Recipe for delicious chocolate keto muffins that uses only whole food ingredients and only five carbs per serving. No alternative sweeteners!
Warm the coconut oil to liquefy.
Mix the almond flour, coconut flour, cocoa powder, baking soda, and sea salt in a medium to large glass bowl.
Beat the eggs in a glass bowl and then blend in date syrup, vanilla and coconut oil.
Pour the wet ingredients into the bowl with the dry ingredients and blend well.
Add water and re-mix again to achieve desired consistency. See video below for what this looks like.
Line muffin tins with unbleached muffin cups and half fill with batter.
Bake at 350°F/ 177°C for 18 minutes or until a knife inserted into the center of one of the muffins comes out clean. Take care to not overbake.
Cool for 5 minutes on the counter and then serve warm. Or, cool to room temperature and store in an airtight container on the counter for up to 3 days. Refrigerate what you won't use in that time.
If using store-bought almond flour, be sure it is blanched as this will be lower in phytates.