Keto chaffle recipe you won’t be able to stop eating!
Keto 3 Musketeers chaffle muffin.
EASY low carb chaffle recipe in muffin form – NO waffle maker needed!
Simple and quick low carb chaffle recipe for the BEST keto Musketeers chaffle candy muffins.
If you are a 3 Musketeers candy fan then check out this recipe.
You can mix up this ketogenic diet recipe in under 10 minutes.
No need to just make 1 or 2 chaffles when you can make 8 chaffle muffins (chuffin).
Chocolate chaffle muffin with a creamy nougat filling.
These make super tasty and delish keto desserts, keto snacks – great for make ahead & grab and go.
These are also yummy keto breakfast muffins too.
Make homemade DIY keto chaffle muffins everyone will love even if they don’t follow a low carb diet / lifestyle.
Great keto beginners recipe to add to any keto meal plan.
Learn how to make keto chaffle muffins.
Follow the step by step instructions for the BEST low carb keto 3 Musketeers chaffle muffins.
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Keto Cinnamon Roll Chaffle Muffins
How to make keto chocolate 3 Musketeers candy chaffle muffins
Preheat oven to 400F.
Lightly grease a muffin tin.
Melt mozzarella in the microwave at 30-second intervals.
Whisk in eggs.
Add almond flour, baking powder, cocoa, and erythritol.
Mix well.
Divide the mixture into the muffin pan. Shake pan lightly to fill any gaps.
Bake for 10-12 minutes.
Leave to cool for about 10 minutes.
Meanwhile, whisk all ingredients for the filling in a bowl.
Transfer mixture into a pastry bag.
Take muffins and fill with mixture from the bottoms.
Serve
Enjoy
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Ingredients
- 3 Eggs
- 1.5 cups Shredded Mozzarella
- 3/4 cup Almond Flour
- 1 tsp Baking Powder
- ¼ cup Cocoa Powder
- ¼ cup Erythritol
For the Filling
- 2 oz Cream Cheese, softened
- 1 tbsp Powdered Erythritol
- 2 tsp Unsweetened Cocoa Powder
- ¼ tsp Vanilla Extract
Instructions
- Preheat oven to 400F. Lightly grease a muffin tin.
- Melt mozzarella in the microwave at 30-second intervals.
- Whisk in eggs.
- Add almond flour, baking powder, cocoa, and erythritol. Mix well.
- Divide the mixture into the muffin pan. Shake pan lightly to fill any gaps.
- Bake for 10-12 minutes.
- Leave to cool for about 10 minutes.
- Meanwhile, whisk all ingredients for the filling in a bowl. Transfer mixture into a pastry bag.
- Take muffins and fill with mixture from the bottoms.
Recipe Notes
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Servings: 8
Nutritional Information:
Energy – 169 kcal
Protein – 10(23%)
Fat – 13(69%)
Carbohydrates – 4 g(8%)
Fiber – 1 g
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