Chocolate Chip Muffins (low carb) Texas sized

I wanted a breakfast muffin. I wanted chocolate. I had sugar free chocolate chips, eggs, coconut milk, butter, and Carbquik. Hmm. Lets think about this. Can I do it? Yup! I can. These are very tasty, though you may want yours more sweetened, I find they are quite delicious with some cream cheese and cinnamon on them! 🙂 Or make a frosting with cream cheese, splenda and vanilla extract….now that’s good stuff! 🙂 (George Stella’s recipe on the frosting). Anyway, here are my muffins!



2 cups Carbquik (buy on or

2 tsp baking powder

1/4 tsp salt

1/3 cup butter or margarine, melted

4 eggs

1/3 cup coconut milk (I used Califia Farms almond coconut blend…zero net carbs)

1/3 cup  granulated sweetener of choice.

2 oz Torani sf sweetener (or any liquid sweetener).

1 tsp vanilla extract

1/2 cup Hershey’s SF chocolate chips

First mix the dry ingredients. HOLD THE CHIPS!

Add in milk, eggs, vanilla and liquid sweetener.

Fold in chocolate chips.

Preheat oven to 375 and grease pan

Place into a Texas sized muffin pan (makes 6 Texas sized muffins) OR 12 regular muffins.

Fill them about half up, tad more maybe.

Bake 30-40 minutes or until browned on top and toothpick comes out clean. Allow to cool.

IMG_2485 IMG_2487


Per 6 TEXAS sized muffins:

310 Calories

26 Fat

5.2 Net carbs

10.1 protein

If you use a regular muffin tin and make 12, nutrition is:

155 cals

13 Fat

2.6 net carbs

5.05 protein


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