Ricotta Chocolate Chip Muffins
These Ricotta Chocolate Chip Muffins are fluffy, rich, and loaded with creamy ricotta and melty chocolate chips in every bite.
Servings 10
Ingredients
- 1 ¾ cups super fine almond flour
- ¾ cup whole milk ricotta cheese
- ⅔ cup monk fruit/allulose
- ½ cup sugar free chocolate chips
- ¼ cup heavy cream
- ¼ cup oat fiber
- 2 whole eggs
- 2 tablespoons fresh lemon juice
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F.
- Add the almond flour, oat fiber, baking powder and salt to a mixing bowl and whisk to combine.
- In a separate bowl, add in the ricotta cheese, eggs, lemon juice, vanilla extract and sweetener.
- Using a hand mixer, mix until well combined.
- Add in the dry ingredients and continue mixing, just until combined. Fold in the chocolate chips.
- Using an ice cream scoop, scoop the batter into a cupcake pan with muffin liners. Bake for 20-25 minutes or until a toothpick, when inserted, comes out clean.
- Allow to cool completely before serving.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Ricotta Chocolate Chip Muffins
Amount per Serving
Calories
183
% Daily Value*
Fat
15
g
23
%
Saturated Fat
4
g
25
%
Carbohydrates
7
g
2
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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