Sugar Free Chocolate Feast Muffins (low carb

• Refrigerated

  • 4 Large or 5 medium eggs

• Baking & Spices

  • 4 tbsp 100% cocoa powder
  • 1 tsp Baking powder
  • 1 tsp Cinnamon
  • 25 g Coconut flour
  • 1 tsp Vanilla extract

• Dairy

  • 2 tbsp Butter
  • 60 ml Coconut oil or butter
  • 3 tbsp Double cream

• Other

  • ½ bar (50 g dark chocolate, melted
  • 4 tbsp Erythritol
  • ¼ cup powdered erythritol

Found on sugarfreelondoner.com

Description

Ingredients

• 4 large or 5 medium eggs
• 25g (1/4 cup) coconut flour
• 60 ml (1/4 cup) coconut oil or butter (softened)
• 4 tbsp 100 % cocoa powder
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 4 tbsp erythritol
• ½ bar (50 g) dark chocolate, chopped (I used a 90% variety)
• For the icing
• ½ bar (50 g) dark chocolate, melted
• 3 tbsp double cream
• ¼ cup powdered erythritol
• 2 tbsp (30 g) butter

Directions

• Heat your oven to 175 Celsius
• Mix your wet ingredients - eggs and coconut oil/butter, then add your dry ingredients - cocoa powder, baking powder, coconut flour, vanilla extract and erythritol (or your sweetener of choice).
• At the end, stir in your 50 g of chopped chocolate.
• Bake in a silicone mould / very well-greased muffin tin. If you prefer, you could also use paper cups. I love my silicone moulds - grain free baking goods can be difficult to release from a regular pan and end up looking not as pretty as they could 🙂
• Bake for ca 20 minutes. Check that they are done - they should feel spongy when you press on them. Remove from the oven and cool.
• In the meantime, prepare your icing:
• Melt the other half of the chocolate bar (50 g) in the microwave or in a pan. Stir in the double cream, butter and powdered sweetener and let it cool until it starts to thicken.
• Spread over the muffins using a fork to make pretty patterns