So sweet & delicious, you may think you're eating dessert for breakfast. And these Low Carb “Nutella” Stuffed Muffins have officially become a family favorite!
Ingredients
1/3 cup
Sour cream, 14% M.F.
3 large
Egg
1/3 cup
Erythritol
1/2 tsp
Vanilla extract, pure
2 1/4 cup
Almond Flour
1 1/2 tsp
Baking powder
1/4 tsp
Salt
3/4 cup
Dark chocolate chips, vegan
(sugar-free (Lily's Dark Chocolate Chips))
Maple Flavoured Monk Fruit Syrup
(Can swap with maple syrup - but not Keto Friendly)
Instructions
Preheat oven to 325F and line a muffin pan with parchment or silicone liners.
In a blender or food processor, combine the sour cream, eggs, sweetener, and vanilla extract. Blend on high until smooth. Add the almond flour, baking powder, and salt and blend again until smooth and well combined. By hand, stir in the chocolate chips.
Spoon about half of the mixture into the prepared muffin cups. Then spoon 1 tablespoon of sugar-free Nutella into each muffin cup and top with the remaining batter.
Bake about 30 minutes, until tops are puffed and firm to the touch. Remove and let cool 15 minutes before serving.
Instructions for "Healthy Nutella"
In a high-speed blender or good quality food processor, add your roasted hazelnuts and blend until thick and smooth. Ensure you regularly scrap down the sides, especially as the hazelnuts break down.
Add your cocoa powder and syrup and continue blending until smooth and creamy (this could take up to 15 minutes!).
Remove and store in an air-tight container or jar!
