BEST Keto Muffins! Low Carb Chocolate Butterfinger Candy Chaffle Muffins Idea – Chuffin – Homemade – Quick & Easy Ketogenic Diet Recipe – Beginner Keto Friendly – Snacks – Desserts – Breakfast

Tasty keto chaffle muffin recipe!

EASY low carb keto Butterfinger chaffle.

You are going to love this ketogenic diet recipe for chaffle muffins (chuffin).

No waffle maker need for these yummy chocolate chaffle muffins.

Simple, quick and delicious low carb chocolate chaffle muffin stuffed with Butterfinger candy filling.

These muffins are so tasty and delish.

Great keto beginners recipe to add to keto meal plan.

Serve as keto desserts, keto snacks – make ahead for easy grab and go snacks.

These little sweet treats are the perfect food on a low carb diet / lifestyle when you want something delicious.

Learn how to make keto chaffle muffins.

BEST copycat like Butterfinger candy bar but in muffin form.

Get ready to mix up these amazing homemade DIY low carb keto Butterfinger chaffle muffins.

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How To Make Keto Chaffle Butterfinger Muffin

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, blend 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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Keto Chaffle Butterfinger Muffin
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

• 1 oz Cream Cheese, softened
• 1 oz Low-Carb Peanut Butter
• 1 tbsp Powdered Erythritol
• 1 tbsp Almond Flour
• 1.5 tbsp Chopped Peanuts

Instructions

1. Preheat oven to 400F. Lightly grease a muffin tin.
2. Melt mozzarella in the microwave at 30-second intervals.
3. Whisk in eggs.
4. Add almond flour, baking powder, cocoa, 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. Leave to cool for about 10 minutes.
8. Meanwhile, blend all ingredients for the filling in a bowl. Transfer mixture into a pastry bag.
9. Take muffins and fill with mixture from the bottoms.

Recipe Notes

Preparation Time: 10 minutes
Cooking Time: 12 minutes
Servings: 8
Nutritional Information:
Energy – 192 kcal
Protein – 12
Fat – 15
Carbohydrates – 5 g
Fiber – 2 g

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