Low Carb Double Chocolate Muffins

• July 22, 2014
• 0comments

Meal Type: Dessert

Overview:

Large and low carb... these Bakesquick™ Bakery Style Muffins are very easy to make and have a truly delicious double chocolate flavor plus a streusel topping that makes them irresistible to chocolate lovers of all ages!

Ingredients:

1 cup Carb Counters™ Bakesquick™ - 1LB
2/3 cups Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
1 Large or extra large egg
1/3 cup sour cream
1/4 cup - cocoa powder
6 tablespoons Carb Counters™ Low Carb Semi Sweet Chocolate Chunkies (chopped (or sugar free chocolate chips)*)
2 tablespoons - melted butter

Instructions:

Preheat oven to 350°. Spray a 6 tin muffin pan with non-stick coating.

In medium sized bowl, mix Bakesquick, Sugar Not Spoonful, and cocoa. For crumble topping remove 1 Tablespoon of the dry mix, place in a cup and add 1 teaspoon butter. Mix with fork to crumble and set aside. Add egg, sour cream and remaining butter to dry mix in bowl. Add 1/2 cup plus 1 Tablespoon water and stir with spoon until well blended. Stir in chocolate pieces. Spoon into muffin tins. Muffin tins will be full.

Sprinkle crumbled topping over muffins and bake for 18-20 minutes - until tops are raised or until toothpick comes out clean when placed in center. May be stored at room temperature for a day, then keep refrigerated. Muffins may be frozen for up to 2 months. Enjoy! 5 net carbs per muffin.

* 72% chocolate bars - like Ghirardelli® may be chopped and used in place of Chunkies or sugar free chocolate chips. If using, chop into small pieces and use 1/4 cup (4 Tablespoons)

Variations:

For Mocha Muffins: add 1 teaspoon of instant coffee powder and use cold brewed coffee in place of the 1/2 cup + 1 Tablespoon water used in the recipe.
For Espresso Muffins: add 2 teaspoons of espresso powder.
For Chocolate Nut Muffins:Add 1/4 cup chopped nuts