🍫 Freezer-Friendly
Soft, rich, and slightly brownie-like.
Designed for freezing and reheating (20–40 s) — perfect with Lazy Keto Ice Cream, Lazy Keto Iced Yogurt or even greek style yogurt straight from the fridge.
🧱 Ingredients
- 1 cup almond flour (100g)
- 1/4 cup cocoa powder (25g)
- 1/3 cup powdered sweetener (adjust to taste)
- 1 tsp baking powder
- Pinch of salt
- 3 eggs
- 1/4 cup melted butter (60 ml)
- 1 tsp vanilla extract
- 1/2 cup cream (optional)
- 2–3 tbsp Greek yogurt (optional)
- 1/4 cup chocolate chips (optional)
🥣 Instructions
- Preheat oven to 180°C.
- Mix dry ingredients: almond flour, cocoa, sweetener, baking powder, salt.
- In another bowl, whisk eggs, melted butter, vanilla, and any wet options (cream and/or yogurt).
- Combine wet and dry ingredients until smooth.
- If batter is too thick, add a splash of cream or water.
- Fold in chocolate chips (optional).
- Pour into muffin tray (6–9 muffins).
- Bake for 18–22 minutes until just set.
- Cool completely before freezing.
⚖️ Texture Notes
- No coconut flour = softer, more cake/brownie texture
- Slightly underbake for best reheating result
- If too soft, bake an extra 2–3 minutes
🧊 Freezer & Reheat Method
- Freeze in container or bag
- Microwave 20–40 seconds to reheat
- Texture improves after reheating
🔥 Optional Upgrades
- Add 2 tbsp cream cheese → richer, fudge-like centre
- Add 1 tbsp coffee → enhances chocolate flavour
- Add extra butter → more dessert-style muffins
🍦 Serving Idea
Warm muffin + scoop of keto ice cream = instant dessert.
♻️ 4Rs Kitchen Note
Simple ingredients, freezer-ready, and no specialty flours required.
Note: This article reflects personal experience and general keto discussion, not medical advice. If you have diabetes, kidney concerns, or are taking medication, get proper medical guidance before making major dietary changes or relying on ketone monitoring tools.