Now you can have your muffins and eat them too with these keto breakfast muffins that make for a great keto breakfast option.
Preheat oven to 350.
In a large mixing bowl, whisk together the flour and cacao powder. Then add the sweetener, baking powder, and salt. Whisk until evenly blended. Set aside.
In another bowl, add the eggs, coconut milk and avocado and mix with a hand blender until smooth. (You can also do this in a blender.)
Fold the wet ingredients into the dry ingredients and blend again until smooth. Then fold in the cacao nibs, saving a little bit for the top of each muffin.
Spray or grease a muffin pan with coconut oil, then fill with the mixture. Don’t overfill as these muffins tend to rise. Sprinkle the remaining cacao nibs on top.
Bake at 350 on the center rack for about 25 minutes.
Once done, let the muffins cool for 30 minutes.