 350°F/180°C.

Step 2

g soft butter, g erythritol

oz soft butter, oz erythritol

cup soft butter, cup erythritol

Add the soft butter and granulated erythritol into a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.

Step 3

g defatted almond flour, ml unsweetened almond milk, eggs, vanilla bean, tsp baking powder

oz defatted almond flour, fl oz unsweetened almond milk, eggs, vanilla bean, tsp baking powder

cups defatted almond flour, cup unsweetened almond milk, eggs, vanilla bean, tsp baking powder

Scrape out the vanilla bean and add the vanilla pulp into the bowl as well.

Add remaining ingredients for the muffin batter (except for the cacao) and mix them with a spatula until no chunks of flour are left.

Step 4

tbsp unsweetened baking cacao powder

Separate the muffin batter into two equal parts and fill one part of the batter into a different bowl.

Add the baking cacao powder and mix it well until it’s evenly distributed through the batter.

Step 5

Add paper or silicone muffin liners into a muffin pan.

Step 6

Alternately add one part of the vanilla batter and one part of the chocolate batter (and so on) until the muffin liners are filled.

Step 7

Bake for approx. 20-25 minutes in your preheated oven.

Every oven is different, that’s why the baking time in your oven might vary a bit from ours.

Keep an eye on the muffins, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.

You can test if your muffins are done with the “toothpick test”: prick the middle of the muffin with a toothpick – if it comes out “clean” and without any chunks of dough stuck on the toothpick, they’re good to go.
If not, you should leave them in the oven for a few more minutes.