Yes these are low carb and they are amazing. My sister called me from Aldi’s back at Christmas and said she had found unsweetened chocolate chips at Aldi’s that were also low carb. I had her buy me 6 packages and I put them in my freezer and left them there. Then last week I had to go in early to work and happened to swing past the hospital cafeteria. I saw chocolate muffins that I really wished that I could eat but I was strong and did not cheat on my health.
Instead I came home and figured out how to make my own low carb muffins. These came out to about 3 carbs each. If I have 2 of these and a low carb yogurt my breakfast is only 10 carbs. I can definitely live with that.
Chocolate Chocolate Chip Muffins
- 12 ounces cream cheese, soft
- 5 eggs
- 1 cup Splenda, sugar substitute
- 6 Tablespoons cocoa (I used Hershey’s)
- 2 teaspoons vanilla
- 1 ½ cupsBlanched Almond Meal Flour
- 1 cup unprocessed wheat bran
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- ½ cup chopped english walnuts
- 2/3 cup sugar free chocolate chips
Preheat oven to 325 degrees. Lightly grease a 12-cup muffin pan (heavy-gauge metal is best). You can also use muffin liners.
Put cream cheese and two eggs in the bowl of an electric mixer. Beat with a flat beater until smooth and fluffy. Add the other eggs one at a time, beating briefly after each. On slow speed, stir in the rest of the ingredients except the english walnuts and chocolate chips. When mixture is well blended, stir in the english walnuts and chocolate chips.
Fill each muffin pan almost to the top. (The muffins will rise only slightly.) Bake muffins for about 20 to 25 minutes or until golden brown. These muffins freeze very well. Thaw at room temperature. Each muffin has 3 carbs. Makes 12 muffins.