Moist, delicious, and perfectly chewy. These keto chocolate muffins are sure to curb that nagging sweet tooth.

Yields: 8-9 muffins

Ingredients:
Eggs – 3
Almond Flour – 1 Cup
Whey Protein (Chocolate flavoured) – ¼ Cup
Cocoa Powder – 3 Tsp
Psyllium Husk (Isabgol) – 1/2 Tbsp
Erythritol – ¼ Cup
Stevia Powder – 1 Tsp
Butter (melted)  – 50 Gm

Method:

1. Beat the egg using a hand held beater till they are fluffy.
2. Add melted butter to the eggs and keep mixing.
3. In a separate bowl, mix all the dry ingredients using a whisk or a fork.
4. Add the dry ingredients to the egg and butter mixture.
5. Pour the batter into a silicon muffins mould.
6. Bake in a preheated oven at 180° C for 20 minutes.
7. Let the muffins cool down completely for 15 minutes.
8. Unmold and Devour!!!

Notes:

1. The eggs have to be beaten till they double up in volume. This is to incorporate a lot of air into the eggs which will result in soft and fluffy muffins.

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