I took some time and researched plenty of low sugar/ and low carb food and sweets that are currently approved for diet. I’m not doing any diet trend; rather, I eat high protein, eat plenty of veggies and limit sugars and carbs. So far, nice success. I’ve been going sturdy for two months.

Each week I analyze many recipes to check what I can make that will keep me curious about feeding healthy. However, usually, these recipes call for ingredients that are not so tasty. Or you find yourself making foods that don’t offer you the satisfaction you’re really accustomed to getting when you eat “bad for you” foods.

One factor I ought to mention is that I wouldn’t say I like utilizing any chemical sweeteners in my recipes. Therefore I don’t purchase or suggest sugar-free anything, no aspartame, sucralose, and other stuff. I like Stevia because it derives from natural sources. However, I discovered something that is even more suitable, Xylitol. This hasn’t become super widespread yet; I assume cause it’s not commercially offered in grocery stores.

• 1 3/4 cup Bob’s Red Mill or other Low Carb Baking Mix
• 1/3 cup of Xylitol Sweetener
• 1/3 cup of cocoa powder Dark
• 1 1/2 tsp of Baking powder
• 1/2 tsp of Baking soda
• 1/4 tsp of Salt
• 2 ripe Bananas
• 1 cup of Low-fat Greek yogurt
• 2 Eggs
• 1 Tbsp Stevia nectar
• 4 Tbsp of peanut butter (optional for the topping)
• 2 Tbsp of chocolate chips for topping

How to make Low Carb Banana Cocoa Muffin

• Heat the oven to 350 F.
• Put the bananas in a bowl and mash them till they’re really smooth.
• Add in the Greek yogurt, eggs, extracts, and Stevia nectar.
• Take a smaller bowl, mix all the dry ingredients, and whisk to combine.
• Pour the dry ingredients into the wet mixture and blend till combined nicely.
• In a ready-to-use muffin tin lined with cake liners, divide the batter among the 12 muffin tins, and fill every 2/3 full.
• Sprinkle the top of every muffin with a pinch of small chocolate chips.
• Bake for 13-15 minutes, till an inserted toothpick, comes out clean from the middle of your muffins.
• Allow them to cool on a cooling rack for a quarter-hour before eating.
• Store within the refrigerator for optimum freshness.

Optional with a bit more carbs: heat the banana muffins in the microwave for fifteen seconds, then unfold a teaspoon of peanut butter on top (additional 31 calories, 2.5 fat grams, 0.5 carbs)

Nutrition Facts:

87 Calories | 1.6 Fat | 9 Carbs | 3.5 Protein

If you’ve liked this low-carb, low-calorie recipe, please check these below:

Low Carb Donuts Glazed With Maple

Low Carb Chocolate Muffins With Almond Flour

Low-Calorie Airfood recipe ideas

It’s time to indulge your appetite with these Low-carb Chocolate Muffins; you won’t feel bad once you eat them. I promise to you that these low-carb chocolate muffins with almonds are guilt-free yet really delicious.

They’re nice, moist, chocolatey, delicious, and super straightforward.

Why you’re going to love these Low Carb Chocolate Muffins

• It’s an ideal and decadent treat for a low-carb diet.
• These Muffins are a chocolate treat that is prepared in half an hour.
• It’s way healthier than the regular chocolate muffin cake recipes. It’s created with almond flour. Therefore, it’s gluten-free, dairy-free, and paleo-friendly too.
• All the ingredients you most likely have already got accessible.
• Additionally, it’s freezer-friendly, and my children love it.

What is the best natural sweetener for these Low-carb Chocolate Muffins?

My favorite choices are:

Xylitol: It’s a sugar alcohol that it’s found naturally in specific plants and contains four-hundredth fewer calories than regular sugar. Also, it’s a really low glycemic, which is nice for diabetes since it doesn’t spike blood sugar. This was the primary natural sweetener that I’ve ever baked with and I love it so much; simply, it doesn’t leave an awful taste.

Monk Fruit Sweetener Lakanto: this is a brand new sweetener that I’m using, and so far I’ve been really enjoying it. It has virtually no aftertaste and contains no calories and carbs, which is ideal for low-carb and keto diets. I used this one to create these chocolate muffins.

Swerve I really want to use this one; however, I’ve heard the negative aspect of this sweetener is that it has some cooling sensation after you eat a treat made with this sweetener. It’s also healthy and natural, and all its ingredients come from various fruits and starchy root vegetables. Has no artificial sweeteners.

Share the image below to your Pinterest board if you like these Low-Carb Chocolate Muffins!

• 2¼ cups of almond flour: I use blanched almond flour
• 1 tablespoon of cocoa powder
• ½ teaspoon of baking soda
• ¼ teaspoon of salt
• 3 large pasture-raised eggs if available
• ½ cup of liquid monkfruit syrup
• ¼ cup coconut oil melted
• 2/3 cup of Lily’s Dark Chocolate Chips

Instructions

Preparation

1. Oven Preheating: Begin by preheating your oven to 350˚F (175˚C).

2. Muffin Tin Preparation: Line a muffin tin with paper liners. Once done, place it aside, as you’ll need it later.

Dry Ingredients

3. Combining the Dry Ingredients: In a medium-sized mixing bowl, combine the following:
   • Baking soda
   • Almond flour
   • Cacao powder
   • Salt
   Stir these ingredients together until they’re thoroughly mixed.

Wet Ingredients

4. Mixing the Wet Ingredients: In a separate bowl, combine:

   • Eggs
   • Monkfruit sweetener (You can also use honey or maple syrup as a substitute.)
   • Melted butter

   Whisk these ingredients together until smooth.

Combining Mixtures

5. Integrating Dry & Wet Mixtures: Gradually pour the wet ingredients (egg mixture) into the bowl with the dry ingredients (almond flour mixture). Stir carefully and thoroughly until you achieve a smooth consistency.

6. Adding Chocolate Chips: Fold in the chocolate chips into the mixture. Ensure they’re evenly distributed.

7. Filling the Muffin Cups: Divide the batter evenly among the muffin cups you prepared earlier. Aim to fill each cup three-quarters full. This usually equates to about 2.5 tablespoons of batter per muffin cup. Note: The batter might seem thick, but this consistency ensures perfect muffins.

8. Final Touch: For an extra treat, sprinkle a few more sugar-free chocolate chips on top of each muffin, if desired.

Baking

9. Baking Time: Place the muffin tin in the preheated oven. Bake the muffins for 25-30 minutes. You’ll know they’re ready when the tops are firm to the touch and a toothpick inserted into the center of a muffin comes out clean.

Cooling

10. Initial Cooling: Once baked, remove the muffin tin from the oven and place it on a wire rack. Allow the muffins to cool inside the tin for about 5 minutes.

11. Final Cooling: Carefully remove the muffins from the tin and place them directly on the wire rack. Let them cool for an additional 10 minutes.

Nutrition Information

Amount per serving (1/12) , Calories: 200, Fat: 17,5g, Saturated Fat: 5g, Cholesterol: 55mg ,Monounsaturated Fat: 1g, Sodium: 170mg, Potassium: 19mg, Carbohydrates: 6g, Fiber: 4g, Sugar: 2g, Protein: 7g