No reason to miss on sweets while embracing low carb lifestyle. Indulge without guilt in this chocolate goddess among muffins! Deep, moist chocolate-y good that melts in your mouth great for breakfast or snack.
Prep Time: 10 min
Cook Time: 25 mins
Total Time: 35 mins
Course: Breakfast or snack
Servings: 9 muffins
Ingredients:
3 large eggs
1/2 cup heavy cream
1 cup almond flour
1/4 cup coconut flour
1/4 cup cocoa powder
1/4 cup sweetener (usually I use Swerve or Erythritol)
2 tsp baking powder
1/4 tsp salt
1/4 cup avocado oil
1/3 cup 80% dark chocolate broken in pieces
1.Preheat oven to 325F and grease 9 muffin cups with avocado oil or line with parchment paper.
2.In a large bowl add eggs and heavy cream. Using electric mixer whisk to combine.
- Add almond flour, coconut flour, cocoa powder, sweetener, baking powder and salt. Mix it until blends. Add avocado oil and blend until combined.
- Stir in broken chocolate pieces leaving something for the top. Divide batter evenly among prepared muffin cups and top each with a few more pieces of chocolate.
- Bake 22 to 25 min, until firm to the touch. Remove and let cool in pan.
Inspired by:
https://alldayidreamaboutfood.com/low-carb-double-chocolate-blender-muffins
