BEST Keto Muffins! Low Carb Cappuccino Chaffle Muffins Idea – Chuffin – Homemade – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly

Keto cappuccino chaffle muffin that doesn’t require a waffle maker – YEA!

Easy low carb cappuccino chaffle recipe that is super delicious.

With just a few keto friendly ingredients you can bake up the best low carb cappuccino chaffle muffins (chuffin).

Learn how to make homemade keto cappuccino chaffle muffins that everyone will love.

If you want to switch up the traditional low carb chaffle recipes then make these muffins.

DIY cappuccino chaffle muffins that are great for a ketogenic diet / lifestyle.

Enjoy these as keto desserts, keto breakfast, keto snacks or mini little sweet treat for those mid afternoon cravings.

Get ready to mix up these tasty and delish NO FAIL low carb cappuccino chaffle muffins.

Follow the step by step instructions for the BEST low carb keto cappuccino chaffle muffins.

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How to make keto cappuccino chaffle muffins

Preheat oven to 400F.

Lightly grease a muffin tin.

Melt mozzarella in the microwave at 30-second intervals.

Whisk in the eggs and vanilla until well combined.

Add almond flour, baking powder, coffee powder, and erythritol.

Mix well.

Divide the mixture into the muffin pan.

Shake pan lightly to fill any gaps.

Bake for 10-12 minutes.

Meanwhile, combine all ingredients for the icing in a bowl.

Beat until creamy.

Take muffins out of the oven and leave to cool.

Unmold and top with prepared icing.

Serve and Enjoy

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Keto Chaffle Cappucino Muffins
Ingredients

• 3 Eggs
• 1.5 cups Shredded Mozzarella
• 1 cup Almond Flour
• 1 tsp Baking Powder
• ¼ cup Brown Erythritol
• 1 tsp Instant Coffee Powder
• 1 tsp Vanilla Extract

For the Icing:

• 1/2 cup Powdered Erythritol
• ¼ cup Butter, softened
• 1 tsp Instant Coffee Powder
• 1 tsp Vanilla Extract

Instructions

1. Preheat oven to 400F. Lightly grease a muffin tin.
2. Melt mozzarella in the microwave at 30-second intervals.
3. Whisk in the eggs and vanilla until well combined.
4. Add almond flour, baking powder, coffee powder, and erythritol. Mix well.
5. Divide the mixture into the muffin pan. Shake pan lightly to fill any gaps.
6. Bake for 10-12 minutes.
7. Meanwhile, combine all ingredients for the icing in a bowl. Beat until creamy.
8. Take muffins out of the oven and leave to cool.
9. Unmold and top with prepared icing.

Recipe Notes

Preparation Time: 10 minutes
Cooking Time: 12 minutes
Servings: 8
Nutritional Information:
Energy – 193 kcal
Protein – 10g
Fat – 16
Carbohydrates – 3 g
Fiber – 1 g

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