Ingredients
Directions
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.
Crack the eggs into a bowl and beat using a hand whisk.
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.
Mix well and spoon the mixture into small ramekins.
(optional)
Top with dark chocolate chopped into small pieces. The smaller the better, as large pieces will drop to the bottom.
Microwave for 60-90 seconds. Using a spatula, loosen the muffin from the edges and place on a serving plate.
If you don't have a microwave oven, place in a regular oven preheated to 360℉ / 180℃ for about 15 minutes.
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.
Servings 4
- Amount Per Serving
- Calories 456
- % Daily Value *
- Total Fat 40g62%
- Saturated Fat 16.9g85%
- Cholesterol 187mg63%
- Sodium 238mg10%
- Potassium 245mg8%
- Total Carbohydrate 33.1g12%
- Dietary Fiber 7.1g29%
- Sugars 20.7g
- Protein 12.3g25%
- Calcium 3%
- Iron 11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
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.
Crack the eggs into a bowl and beat using a hand whisk.
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.
Mix well and spoon the mixture into small ramekins.
(optional)
Top with dark chocolate chopped into small pieces. The smaller the better, as large pieces will drop to the bottom.
Microwave for 60-90 seconds. Using a spatula, loosen the muffin from the edges and place on a serving plate.
If you don't have a microwave oven, place in a regular oven preheated to 360℉ / 180℃ for about 15 minutes.
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.
done