Easy Keto Breakfasts by Carolyn Ketchum

Author:Carolyn Ketchum
Language: eng
Format: epub
Publisher: Victory Belt Publishing Inc.
Published: 2019-11-15T00:00:00+00:00

1. Preheat the oven to 350°F and line 10 wells of a standard-size muffin pan with silicone or parchment paper liners.

2. In a large bowl, whisk together the almond flour, sweetener, protein powder, cocoa powder, baking powder, xanthan gum, and salt, breaking up any clumps with a fork. Stir in the sour cream, water, and melted butter until well combined. Stir in the chocolate chips, if using.

3. Divide the batter among the prepared muffin cups, filling each about three-quarters full. Bake for 30 to 35 minutes, until firm to the touch. Remove from the oven and let cool completely in the pan. The muffins may sink a little as they cool.

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