Mix up the BEST keto chaffle brownie muffins with delicious cream filling.
Low carb chaffle muffins that are so tasty.
With these low carb muffins you won’t need a to buy a mini waffle maker.
You can mix up these ketogenic diet chocolate brownie muffins in under 10 minutes.
If you are looking for a tasty and delish keto chaffle recipe this is the one for you.
An easy keto recipe for the most amazing low carb chaffle muffins – chuffin.
Cream filled keto chocolate brownie chaffle muffin that everyone will love including those that don’t follow a ketogenic diet / lifestyle.
Make these and take to parties or make for yummy keto desserts, keto snacks – great for grab and go as you can make ahead.
No need to buy store bought keto desserts or snacks when you can make homemade keto chaffle.
Add to any keto meal plan. Great keto beginners recipe or for those who have follow a low carb diet for awhile.
Get ready to learn how to make keto chaffle muffins.
Easy keto recipe for the BEST low carb keto brownie chaffle muffins!
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Keto Cinnamon Roll Chaffle Muffins
How to make keto brownie chaffle muffins
Preheat oven to 400F.
Lightly grease a muffin tin.
Put mozzarella in a heat-proof bowl.
Melt in the microwave for 30-60 seconds.
Whisk the eggs into the melted cheese.
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.
Whisk together all ingredients for the cream filling in a bowl.
Cut small hole in bottom of muffins and fill chaffles with the cream filling from the bottom using a pastry bag.
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 Powdered Erythritol
For the Cream Filling
- 2 tbsp Butter
- ½ cup Powdered Erythritol
- 1 tbsp Heavy Cream
- ¼ tsp Vanilla Extract
Instructions
- Preheat oven to 400F. Lightly grease a muffin tin.
- Put mozzarella in a heat-proof bowl. Melt in the microwave for 30-60 seconds.
- Whisk the eggs into the melted cheese.
- 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.
- Whisk together all ingredients for the cream filling in a bowl.
- Cut small hole in bottom of muffins and fill chaffles with the cream filling from the bottom using a pastry bag.
Recipe Notes
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Servings: 8
Nutritional Information:
Energy – 176 kcal
Protein – 9g(21%)
Fat – 15(72%)
Carbohydrates – 4 g(7%)
Fiber – 1 g
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