I’ve been bouncing this one around in my head for a while. I actually made a version of it once, but the muffins had deep crevices on the top and didn’t look all that good, even though they tasted fine. So I tweaked it a little bit, and managed to create something that both looked and tasted good. And just in time for Girl Scout Cookies season! They’re gluten-free, can be made dairy-free, and have a texture that’s almost like a brownie. You can eat them as-is for breakfast, warm them up and put ice cream on them to make a sundae, or top them with a good keto buttercream frosting recipe to make cupcakes instead.
You’ll want to make sure that all your liquid ingredients, minus the melted butter or coconut oil, are at room temperature. This will help keep the butter from seizing up when you add it to the rest of the ingredients, and therefore result in a smoother finished product. So put 3 eggs and 2/3 cup of macadamia nut milk on the counter until they’re room temperature, then get started on the rest of the stuff.
Once everything is room temperature, preheat your oven to 375 degrees. In a microwave-safe bowl, melt 4 tablespoons of butter or coconut oil. When it’s fully melted, whisk in 1/4 cup plus two tablespoons of cocoa powder. It’ll make a glossy, pudding-like substance. Let that rest for a minute while you work on the dry ingredients. Put 2/3 cup of almond flour, 1/3 cup coconut flour, 1/2 cup granular Swerve, and 1 teaspoon of baking powder in a large bowl and toss it with a fork to mix. I use Swerve here because the cooling effect actually helps enhance the minty flavor. Add the 3 eggs and 2/3 cup macadamia milk and beat it with a hand mixer. Put the cocoa mixture in the microwave for 10-15 seconds, just enough to make the texture a bit more runny. Whisk in a teaspoon and a half of peppermint extract, then use a rubber spatula to add it to the batter, using the electric mixer. Finally, fold in a cup of Lily’s dark chocolate chips.
Grease eight cups of a silicone muffin tin with coconut oil or butter, then use your largest cookie scoop or an ice cream scoop to evenly portion out the batter into each cup. Tap the muffin tin on the counter to remove air bubbles from the batter, and bake at 375 for 25 minutes. Place the muffin tins directly on a cooling rack and allow to cool for at least 15 minutes before carefully attempting to remove the muffins from the tins.
Keto Thin Mint Muffins
Ingredients
- 4 tbsp butter or coconut oil melted
- 1/4 cup plus 2 tablespoons cocoa powder
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 1/2 cup granulated Swerve sweetener
- 1 tsp baking powder
- 1 pinch salt
- 3 large eggs
- 2/3 cup macadamia nut milk
- 1.5 tsp peppermint extract
- 1 cup Lily's dark chocolate chips
- coconut oil or butter for greasing muffin tin
Instructions
- Leave your eggs and macadamia milk on the counter until they are room temperature.
- Preheat your oven to 375 degrees Fahrenheit.
- Melt the butter or coconut oil in the microwave, then stir in the cocoa powder until it creates a thick pudding texture. Set it aside.
- Add the almond flour, coconut flour, sugar, salt, and baking powder to a large bowl. Add the eggs and macadamia milk and beat with a hand mixer.
- Microwave the cocoa mixture for about 10 seconds, then stir in the peppermint extract. Add it to the batter and beat with a hand mixer again until the cocoa mixture is evenly incorporated. Do not overmix.
- Fold in the chocolate chips. Thoroughly grease 8 cups of a silicone muffin tin with butter or coconut oil. Use a large cookie scoop or ice cream scoop to evenly distribute the batter between the 8 cups, then tap the muffin tin on the counter to remove any air bubbles from the mixture.
- Bake at 375 degrees Fahrenheit for 25 minutes. Cool the muffins on a rack for at least 15 minutes before removing from the tin.
- Macros per serving: 255 calories, 6 grams net carbs, 8 grams protein, 22 grams fat.
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