Double chocolate muffins
Ingredients (Serves 12):
1 cup blanched almond flour
½ cup unsweetened, natural cacao powder
½ cup erythritol
one and a half teaspoon baking powder
1 teaspoon vanilla flavoring
one and a half teaspoon almond extract
2/3 cup heavy cream or coconut cream
3 ounces butter or coconut oil, melted
½ cup bittersweet choc chips (or chopped bittersweet chocolate)
Preheat oven 350. Line muffin tin with papers, and hang aside.
Inside a bowl, combine almond flour, cacao powder, erythritol and baking powder.
Add some vanilla and almond extract, eggs, and cream. Mix well, then fold in butter and choc chips until well combined.
Spoon muffin batter into prepared muffin tray.
Bake for 25 minutes, then serve warm (or let it awesome, though they’ll shrink slightly on cooling.)
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