Chocolate And Cranberry Muffins

About

These festive keto muffins are the perfect combination of warming winter spices, chocolate and cranberry.

These are perfect to rustle up over the holiday season, served with a coffee!

Ingredients

• 3 medium raw egg whole
• 10 ounce food cupboard home baking almonds ground by sainsbury's
• 2 tablespoon almond milk, vanilla or other flavors, unsweetened
• 2 tablespoon maple flavored syrup by lakanto
• 2 teaspoon ginger, ground
• 2 teaspoon cinnamon
• 2 teaspoon lemon juice
• 1 ½ tablespoon cocoa powder, unsweetened
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ cup, whole pieces cranberries, fresh
• ¼ cup 100% pure erythritol by now
• ¼ cup coconut oil
• ⅛ teaspoon salt, sea salt

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line a 12 cup muffin tray with muffin cases.
2. Add the ground almonds, ginger, cinnamon, cocoa powder, erythritol, baking soda and salt to a food processor. Blend well to combine.
3. Add the eggs and blend again.
4. Melt the coconut oil and add to the blender along with the syrup, lemon juice, vanilla and almond milk. Blend to form a smooth batter.
5. Transfer the batter to a mixing bowl and stir through the fresh cranberries.
6. Divide the mixture evenly between the muffin cases.
7. Transfer to the oven to bake for 18-20 minutes until firm to touch. Allow to cool before serving.

Nutrition Facts

• Servings: 12
• Calories: 214.6kcal/898.0kJ (per serving)
• Fat: 19.0g (per serving)
• Carbs: 9.9g (per serving)
• Protein: 7.5g (per serving)