Milk chocolate keto muffins are light, fluffy muffins that contains a few chocolate chip pieces that will satisfy your sweet tooth, and curb any sweet cravings.
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These chocolate chip muffins are a delicious mid-morning snack, and super handy to use with meal prep, since you have 6 muffins ready to go throughout the week (and a cheeky dessert for the weekend).
The taste is very similar to an ordinary muffin, but the size is a little smaller. Most bakery’s love to make these jumbo sugar-filled muffins that not only look big, but are excessively sweet. These muffins contain 8 times less carbs than regular muffins, and won’t hurt your waistline.
What Is An Atkins Chocolate Milk Bar?
The Atkins Milk Chocolate bar is a smooth and creamy milk chocolate bar. With only 1.5 grams of carbs, it’s the perfect treat to help curb your chocolate cravings.
Taste:
They actually taste really good. They are not something I would eat every day, but in a pinch, these chocolate bars are super delicious as a snack. They have 10X fewer carbs than a regular chocolate bar of the same weight which is impressive since they taste very similar.
Ingredients:
Cocoa Butter, Maltitol, Polydextrose, cocoa mass, milk solids, emulsifiers, natural flavour, sweetener (sucralose).
For those who are sensitive to sugar alcohols, you may want to try 100% pure bakers chocolate. However, you’ll need to add sweetness of your own, since this recipe adjusts for the sweetness of the milk chocolate bar.
Additional tips from Atkins: try melting some in the microwave to use in your low carb baking or as a dip for strawberries.
Related Recipes:
Milk Chocolate Keto Muffins
Ingredients
- 1 cup almond flour
- 1 tsp baking powder
- 2 large eggs
- 1.8 oz salted butter melted
- 1/2 cup Erythritol (SoNourished)
- 1 tsp vanilla extract
- 1.8 fl oz unsweetened almond milk
- 1/4 tsp salt
- 2 bars Atkins Milk Chocolate
Instructions
- Preheat your oven to 350F (180C)
- In a medium mixing bowl, sift the almond flour and baking powder. Mix until uniform in color.
- Crack the eggs into the almond flour mixture, and mix until well combined. Then add the melted butter, erythrtiol, vanilla extract and almond milk. Mix together.
- Chop the bars of chocolate into 7 pieces each, and set aside.
- Pour the muffin mixture into 6 muffin holders. Add 1 Tbsp of the chocolate pieces into each muffin, and press down slightly into the liquid. Separate any remaining chocolate into each muffin.
- Place into the oven for 25 minutes, check if they are golden brown on top and firm, otherwise place in the oven for another 5 minutes.
- Let the muffins cool on a cooling rack. Store in the fridge for up to 5 days, or in the freezer for up to 3 weeks.
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Tips & Notes:
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