Keto Chia Chocolate Muffin
Featured Ingredients
Benexia® Xia Powder 435 LM
Nutritional Benefits
- Rich in fiber 56%
- Protein content 25%
- Source of omega-3
- Non-GMO
- Gluten-free
- Allergen-free
Technical Benefits
- Nice neutral nutty taste
- Texture improver
- Provides "whole grain" profile both in flavour, and in color
- Replace starches or flour ingredients
- Water absorption capability
Isomalt GS
Nutritional Benefits
- Half the calories of sugar
- Tooth-friendly
- Low GI
- Low digestible carbohydrates
Technical Benefits
- Good flowability
- Sucrose-like natural sweetness without any aftertaste
- Low hygroscopicity
- High process stable
Not only do chia seeds add a satisfying crunch to this Keto-friendly muffin, but they’re also packed with fiber and protein. Plus, they have the added benefit of binding ingredients, giving these muffins long-lasting freshness and shelf life.
Ingredients
| Ingredients | Weight (g) |
| Egg | 70 |
| Oil | 29.4 |
| Isomalt GS | 28.8 |
| Chia powder | 22.88 |
| Almond flour | 22 |
| Dark chocolate chips | 20 |
| Cocoa powder | 7.4 |
| Baking powder | 2.94 |
| Vanilla flavor | 1.48 |
| Salt | 0.5 |
| Sucralose | 0.008 |
| Chocolate flavor | 1 |
| Euro vanillin chocolate | 0.1 |
Preparation Procedure
- In a mixing bowl, combine the dry ingredients except isomalt.
- Whisk egg and isomalt together until it dissolves.
- Add oil in the mixture, stir until combined
- Fold in the dry ingredients until combined. Do not over mix.
- Stir in the chocolate chips for about 10 seconds.
- Bake the muffins for 20 minutes in the oven on 175 – 180°C.
Featured Ingredients
Benexia® Xia Powder 435 LM
Nutritional Benefits
- Rich in fiber 56%
- Protein content 25%
- Source of omega-3
- Non-GMO
- Gluten-free
- Allergen-free
Technical Benefits
- Nice neutral nutty taste
- Texture improver
- Provides "whole grain" profile both in flavour, and in color
- Replace starches or flour ingredients
- Water absorption capability
Isomalt GS
Nutritional Benefits
- Half the calories of sugar
- Tooth-friendly
- Low GI
- Low digestible carbohydrates
Technical Benefits
- Good flowability
- Sucrose-like natural sweetness without any aftertaste
- Low hygroscopicity
- High process stable
