Almond Joy Muffin Tops

• Gluten free

• Refrigerated

  • 1 1/4 cup Almond milk
  • 4 Eggs, large

• Canned Goods

  • 1/3 cup Whey protein powder, unflavored

• Baking & Spices

  • 1 1/2 tsp Almond extract
  • 2 cups Almond flour
  • 1 tbsp Baking powder
  • 1/2 cup Chocolate chips such as lily's, sugar-free
  • 1/2 cup Cocoa powder
  • 1/3 cup Coconut flour
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1/3 cup Almonds
  • 1/3 cup Coconut
  • 1/3 cup Coconut, Flaked

• Dairy

  • 5/8 cup Butter

• Desserts

  • 1/4 cup Thm sweet blend

Found on alldayidreamaboutfood.com

Description

Ingredients

• 2 cups almond flour
• 1/2 cup cocoa powder
• 1/3 cup shredded coconut
• 1/3 cup coconut flour
• 1/3 cup unflavored whey protein powder
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1/4 cup THM Sweet Blend (OR 1 cup Swerve Sweetener)
• 4 large eggs, room temperature
• 1 1/2 tsp almond extract
• 1 1/4 cup almond milk
• 1/2 cup sugar-free chocolate chips such as Lilys
• 2 tbsp butter
• 1/3 cup slivered almonds
• 1/3 cup flaked coconut

Directions

• Preheat oven to 325F and grease a muffin top pan or line a muffin tin with paper liners.
• In a medium bowl, whisk together the almond flour, cocoa powder, shredded coconut, coconut flour, whey protein, baking powder and salt.
• In a large bowl, beat butter with Sweet Blend until well combined. Beat in eggs and almond extract until well combined.
• Beat in half of the almond flour mixture, then the almond milk, and then the remaining almond flour mixture until well combined.
• Spoon into prepared pans to fill cavities about 2/3 full (you will need to do this in batches unless you have two pans). Bake 15 to 18 minutes for muffin tops and 20 to 25 minutes for muffins, until set and just firm to the touch.
• Remove and let cool 10 minutes in pan, then transfer to a wire rack to cool completely. Repeat with remaining batter (you will get about 20 muffin tops and 16 muffins).
• Set a heatproof bowl over a pan of barely simmering water, making sure not to let the bottom of the bowl touch the water. Melt chocolate chips and butter together until smooth.
• Spread just a little melted chocolate over each muffin top or muffin and sprinkle immediately with nuts and coconut, pressing lightly to adhere.
• Spoon remaining melted chocolate into a ziploc bag with the very tip of the corner snipped off, then drizzle over muffin tops or muffins. Let set.