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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Nutrition Facts
Milk Chocolate Keto Muffins
Amount Per Serving (1 muffin)
Calories 196Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 89mg30%
Sodium 185mg8%
Potassium 110mg3%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 1g1%
Protein 6g12%
Vitamin A 315IU6%
Calcium 88mg9%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie keto diet.
Pre greasing your muffin holders will help you remove the muffins easily once they are cooled, but is not necessary.If you do not have access to the Atkins chocolate bars, you can also use any stevia sweetened chocolate bar you can find locally.