Low Carb Choc Chip Muffins | PBCo.
Protein6.2gFat14gCarbs5.1g

Low Carb Choc Chip Muffins

Don't miss out the fun stuff! Enjoy these Low Carb Choc Chip Muffins for MAX fun and less sugar!

By Joanne  , Print

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  • Prep 5 MINS
  • Cook 20 MINS
  • Yields 12

Ingredients

 1 pack of Low Carb Vanilla Cupcake Mix

 2 eggs

 1 cup milk of choice

  70g butter, melted

 1/2 cup 99% Sugar-Free Choc-Chips (100g)

Directions

IMPORTANT NOTE: If you are using our NEW recipe of Vanilla Cupcake Mix (260g pack) Please follow the measurements for the butter and milk on the pack. All other additions will stay the same.

1Preheat oven to 180 degrees and prepare a cupcake tray and cases with 12 wrappers. Spray the wrappers well (we used coconut oil spray).

2Add the contents of the pack to a large bowl.

3In a seperate bowl combine the melted butter, milk and eggs and then add this to the dry mix.

4Sprinkle in the choc-chips and mix through gently, spreading them through evenly.

5Portion out the mix evenly into the cupcake cases.(optional - extra choco chips on top)

6Bake muffins on 180 deg for 20 minutes or until just golden.

Storage

1STORAGE - CAN BE STORED IN THE FRIDGE FOR UP TO 5 DAYS.

We always use unsweetened almond milk in our baking.

Nutrition

Serving size59g
Energy183 Cal (766 Kj)
Protein6.2g
Fat, total14g
- Saturated fat8.3g
Carbohydrate, total5.1g
- Sugar0.8g
Sodium127mg

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