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Keto Breakfast Brownie Muffins Recipe

Louise Hendon | September 2
Keto Breakfast Brownie Muffins Recipe #keto https://ketosummit.com/keto-breakfast-brownie-muffins-recipe

Brace yourself – I’m giving you a lot to unpack here. Specifically, you’re getting brownies for breakfast. Oh, and they’re keto. Look out eggs, this keto breakfast brownie muffins recipe is going to take the low-carb world by storm!

How to Make Brownie Muffins Keto

Think about it. Nothing about “brownie muffins” sounds keto or even remotely good for you.

And, admittedly, this is on the “treat” side of the keto spectrum, so maybe it’s not a meal you enjoy every day.

But enjoy it you will.

To make this keto friendly, there are some departures from a typical brownie muffin recipe.

All-purpose flour is replaced with almond flour, which offers a good source of fat without the carbs.

Instead of butter and/or vegetable oil, I suggest using coconut oil and coconut cream. You’re still going to get the richness of the fat without the dairy and vegetable oil (which is terrible for you).

I still used eggs, which are perfectly appropriate for keto, as well as vanilla extract, walnuts, and baking powder.


Instead of milk, I used almond milk, and I added ground chia seeds. They’ll add some body to this recipe, which again only contains almond flour.

To address the elephant in the room (the kitchen?) I had to omit the sugar. Sorry friends, but sugar is always the first to go on keto.

Fortunately, there are some great alternatives out there to get the job done without pushing you out of ketosis.

Erythritol is one such option and my sweetener of choice for these breakfast brownie muffins. People who consume erythritol have been shown to have stable blood sugar when using it, which is hugely important not just for keto dieters, but for those with high blood sugar as well.

One product containing erythritol is called Swerve – I wrote an article about it. You might find it helpful in deciding which sweetener, if any, makes the most sense for your keto recipes.

In case you’re wondering, I haven’t left out the best part – the chocolate. But not just any chocolate will do for keto.

I used unsweetened cacao powder. The unsweetened part is very important, as many chocolates and even dark chocolate have some amount of sugar in them.


Keto Energy Boosters

If these keto breakfast brownie muffins don’t get you going, I’m not sure what will.

That said, I know a ton of other options for combating that afternoon slump. I think you’ll find this list of 221 foods to boost energy very helpful. There’s even a cheat sheet you can print out and take with you to the store.

Keto Breakfast Brownie Muffins Recipe #keto https://ketosummit.com/keto-breakfast-brownie-muffins-recipe

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Keto Breakfast Brownie Muffins Recipe #keto https://ketosummit.com/keto-breakfast-brownie-muffins-recipe

Keto Breakfast Brownie Muffins Recipe


  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 muffins
  • Category: Breakfast, Snack
  • Cuisine: American

Description

Share these brownie muffins and they are sure to be a hit.


Ingredients


Instructions

  1. Preheat the oven to 350 F (175 C).
  2. Melt the coconut oil and set aside to cool a little (else it will scramble the eggs).
  3. Whisk the eggs, vanilla extract, coconut cream and almond milk together. In a separate bowl, combine the almond flour, baking powder, ground chia, erythritol, and cacao powder together. Stir in the chopped walnuts.
  4. Once the coconut oil is cool enough, whisk it into the egg mix and then add the egg mix into the almond flour mix. Combine well and divide between 8 parts of a greased muffin tray.
  5. Bake in the oven for 15-20 minutes, or until a cake tester inserted into one comes out clean.
  6. Allow to cool slightly before carefully removing them by running a sharp knife around the edges.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs:  4 g

Nutrition

  • Calories: 290
  • Sugar: 1 g
  • Fat: 26 g
  • Carbohydrates: 9 g
  • Fiber: 5 g
  • Protein: 8 g

Louise Hendon

Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.