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Quick Chocolate Muffin

AuthorAnnabel
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
AuthorAnnabelCategory, , , , , 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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