This content originally appeared on Caroline’s Keto Kitchen. Republished with permission.
These chocolate low-carb muffins are ridiculously quick and easy to make because they only have three ingredients (okay, four if you want chocolate chips in them).
They are super moist, which you’d probably expect looking at the ingredients. I got this idea based on these Weight Watchers muffins my mom makes that only have a box of chocolate cake mix and a can of pumpkin. I decided to add egg white to these because I thought that keto-fying them might need something to give them a bit more structure, and I do think that it was necessary.
A great chocolate-lovers recipe for breakfast, snack, or dessert!
Three-Ingredient Chocolate Low-Carb Muffins
You know what they say about wanting-your-cake-and-eating-it-too? Yep, this recipe for chocolatey, low-carb muffins lets you do just that!
Servings 12 muffins
1 box Swerve Chocolate Cake Mix7 ½ ounces canned pumpkin note: make sure you’re buying canned pumpkin and NOT pumpkin pie filling½ cup liquid egg whiteLily’s chocolate chips to taste
Pre-heat oven to 350° degrees.
Mix together the cake mix, pumpkin and egg whites. Stir well.
Add in chocolate chips (optional).
Put batter into 12 muffin tins.
Bake for around 20 minutes or until done.
Serving: 1g | Sodium: 164mg | Sugar: 2g | Fiber: 3g | Calories: 81kcal | Saturated Fat: 1g | Fat: 6g | Protein: 4g | Carbohydrates: 5g
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.