These chocolate low carb muffins are ridiculously quick and easy to make because they only have 3 ingredients (okay, 4 if you want chocolate chips in them). They are super moist (which you'd probably expect looking at the ingredients). I got this idea based off these Weight Watchers muffins my mom makes that only have a box of chocolate cake mix and a can of pumpkin. I decided to add egg white to these because I thought that keto-fying them might need something to give them a bit more structure, and I do think that it was necessary. Great for breakfast, snack or dessert!
Ingredients:
1 box Swerve Chocolate Cake Mix
7.5 oz canned pumpkin
1/2 cup liquid egg white
Lily's chocolate chips (to taste)
Instructions:
1) Pre-heat oven to 350 degrees.
2) Mix together the cake mix, pumpkin and egg whites. Stir well.
3) Add in chocolate chips (optional).
4) Put batter into 12 muffin tins.
5) Bake for around 20 minutes or until done.
6) Enjoy!
Picture Instructions:
Nutrition Facts:
Why egg whites? Can't whole eggs be used?
ReplyDeleteHi Lynda! You can use whole eggs instead if you'd like. I like egg whites a lot for their protein content.
DeleteCan you use peanut butter instead of pumpkin
ReplyDeleteHi Angela! I don’t think peanut butter has enough moisture. If you add a few more eggs to it it might work.
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