Low-Carb Chocolate Muffins

Low-Carb Chocolate Muffins

Made 11 muffins at just over 1g carbs each

  • 1/3 cup (30g) soya protein isolate
  • 1/3 cup (55g) gluten flour*
  • 20g cocoa powder
  • 2 tsp baking powder
  • Pinch salt
  • 3 eggs
  • 5 tbsp oil (I used sunflower oil)
  • ¼ cup water
  • 2 tsp vanilla essence
  • ¼ – ½ tsp almond essence (or other flavouring of choice – I love the combination of chocolate and almond!)
  • Stevia or your favourite sweetener to taste

*Gluten Flour is not just plain old wheat flour, but rather a flour made up entirely of gluten – the protein found in wheat, oats, barley and rye. As a result, gluten flour is high in protein and has hardly any carbs.

  1. Combine the first five ingredients by dry-whisking in a mixing bowl.
  2. In a jug, whisk together the oil, eggs, vanilla and almond essence. Pour onto dry ingredients and begin to lightly combine with a fork.
  3. Add the water and mix until smooth, thick and paste-like. You may need a couple of extra tablespoons.
  4. Pour into greased muffin tins and make for 10-15 minutes at 170-180. I baked for 15 minutes but next time will do 10 so that they’re a bit more moist in the middle.

N.B. These are NOT low fat or low calorie.


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