These Keto Dirty Chai Muffins are an incredible Fall breakfast for putting a delicious smell in your home, a smile on your face, and a pep in your step!
It’s almost Fall, y’all!
Like many of you, Fall is my favorite season, especially because of all of the amazing flavors. Sometimes the perfect Fall flavor can feel just like an oversized sweatshirt and boots on a chilly afternoon. You know what I mean?
I’d definitely think the most popular fall flavor is pumpkin, right? It’s absolutely everywhere, and absolutely delicious in my keto pumpkin cheesecake. You have to try it!
But this recipe is all about another one of my favorite fall flavors…chai!
Chai tea defines Fall for me. I never got into pumpkin spice lattes, but we had dollar chai teas on campus back in college and me and Joe were all about them.
And it’s easier than you might think to recreate all of those perfect tastes in a completely delicious, low carb muffin.
What ingredients do you need to make keto dirty chai muffins?
The base of the muffins is super simple, and you probably have most of the spices in your pantry already. You’ll need:
- Almond Flour
- Baking Powder
- Sweetener (I used Lakanto Golden)
- Vanilla Extract
- Sour Cream
- Espresso Powder
Can these be made without the espresso powder?
Definitely! Dirty chai just means chai with espresso. These will still be totally delicious from smell and taste without the espresso powder, I just think it brings the recipe to the next level. Plus, caffeine.
Keto Chai Muffins Nutrition
Here’s the nutritional breakdown for the recipe. One serving is one muffin, and the recipe makes 12 muffins. With macros like this, go ahead and have a second muffin 😉
Remember I’m calculating Net Carbs as Total Carbs minus Fiber minus Sugar Alcohols
Calories: 148 Calories
Total Carbs (including sweetener): 12 grams
Fiber: 1.9 grams
Sugar Alcohols: 8 grams
Net Carbs: 2.1 grams
Protein: 4.2 grams
Fat: 13.3 grams
And here’s a breakdown based on the ingredients I used:
And here’s how I made it!
- 1 and 1/2 Cups Almond Flour
- 4 Tablespoons Melted Butter
- 1/3 Cup Sour Cream
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon Baking Powder
- 1/4 Teaspoon Salt
- 1/2 Cup Lakanto Golden
- 2 Teaspoons Cinnamon
- 1 Teaspoon Cardamom
- 1/2 Teaspoon Ginger
- 1/2 Teaspoon Cloves
- 1/2 Teaspoon Nutmeg
- 1/2 Teaspoon Allspice
- Pinch of Black Pepper
- 1 Teaspoon Espresso Powder
- Preheat Oven to 400°F
- In a large mixing bowl, combine all ingredients. The mixture will be slightly thick and more "scoopable" rather than pourable.
- Fill 12 Muffin Cups with even amounts of the mixture.
- Bake for 12-15 minutes or until a toothpick places into the center comes out clean.
- Allow to cool before enjoying.
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Serving Size:1 Muffin
Amount Per Serving: Calories: 148Total Fat: 13.3gCarbohydrates: 12gNet Carbohydrates: 2.1gFiber: 1.9gSugar Alcohols: 8gProtein: 4.2g