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.

WORK TIME
five minutes
PREP TIME

15-20 minutes

ENTIRE-TIME

two hours

Ingredients

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

Instructions

Heat the oven to 400 °F.
In a mixing dish(big), mix all ingredients. The consistency of the mixture will be a little bit thicker.

12 muffin cups should be evenly filled with the mixture.
The toothpick inserted should come out clean. TWELVE to FIFTEEN minutes of baking.
Prior to enjoying, let it cool.