healthy fats, Keto Recipes, ketogenic diet
Keto Chocolate & Kale Muffins: ‘Meltedy’ Chocolate Heaven!
Jan
Delicious Keto Chocolate Muffins
Keto Chocolate & Kale Muffins Recipe
This is such a healthy treat! They’re filling and delicious – in fact the muffins are so moist and chocolatey that you’ll forget that they’re keto. A great recipe for on the go breakfasts or pairing with a cappuccino or cup of tea. They’re fantastic for children too and for convincing people that keto does not mean missing out on treats! You can turn these into blueberry muffins by swapping out the chocolate for blueberries.
Ingredients
- 2 eggs
- 3 tbsp coconut flour
- 100g coconut oil
- 1 tsp baking powder
- pinch of salt
- 100g kale
- 1 tbsp almond flour
- 1 tbsp cacao powder
- 2 tbsp powdered erithritol or 1 tbsp stevia
- 50 ml of almond milk or cows milk
- 50g dark chocolate chips or cacao nibs
- ½ tsp of vanilla powder or vanilla essence
For serving: - double cream
- mixed berries
Keto Chocolate Muffins Instructions
- Preheat the oven to 185 degrees celcius.
- Combine all the ingredients, pour into muffin cases and bake for 15 minutes.
- Remove from the oven and allow to cool a little.
- Serve with double cream and berries. Enjoy Keto Chocolate Muffin!
Star Ingredient
Kale really is a complete superfood! It is rich in antioxidants, including carotenoids and flavonoids that help protect against cancers. Kale is also an excellent source of iron, which supports the formation of haemoglobin, helping to transport oxygen to various parts of the body, encouraging cell growth and
healthy organ function. It is also rich in anti-inflammatory Omega 3s, Calcium, Fibre, Vitamin K, C and A.
Find more delicious ketogenic recipes here.
I can only imagine you expected us to do something like maybe blitzing the kale in a food processor? All you say is “combine” the ingredients, which in most recipes means mix together. I chopped my kale up much finer than how it came in the bag and hoped you knew something I didn’t about how it would bake, but still I have a total fail of a tray of non-muffins which just look like uncooked kale with blobs of something brown stuck to them. To save anyone else wasting all these lovely and not cheap ingredients, please could you make your recipe clearer?
Appreciate you sharing that, glad it resonated.
That “too much fat” phase catches a lot of people early on, easy trap to fall into when starting keto. Sounds like you’ve dialled things in well though, intermittent fasting and adding more leafy greens is a solid shift and usually where things start moving again.
Consistency is the real edge, once that’s in place the rest tends to follow. Always good when you come across other resources that reinforce the same principles too, helps lock it in.