These delicious keto chocolate muffins taste great on their own or warmed up and served with a dollop of double cream.
Makes about 9 , 3g carbs per muffin.
|3||large eggs lightly whisked together||0g|
|½ cup/4fl oz||almond milk (unsweetened) or water||1.5g|
|1 tspn||vanilla extract||0g|
|40g/1 1/3 oz||coconut flour||23g|
|Natural sugar substitute equivalent to ¼ cup sugar||0g|
|2 tspn||baking powder||5g|
|55g/2oz||melted coconut oil||0g|
|1/3 cup||cacao nibs||17g|
Preheat oven to 325°F or 160°C
Line muffin pan with paper muffin cases.
In a large jug mix together first 3 ingredients.
In a large bowl mix together all dry ingredients until well combined, make a well in the middle.
Pour liquid mixture into dry ingredients & mix well with electric beaters. Pour in melted coconut oil & mix well…. Mixture will be quite thick. Stir in all but 1 tablespoon of cacao nibs.
Spoon mixture into muffin cases & sprinkle each muffin with a few cacao nibs.
Bake 20 – 25 minutes, turning around halfway through, until firm to touch.
Originally posted 2017-09-25 20:35:51.