Snack

Low Carb Chocolate Chip Muffin Top is for Snack.

Low Carb Chocolate Chip Muffin Top takes 15 minutes to prepare.

Low Carb Chocolate Chip Muffin Top takes 15 minutes to cook.

Low Carb Chocolate Chip Muffin Top makes 4 servings.

The ingredients for Low Carb Chocolate Chip Muffin Top are:

.75 serving Bob's Red Mill Almond Flour - per 1/4 Cup
1 tbsp ^ Coconut flour - 1 tablespoon - 62.5 (by SCRAPPYMELLA)
2 large Egg, fresh, whole, raw
0.25 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
8 tsp Splenda Brown Sugar Blend
1 tsp Vanilla Extract
0.25 tsp Himalayan Pink Salt (by WJHUNTER)
.5 tsp Baking Powder
.5 serving Asher's, Sugar Free Dark Chocolate Bar, 1 bar (1.65oz)

Here is how you make Low Carb Chocolate Chip Muffin Top:

Separate eggs whites into a bowl and beat until stiff peaks form. Set aside. In a second bowl, beat the egg yolks with the brown sugar, vanilla, and coconut milk. Add the salt and baking powder, mix. Add almond flour, 1 tbsp at a time, mixing well. Once all remaining ingredients are incorporated (almond & coconut flour) take half of the egg whites, and gently fold in with spatula. Gradually add second half. Batter should be light and fluffy. Do NOT over mix. Spray a muffin top pan and evenly divide batter into 4 of the wells. Bake 350 degrees for 12-16 minutes or until golden around edges and tops are set. Serving Size: 4 muffin topsNumber of Servings: 4Recipe submitted by SparkPeople user MYSTTEARS.

The nutritional information for Low Carb Chocolate Chip Muffin Top is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 172.1

• Total Fat: 10.3 g
• Cholesterol: 93.0 mg
• Sodium: 100.3 mg
• Total Carbs: 15.3 g
• Dietary Fiber: 1.7 g
• Protein: 5.3 g