4-Ingredient Low Carb Triple Chocolate Muffnins
Eat this entire recipe (yes all the muffins!) for only 370 calories which packs in 43g of protein (and only 4g of carbs per muffin) with almost ZERO sugar!
I mean, if these won’t get you out of bed in the morning I’m not sure what will….
Dip them in your morning coffee
Spread on some nut butter
….or crumbles on top of ice cream!
– NO dairy
– NO grains
– NO gluten
– NO nuts
– NO added sugar
– LOW CARB
– DIABETIC FRIENDLY
– PALEO
Macros for the ENTIRE recipe *excludes chocolate chips
Calories – 370
Fat – 19g
Carbs – 18g
Sugar – 4g
Protein – 43g
Macros per large muffin (1/3 of recipe)
Calories – 123
Fat – 6g
Carbs – 4g
Sugar – 1g
Protein – 14g
20% off
code: LILSIPPER
I highly reccomend Santa Barbara Chocolate High Polyphenol Red Cocoa Powder (20% off code: LILSIPPER) for this recipe (and every chocolate recipe in fact!) becaues:
- It’s tested for heavy metals, mold, and contaminents
- It’s high in polyohenol content
- It’s non-alkalized
- It tastes 1000x BETTER than any other cocoa powder whcih makes your recipe taste 1000x better!
Recipe
Makes 3 large cupcakes or 6 small
Ingredients:
– 1/3 cup of Santa Barbara Chocolate Red High Polyphenol Cocoa Powder (makes a huge difference in taste)
20% off code: LILSIPPER
– 2 scoops of Bethany’s Pantry Chocolate DSP (other protein powders will not work)
– 1 tsp of aluminum free organic baking soda (I use THIS BRAND)
– 3 eggs
– Chocolate chips of choice to taste
*Sweetener: These cupcakes are NOT sweet (just the way I like them!) so if you’re wanting a more sweet muffin, feel free to add your preferred sweetener of choice OR as I like to do, after baking, drizzle raw honey over each muffin. *Macros will increase if a sweetener is added so take that into account.
Method:
1. Preheat your oven to 350 F.
2. In a large bowl, combine the first 3 dry ingredients, then add in your eggs and mix well until you get a thick batter. Fold in the desired amount of chocolate chips (or just top each muffin with them to save on macros)
3. Grease your cupcake tin with oil or butter (or use cupcake liners) then transfer the batter into the cupcake cavities.
4. Bake in the oven for about 15 minutes for larger cupcakes and 9 minutes for smaller cupcakes (or until a toothpick comes out clean)
