These chocolate Atkins breakfast muffins are made with the Atkins Café Caramel Shake. They are perfect as a morning treat or a low carb keto snack later in the day.
This is a sponsored conversation written by me on behalf of Atkins Nutritionals, Inc. The opinions and text are all mine.
There aren't a lot of keto friendly choices when looking at protein shakes on the shelf at local stores. But, there's one brand that always stands out.
Atkins Shakes have been helping people stick to a low carb lifestyle for years. And with the Atkins diet, you never have to worry about the hidden sugar effect -- where certain foods turn into sugar during the digestive process. While a person can’t see these sugars, their body can.
That's because all of their products are designed to keep you on track with a low carb eating plan. The shakes are especially popular and I used one to make these delicious Atkins breakfast muffins.
The Atkins Café Caramel Shake is the flavor I used in the muffins. But, any of the Atkins Shake flavors can be used in the recipe. To see all the available flavors, check out the shakes under products at the Atkins website.
Not only does the shake add flavor, it also provides sweetness so you don't need to use a lot of sweetener. And, the low carb muffins turn out very moist from the protein shake.
I think these chocolate Atkins breakfast muffins are a great way to start the day. But, they also make a fantastic treat later in the day to curb hunger between meals.
You can even turn them into cupcakes if you want. And, rather than using low carb milk in the frosting, the sweetener can be reduced by using an Atkins Shake instead!
My low carb chocolate buttercream frosting or chocolate hazelnut frosting would work well on these muffins. Or, a simple glaze could be made and drizzled on top.
You can also add sugar free chocolate chips or chopped nuts to these Atkins breakfast muffins. You’ll find serving sizes and net carbs for nuts on the acceptable foods list for eating the Atkins way.
If you aren't familiar with the Atkins eating plans, I'd recommend reading the new Atkins: Eat Right, Not Less lifestyle guidebook. It describes the three eating approaches known as Atkins 20, Atkins 40, and Atkins 100 which provide tons of flexibility.
You can learn more about this way of eating on the "Atkins: Eat Right, Not Less" page at Atkins.com. You'll also find three featured recipes from the book there.
Colette Heimowitz, the Vice President of Nutrition & Education at Atkins Nutritionals, Inc., is the author of Atkins: Eat Right, Not Less. She also provided some great information about gluconeogenesis for an article here at Low Carb Yum.
I hope you enjoy these Atkins breakfast muffins as much as I do. They have a wonderful texture and just the right amount of sweetness for me.
Sweetness tends to be a personal preference so feel free to adjust the amount of sweetener and or use the low carb sweetener that you prefer.
And, be sure to try the recipe using different shake flavors to change it up. What Atkins Shake flavor is your favorite? Why not try some keto chocolate muffins!
Atkins Breakfast Muffins with Atkins Café Caramel Shake
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Recipe
Chocolate Atkins Breakfast Muffins
Ingredients
- ½ cup butter softened
- ⅔ cup unsweetened cocoa
- ⅓ cup erythritol
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 11 fluid ounces Atkins Shake any flavor (I used Café Caramel)
- 1 ½ cups almond flour
- ½ cup coconut flour
- ½ cup sugar free chocolate chips optional
Instructions
- Preheat oven to 350°F and prepare muffin pan by greasing or adding paper cupcake liners.
- With an electric mixer; beat together butter, cocoa, erythritol, baking powder, salt, and vanilla until light and fluffy. Then beat in eggs.
- Stir in the Atkins shake. Then, mix in the almond and coconut flours. Add chocolate chips if desired. (Nuts can be added as well)
- Divide the batter evenly between the muffin cups. Sprinkle the tops with optional chocolate chips or nuts if desired.
- Bake for about 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Cool on a wire rack for 15 minutes then remove muffins from pan onto rack to cool completely.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
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This is a sponsored conversation written by me on behalf of Atkins Nutritionals, Inc. The opinions and text are all mine.
Dominique
So glad I found this recipe! I followed exactly and they were absolutely perfect. I mean, who wouldn’t love chocolate muffins for breakfast?? Lol
Next time I may swirl some peanut or almond butter in the center just for fun.
Tami
Can these be made with only coconut flour? I’m allergic to nuts.
Lisa MarcAurele
The recipe will likely need to be tweaked a bit to use just coconut flour. However, finely ground sunflower seeds are a great sub for almond flour if you have a nut allergy.
Holly
Can these be made with all almond flour (that’s what I have on hand)? How will that affect the texture, baking time, net carbs? Thanks!
Lisa MarcAurele
For this recipe, you should be able to sub the coconut flour with almond flour. The texture just won't be as soft and spongey.
Susan
Can you use coconut oil instead of butter?
Lisa
I didn't test it that way, but it should work.
Karen
I really want to make these tonight but the only sweetener I have is Truvia blend, a mixture of stevia and erythritol. I can't find anything online on how to convert from erythritol to the Truvia blend. Any suggestions for how much I should use?
Lisa
I'd say about 2 tablespoons.
laura
I just made 24 of these yummy muffins. Made them exactly as written, but added both pecans and chocolate chips. Thank you so much for the recipe. Can I freeze these individually since I made 24? lol
Lisa
They can be frozen if you'd like to save some for later.
Laura
Can I use sweetleaf natural stevia sweetener in place of the Erythritol ? If so, how much stevia should I add compared to the Erythritol? Thank you.
Lisa
The liquid stevia would be about 1/3 teaspoon.
Stacie
I had a dark chocolate Atkins shake on hand so that's what I used for these. I also added the chocolate chips. These are absolutely delicious. My husband even likes them. I will be making them again.
Lisa
The dark chocolate flavor sounds awesome, especially with the chips!
Joanne
My husband loves the caramel shakes, so I will bake these muffins for him.
Debbie
I made these...excellent! Thank you for the recipe. Who can live without chocolate anyway?