Chocolate Soy Low Carb Muffins
Indulge your sweet tooth without derailing your low-carb lifestyle with these Chocolate Soy Low Carb Muffins! Crafted with protein-packed soy flour, rich unsweetened cocoa powder, and a touch of your favorite low-carb sweetener, these muffins are a guilt-free treat ideal for breakfast, snack time, or a quick dessert. Enhanced with creamy almond milk and a hint of vanilla, they deliver moist, chocolatey goodness in every bite. Optional sugar-free dark chocolate chips add a decadent touch, while the use of melted coconut oil ensures a tender crumb. With just 10 minutes of prep and a speedy 15-minute bake, these low-carb muffins are perfect for busy days. Enjoy them fresh out of the oven or store them for an easy grab-and-go option all week. Keto-friendly, high in protein, and irresistibly delicious—these muffins are proof that healthy eating can taste incredible!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 cup Soy flour
- 0.25 cup Unsweetened cocoa powder
- 0.5 cup Low-carb sweetener (such as erythritol or stevia blend)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil, melted
- 0.25 cup Dark chocolate chips (low-carb, sugar-free, optional)
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, whisk together the soy flour, unsweetened cocoa powder, low-carb sweetener, baking powder, and salt until well combined.
In a separate bowl, beat the eggs until frothy. Stir in the almond milk, vanilla extract, and melted coconut oil.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to maintain a light texture.
If using dark chocolate chips, fold them into the batter evenly.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before serving.
Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 106 mg | 5% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 0.9 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 302 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
