Keto Thin Mint Muffins
A fudgy mint chocolate muffin that tastes just like your favorite Girl Scout Cookie!
Ingredients
- 4 tbsp butter or coconut oil melted
- 1/4 cup plus 2 tablespoons cocoa powder
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 1/2 cup granulated Swerve sweetener
- 1 tsp baking powder
- 1 pinch salt
- 3 large eggs
- 2/3 cup macadamia nut milk
- 1.5 tsp peppermint extract
- 1 cup Lily's dark chocolate chips
- coconut oil or butter for greasing muffin tin
Instructions
- Leave your eggs and macadamia milk on the counter until they are room temperature.
- Preheat your oven to 375 degrees Fahrenheit.
- Melt the butter or coconut oil in the microwave, then stir in the cocoa powder until it creates a thick pudding texture. Set it aside.
- Add the almond flour, coconut flour, sugar, salt, and baking powder to a large bowl. Add the eggs and macadamia milk and beat with a hand mixer.
- Microwave the cocoa mixture for about 10 seconds, then stir in the peppermint extract. Add it to the batter and beat with a hand mixer again until the cocoa mixture is evenly incorporated. Do not overmix.
- Fold in the chocolate chips. Thoroughly grease 8 cups of a silicone muffin tin with butter or coconut oil. Use a large cookie scoop or ice cream scoop to evenly distribute the batter between the 8 cups, then tap the muffin tin on the counter to remove any air bubbles from the mixture.
- Bake at 375 degrees Fahrenheit for 25 minutes. Cool the muffins on a rack for at least 15 minutes before removing from the tin.
- Macros per serving: 255 calories, 6 grams net carbs, 8 grams protein, 22 grams fat.