MAKES: 8 muffins (1 per serving) · PREP TIME: 10 minutes · COOK TIME: 20 minutes
These warm and delicious chocolate muffins taste a lot like cupcakes. But calling them muffins means we can eat them for breakfast, right?
•1 cup blanched almond flour
•¼ cup coconut flour
•¼ cup unsweetened cocoa powder
•¼ cup granular erythritol
•2 teaspoons baking powder
•¼ teaspoon sea salt
•3 large eggs
•½ cup unsweetened coconut milk
•2 teaspoons pure coffee extract
•1 teaspoon pure vanilla extract
•¼ cup coconut oil, melted but not hot
•¼ cup sugar-free dark chocolate chips
1. Preheat the oven to 350°F. Line 8 wells of a standard-sized 12-well muffin pan with paper liners. (Alternatively, use a 12-well standard-sized silicone muffin pan or 8 silicone muffin liners placed on a rimmed baking sheet.)
2. Put the almond flour, coconut flour, cocoa powder, erythritol, baking powder, and salt in a large mixing bowl and whisk to combine.
3. In a separate mixing bowl, whisk the eggs, coconut milk, extracts, and melted coconut oil until well combined.
4. Pour the wet ingredients into the dry ingredients, mixing as you pour. Continue mixing until the ingredients are well incorporated and there are no visible clumps.
5. Using a rubber spatula, fold in the chocolate chips, reserving some to sprinkle on top of the muffins.
6. Spoon the batter into the 8 lined wells of the muffin pan, filling each about three-quarters of the way full. Top with the reserved chocolate chips.
7. Bake for 20 minutes, or until the tops are firm. Set the pan on a cooling rack and allow the muffins to cool in the pan before serving. Store in an airtight container for up to a week.
TOTAL CARBS: 7.7g
NET CARBS: 3.2g