Directions

What are we making today?

1. A delicious treat and so easy to make! At any time of the day or in any season, a chocolate muffin is a welcome snack.

Getting started

1. Crack the eggs into a bowl and beat using a hand whisk.

2. Add melted coconut oil (or butter), Erythritol, stevia, cacao powder, coconut flour and almond flour, cinnamon, cream of tartar and baking soda.
   Note: You can use both coconut and almond flour or even just one of them. When substituting coconut flour for almond flour, use just a third of it.

3. Mix well and spoon the mixture into small ramekins.

4. (optional)
   Top with dark chocolate chopped into small pieces. The smaller the better, as large pieces will drop to the bottom.

5. Microwave for 60-90 seconds. Using a spatula, loosen the muffin from the edges and place on a serving plate.

6. If you don't have a microwave oven, place in a regular oven preheated to 360℉ / 180℃ for about 15 minutes.

Annabelle's tips

1. These are delicious and look impressive with full-fat soured cream or creamed coconut milk on top!
   Yum!!
   Also, the muffins keep well so make a larger batch and keep in an airtight container in the fridge.