Keto chocolate muffins with real chocolate and not even a dash of Keto flour is our new project. As always, on Greek Goes Keto, flourless recipes make us geek-out from excitement! Not only because they end up with fewer oxalates, omega-6 fatty acids, they also offer fewer carbs. Moreover, our flourless creations are always softer, gentler and less dry then those loaded with coconut or almond flour. Things are simple, if you have good eggs, butter and baking soda, anything is possible. Naturally, the secret to a successful Keto recipe lays in the small details. Those that give aroma, flavour and texture. However, if your Keto baking creation does not mimic the unhealthy industrial versions with additives and stabiliser… You can call yourself a Keto wizard!
What is real chocolate?
If you are new to Greek Goes Keto recipes, then allow us to introduce ourselves. You could call us Keto crime crew! 😀 We like to direct things to the very basics and then offer the healthier version of everything gourmet and nice! When it comes to chocolate, there’s only one thing we use – dark chocolate with 100% cacao mass! What is that, you might ask? Well, have you ever read the ingredients on the packaging of a chocolate bar? If it has more than one ingredient, it’s not something we would use in our Clean Keto universe.
You can settle down for 80% or 90% kakapo mass chocolate, but we never do! 😉 We want the things to go 100% because we care about these details. Interestingly, when you use 100% chocolate, you will notice that you need just a little bit of it to get the flavour and aroma to skyrocketing in your mouth! At the same time, you will be eating the healthiest chocolate dessert that a human can create!
Dividing yolks and egg whites in flourless recipes
This technique is crucial in any flourless Keto creation. We used it in so many of our recipes and it never disappoint us! All you need is a really good mixer and some good old patience. If you are feeling brave and capable, your Keto chocolate muffins could be made the old-fashioned way. This means you’ll do some crazy whisking and make it as the chefs did before the invention of electric mixers. But don’t forget, to create a good meringue, you need some sea salt and some acidity. You could use apple cider vinegar, citric acid, lemon juice or La crème de tartre. It’s up to you and your taste buds! Of all these natural acidifiers, I prefer citric acid! It’s like magical powder, you just need a pinch of it to create baking miracles!
For our Ketonians in faraway countries…
If you live in USA, Australia, New Zealand, in the north of Europe or anywhere far from the Mediterranean zone, you might not be able to get the specific ingredients we use. They are super-easy to find in Greece or any other Mediterranean country. For this reason, we will give you the links and recommend some ingredients that would work perfectly in this recipe. Naturally, not only this, you can find them useful in almost any of our recipes, especially when it comes to Keto baked goodies.
Keto chocolate muffins – flourless versionCourse: Keto dessertCuisine: Keto MediterraneanDifficulty: Medium
6 large eggs
50g (1,7 oz) melted butter
50g (1,7 oz) organic tahini paste (sesame paste)
4 tbsp raw cacao powder
50g (1,7 oz) dark chocolate with at least 90% cacao mass, preferably 100%)
1/2 tsp baking soda
1/2 tsp citric acid (you can use 1 tbsp apple cider vinegar or 1 tsp cream of tart)
1/2 tsp Ceylon cinnamon powder
1 tbsp vanilla extract
1/2 tsp sea salt
Liquid or powdered monk fruit extract (we used 12 drops of liquid one, you can use more…)
- Divide yolks from egg whites and place them into 2 mixing bowls. Beat the egg whites with an electric mixer with sea salt and citric acid till you get a firm meringue.
- Using a whisk, mix egg yolks, tahini, melted butter, vanilla extract, cinnamon, sweetener and cacao powder. Make sure the mixture is nicely unified. Now with a silicon spatula gently fold in the firm egg white meringue.
- Preheat the oven to 180C (350ºF) Scoop the mixture into muffin moulds (we use metallic lined with muffin paper).
- Finely chop the chocolate with a large sharp knife into very fine pieces and sprinkle on each of the muffins.
- Bake for 20 minutes. Remove from the oven and let them cool down before serving.
- You can adjust the sweetener to your liking but preferably use the stevia or Monk fruit extract. If you are using the blend sweetener which comes in crystalline form and it’s mixed with Erythritol, try not to use more than 4 tbsp.