About
When you want a small sweet treat, these chocolate muffins hit the spot. They’re quick to whip up and keep well in the fridge (if they last that long!) Use your favorite granulated sugar substitute, and use either cream or full-fat coconut milk in the recipe. For variations, you can add in chopped nuts, chopped dark chocolate, or swirls of different nut butters.
Ingredients
- 4 tablespoon coconut oil
- ¼ teaspoon salt
- ¼ cup 100% pure erythritol by now
- 2 large egg
- 1 teaspoon vanilla extract
- 1 ½ tablespoon coconut milk by aroy-d
- 1 ½ tablespoon almond butter
- 5 tablespoon cocoa powder
- ½ teaspoon coconut flour by nutiva
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
Instructions
- Mix softened coconut oil, vanilla extract, almond butter, sweetener, and milk in a mixing bowl.
- Whisk in eggs, then add cocoa powder and and coconut flour. Ideally, sift the cocoa and flour in to minimize clumps.
- Add salt, baking powder, and baking soda. Combine until just mixed.
- Spoon out equal portions of batter into 12 mini muffin pans lined with parchment liners.
- Bake at 350 degrees Fahrenheit for about 12 minutes, or until the tops of the muffins are just firm. Enjoy!
Nutrition Facts
- Servings: 6
- Calories: 151.1kcal (per serving)
- Fat: 14.4g (per serving)
- Carbs: 12.1g (per serving)
- Protein: 3.7g (per serving)
