Luscious Low Carb Chocolate Chocolate Chip Muffin
(Makes 12 muffins)

1/3 cup oat fiber
1/3 cup whey protein isolate
1/3 cup almond flour
1/2 cup cocoa powder
1 tsp instant coffee (optional. Use 2 or 3 tsp for a mocha flavor)
1/4 tsp cinnamon (optional)
1 tsp glucomannan (or xanthan gum)
1 ½ tsp baking powder

Mix dry ingredients first and set aside. I use a whisk to blend it well and get a fluffier texture from the final baked product.

4 ounces butter
1 cup granulated sweetener (I used Sukrin :1 or ¾ Sukrin +)
2 ounces of cream cheese
3 eggs
½ cup sour cream

Use a stand mixer or a hand mixer to cream the butter. Make sure that the butter isn’t too soft or warm. Add the granulated sweetener and mix for 1 to 2 minutes; mixture should lighten slightly. Add cream cheese and mix well. Add eggs one at a time, beating well after each. Scrape sides of the bowl with a spatula and blend in the sour cream by hand.

Add the dry ingredients to the wet ingredients and mix lightly. Do not over mix or the muffins won’t be as tender.

4-6 drops of liquid sweetener to taste
1 tblsp vanilla extract
3 ounces chopped low carb chocolate or chocolate chips

Add the liquid sweetener, vanilla extract, and chocolate. Blend lightly. Scoop batter into muffin liners in a muffin tin. Bake at 375 for 8 minutes. Reduce oven temp to 350 and bake another 10 to 12 minutes. Muffins are done when the tops are lightly springy. Store in the refrigerator.