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  • Maria Fernanda López

S'mores Chocolate Muffins (Low Carb, Gluten Free)

There's something about Sunday mornings, it's like a pause. I can only listen to the birds singing and everyone still sleeps after that Saturday night, as an early bird I'm grateful to witness this peacefulness in the city while the sun is rising and listening to Maroons 5 Sunday Morning on repeat. The only thing missing is the rain for me perfect scenery, but I'm happy with what I got right now.

One thing that I love on Sundays is to bake some goods for the week after we eat our traditional Sunday meal AKA Carne Asada and Pollo Asado for me! Today I'm sharing this recipe I came up and it turned out fantastic! Funny thing that after freezing it they turned out even better! Probably because of the marshmallows. So I would HIGHLY SUGGEST YOU to freeze them!

S’mores Chocolate Muffins (Keto!)


1/2 cup of coconut flour

3 scoops of chocolate vegan protein

1/4 cup of cacao powder

4 eggs

1/2 cup of ghee

1/3 cup of monk fruit

1 tsp of baking powder

1/4 cup of almond milk

1/4 tsp of cinnamon



1. Preheat the oven at 350F. In a bowl mix all dry the ingredients.

2. Melt the ghee and add it to the mix with the eggs and almond milk.

3. Pour the mix in 12 muffin baking cups. Chop the marshmallows and top your muffins with them.

4. Bake for 16 minutes.

5. Freeze


Nutrition Facts (per serving) 161 kcal

Fat: 12.5 g

Carbs: 8.7 g

Fiber: 2.6 g

Protein: 8.3 g

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