Quick Chocolate Muffin

AuthorAnnabelle
RatingDifficultyBeginner

Everybody has sweet cravings every now and then. Why not make a low-carb treat in less than 10 minutes?

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Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 4 large eggs
 4 tbsp coconut oil
 4 tbsp Erythritol or similar
 30 drops Stevia (glycerite)
 4 tbsp raw cacao powder
 8 tbsp almond flour
 4 tbsp fine organic coconut flour
 1 tsp cinnamon
 1 tsp cream of tartar
 ½ tsp baking soda
 4 tbsp crème fraîche (sour cream) (optional)or creamed coconut milk
 4 squares 85% dark chocolate (optional)
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
2

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

3

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.

4

Mix well and spoon the mixture into small ramekins.

5

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

6

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.

Annabelle's tips
7

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.

Ingredients

 4 large eggs
 4 tbsp coconut oil
 4 tbsp Erythritol or similar
 30 drops Stevia (glycerite)
 4 tbsp raw cacao powder
 8 tbsp almond flour
 4 tbsp fine organic coconut flour
 1 tsp cinnamon
 1 tsp cream of tartar
 ½ tsp baking soda
 4 tbsp crème fraîche (sour cream) (optional)or creamed coconut milk
 4 squares 85% dark chocolate (optional)

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
2

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

3

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.

4

Mix well and spoon the mixture into small ramekins.

5

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

6

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.

Annabelle's tips
7

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.

Quick Chocolate Muffin
AuthorAnnabelleCategory, , , , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients

 4 large eggs
 4 tbsp coconut oil
 4 tbsp Erythritol or similar
 30 drops Stevia (glycerite)
 4 tbsp raw cacao powder
 8 tbsp almond flour
 4 tbsp fine organic coconut flour
 1 tsp cinnamon
 1 tsp cream of tartar
 ½ tsp baking soda
 4 tbsp crème fraîche (sour cream) (optional)or creamed coconut milk
 4 squares 85% dark chocolate (optional)

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
2

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

3

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.

4

Mix well and spoon the mixture into small ramekins.

5

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

6

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.

Annabelle's tips
7

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.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 109
% Daily Value *
Total Fat 11.1g18%
Saturated Fat 4.5g23%
Cholesterol 47.4mg16%
Sodium 63.2mg3%
Potassium 47mg2%
Total Carbohydrate 10g4%
Dietary Fiber 3g12%
Sugars 3.9g
Protein 3.6g8%

Calcium 1%
Iron 1.5%
Vitamin D 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Become a Mover Member today to enjoy tips and tricks on living your best life. Your account will give you free access to amazing recipes which you can save and rate, eating plans and easy to follow workout routines to help you move with confidence.
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