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Keto Chocolate Espresso Mini-Muffins Recipe

Breakfast
Desserts
Gluten Free
Quick Easy
Snacks
Vegetarian
★★★★★
5/5
(1178 reviews)
By Zylo Nutritionist Team
Keto Chocolate Espresso Mini-Muffins
Zylo Recipes

Description

Experience the allure of chocolate and coffee intertwined in these delightful mini-muffins, a treat designed to satisfy cravings and invigorate the senses. These are perfect as a sweet treat or a delightful pick-me-up, these mini-muffins deliver a symphony of rich, decadent flavors in every bite. The creamy center melts in your mouth, offering a luxurious contrast to the tender crumb.

The harmonious marriage of coffee and chocolate creates a captivating flavor profile that is both comforting and exhilarating. The subtle bitterness of the coffee enhances the deep, satisfying taste of the chocolate, resulting in a well-balanced and truly irresistible experience. A delicate frosting, light and airy, crowns each muffin, adding a touch of sweetness and a velvety smooth texture that complements the intensity of the chocolate and coffee.

Its subtle tang provides a counterpoint to the richness of the muffin, enhancing the overall flavor complexity. These muffins, crafted with almond flour, offer a naturally gluten-free indulgence. The almond flour contributes a subtle nutty flavor and a delicate crumb.

The addition of cream cheese to the batter ensures a supremely moist and tender texture, creating a melt-in-your-mouth sensation that lingers long after the last bite. Each muffin is perfectly portioned for a guilt-free indulgence, making them an ideal snack or a light breakfast option. Whether you’re seeking a moment of sweet escape or a delightful accompaniment to your morning coffee, these chocolate espresso mini-muffins are sure to please.

They offer a sophisticated flavor experience in a small package, perfect for sharing with friends or savoring all on your own. The aroma alone is enough to entice, promising a taste of pure bliss with every bite.

Preparation Time

Prep Time
20 min
Cook Time
15 min
Total Time
35 min

Nutrition Information

Per 1 Mini-muffin serving
C
Calories
60 Kcal
C
Carbs
2 g
Fi
Fiber
1 g
Sugar
1 g
P
Protein
1 g
C
Fats
5 g
Saturated Fats 3 g
Unsaturated Fats 2 g
Cholestrol 15 mg
Sodium 10 mg
Potassium 20 mg
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Ingredients

    1.
    Cream cheese, whipped, plain
    Cream cheese, whipped, plain
    2 tbsp
    2.
    Whipped cream, aerosol, heavy cream
    Whipped cream, aerosol, heavy cream
    1 tbsp
    3.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    4 tbsp
    4.
    Almond flour
    Almond flour
    1 cup
    5.
    Cocoa powder
    Cocoa powder
    2 tbsp
    6.
    Baking powder
    Baking powder
    0.5 tsp
    7.
    Salt
    Salt
    0.13 tsp
    8.
    Butter
    Butter
    2 tbsp
    9.
    Cream cheese
    Cream cheese
    0.25 cup
    10.
    Ultimate Sugar Replacement
    Ultimate Sugar Replacement
    0.67 cup
    11.
    Raw egg
    Raw egg
    2 large
    12.
    Vanilla extract
    Vanilla extract
    0.5 tsp
    13.
    Instant coffee dry mix (unprepared)
    Instant coffee dry mix (unprepared)
    1 tbsp
    14.
    Boiling water
    Boiling water
    1 tbsp
    15.
    Chocolate chips, sugar free
    Chocolate chips, sugar free
    2 tbsp

Instructions

    1.
    In a small bowl, whisk together the whipped cream cheese and powdered erythritol until smooth. Add the heavy cream and continue whisking for about 2 minutes until the mixture becomes light and fluffy. Place the bowl in the freezer to chill while you prepare the muffins.
    2.
    Preheat your oven to 350F (180C) and line a mini-muffin tin with paper liners. In a medium-sized bowl, combine the almond flour, cocoa powder, baking powder, and salt. Whisk thoroughly to ensure no lumps remain. Set aside.
    3.
    In a large bowl, add the room temperature butter, cream cheese, and swerve. Using a hand blender or stand mixer, beat until the mixture is well combined and smooth. Add the eggs one at a time, mixing well after each addition.
    4.
    In a small bowl, dissolve the instant coffee in hot water. Once dissolved, add the coffee mixture to the bowl with the wet ingredients. Mix to combine, ensuring the coffee is evenly distributed.
    5.
    Gradually add the dry ingredients to the wet ingredients. Using a spatula, gently fold the mixture until just incorporated. Be careful not to overmix, as this can result in tough muffins.
    6.
    Using a cookie scoop, add a layer of batter into each of the lined muffin tin holes. Remove the cream cheese frosting from the freezer. Place about 1 teaspoon of frosting on top of the batter in each hole. Cover the frosting with another 1-2 teaspoons of batter, ensuring it is fully enclosed.
    7.
    Sprinkle the chocolate chips evenly on top of the unbaked muffins. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for about 10 minutes before handling.
    8.
    You can serve these mini muffins warm or at room temperature. Store them in an airtight container for up to 3 days at room temperature to maintain their freshness and flavor.