These delicious, moist, fudgey brownie batter muffins are sugar free, keto, low carb, gluten free and nut free!

When I was a teenager I worked at my local market, Super Stop & Shop. I was also a broke, young college freshman and lived on sugar and refined carbs. Every single time I worked and had a small break, I was buying the biggest, most chocolatey looking muffin, because "it was healthy" right? It was a muffin of course!

As the years went by into my sugar addiction, I realized that was my drug and finally at the age of 23 got my life together and found a 12 step program to help me overcome my sugar addiction. Now for some people, being sugar free means never having  another sweet, even sugar free, treat in their life.

I am never ever going to promote that as a sustainable way  of life. I have learned that when I stay away from foods that harm me (gluten, sugar, refined carbs) and create wonderful recipes that don't spike my blood sugar, I sustain my sugar freedom and lifestyle without issue.

I've been doing this since 2006 and since 2011 when I started my blog,  you will see a massive amount of beautiful low-carb, keto  recipes on my website that match and even surpass the high carb ones. Because I never want to feel deprived and you never have to either. This is  a sustainable way of life! I also teach sugar free courses to help support you on your own journey. 

Please enjoy these decadent, brownie batter keto muffins!

CAN I SWAP SUNFLOWER SEED BUTTER?

If you don't have any tree nut allergies in the family, then you can certainly swap out the sunflower seed butter for a nut butter of choice. I'd recommend almond butter or even macadamia nut butter.

If you can't have tree nuts or sunflower seeds, another nut free option is tahini, or sesame seed butter. I would not recommend coconut butter here as it would dry these muffins out. 

CAN I SWAP COCONUT FLOUR FOR ALMOND? 

Unfortunately, coconut flour and almond flour can not be evenly swapped in gluten free recipes. The ratio is quite different and coconut flour requires more eggs, more liquid and less flour than almond does. It's a trail and error when it comes to swapping the too. 

One cup of almond flour is equal to about ¼ -⅓ cup coconut flour but because coconut flour is so absorbent, it is going to need more liquids. I can't recommend swapping anything else with coconut flour. 

ISN'T COCONUT A NUT?

I'd like to clear up this constant question get asked almost daily about whether coconut is a nut. While the US Food & drug Administration (FDA) claims that coconut is a tree nut becomes it comes from a tree, it is in fact a FRUIT. People who have tree nut allergies may be allergic to coconut as well, but being allergic to coconut is not the same as having a tree nut allergy.

My own son was diagnosed with a Peanut and Tree Nut allergy at the age of 2. He has safely eaten coconut all these years without issue and he is now 14. Coconut is a fruit, called a drupe. It's like a peach with a pit. 

The American College of Allergy, Asthma and Immunology says it well: "Coconut is not a botanical nut: it is classified as a fruit, even though the FDA recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet."

HOW TO MAKE KETO BROWNIE BATTER MUFFINS

Ingredients

For the wet ingredients, you will need butter, heavy cream, eggs, liquid stevia or another sweetener of choice, and sunflower seed butter. For the dry ingredients you will need low carb granular sweetener, coconut flour, unsweetened cocoa, gelatin, baking powder, salt and sugar free chocolate chips. 

Directions

• Preheat your oven to 350 degrees F. Line a 12 capacity muffin pan with cupcake liners.
• In a stand mixer, add the softened butter, heavy cream, sunflower seed butter, vanilla extract and liquid stevia and blend on low speed until combined.
• Whisk together the Better than Sugar sweetener, coconut flour, cocoa powder, gelatin, baking powder and salt. Add this to the stand mixer and blend together.
• While the mixer is on low speed, add in one egg at a time until combined.
• Stir in chocolate chips and evenly add batter to each muffin cup.
• Bake for 20 minutes or until a toothpick in center comes out clean.

Store in your refrigerator for up to 3 days.

SWAPPING SUGAR FREE SWEETENERS

Swapping sweeteners in my recipes is not hard at all. I've made it even easier with my new sweetener conversion chart! I've been creating sugar free recipes for the last 15 years using many different sweeteners.

My conversion chart is written from my vast experience with experimenting with all these sweeteners. You may see many of these conversion charts online, but they are not all the same and some I've seen I greatly disagree with. You can trust my keto sweetener conversion chart as the most accurate and precise sugar free sweetener conversion chart and the last one you will ever need for all your keto baking. 

 

SUGAR FREE KETO NUT FREE BROWNIE BATTER MUFFINS