Keto Dessert Recipes KETO DIET

Keto Dirty Chai Muffins

Keto Dirtty Chai Muffins

A grin on your face, a spring in your step, and a delightful aroma fill your home with these Keto Dirty Chai Muffins for breakfast in the Fall.

Like many of you, I adore fall, especially for all of the amazing flavours. On a chilly afternoon, an oversized sweater and boots can often feel just like the ideal Fall flavour. Do you get what I’m saying?

Pumpkin is perhaps the flavour most associated with fall, am I right? It is utterly ubiquitous and excellent in my low-carb pumpkin cheesecake. You must give it a try!

However, the focus of this recipe is chai, another of my favourite fall flavours.
For me, fall is defined by chai tea. I never really liked pumpkin spice lattes, but Joe and I loved the dollar chai teas that were available on campus when we were in college.

And making a great, low-carb muffin with all of those ideal flavours is simpler than you may imagine.

You probably already have the majority of the spices in your pantry, and the muffins’ base is incredibly easy to make. You’ll require

  • Almond Meal
  • a baking soda
  • Butter
  • Eggs
  • Sweetener (I used Lakanto Golden)
  • Viennese Extract
  • Savoury Cream
  • Cinnamon
  • Nutmeg
  • Ginger
  • Cardamom
  • Allspice
  • Coffee Powder

Is it possible to make these without espresso powder?
Definitely! Simply put, dirty chai is chai with espresso. Without the espresso powder, they would still taste and smell absolutely fantastic; but, I believe it elevates the dish. added caffeine

Food for Keto Chai Muffins

The recipe’s nutrient profile is shown here. The recipe yields 12 muffins, which is one serving. Have a second muffin with these macros, please.

five minutes

15-20 minutes


two hours




  • two cups of almond flour
  • Melted butter, four tablespoons
  • ⅓ Cup Sour Cream
  • 2 Eggs
  • Vanilla extract, 1 teaspoon
  • Baking powder, 1 tablespoon
  • Salt, 1/4 teaspoon
  • Lakanto Golden half a cup
  • Cinnamon, two teaspoons
  • Cardamom, 1 teaspoon
  • Ginger, 1/2 teaspoon
  • Cloves, 12 Teaspoon
  • 1/2 teaspoon of nutmeg
  • 12 teaspoon of allspice
  • A little black pepper
  • Espresso powder, one teaspoon


  1. Heat the oven to 400 °F.
  2. In a mixing dish(big), mix all ingredients. The consistency of the mixture will be a little bit thicker.
  3. 12 muffin cups should be evenly filled with the mixture.
  4. The toothpick inserted should come out clean. TWELVE to FIFTEEN minutes of baking.
  5. Prior to enjoying, let it cool.

Nutrition Information:

Amount Per Serving:
TOTAL FAT: 13.3g
FIBER: 1.9g

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