Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 12
Ingredients:
• 1 ¾ cups almond flour
• 1 cup powdered erythritol
• ¼ cup unsweetened cocoa powder
• 2 teaspoons baking powder.
• ¼ teaspoon salt
• ¾ cup cashew butter, melted.
• ¾ cup unsweetened almond milk
• 4 large eggs
• ¼ cup chopped macadamia nuts.
Directions:
1. Preheat the oven to 350 ° F and use paper liners to line a muffin pan.
2. In a mixing bowl, whisk the almond flour along with the erythritol, cocoa powder, baking powder, and salt.
3. Whisk the almond milk, the cashew butter, and the eggs together in a separate bowl.
4. Move the wet ingredients to the dry when mixed, then insert into the nuts.
5. Spoon the batter into the prepared pan and bake for 22 to 25 minutes until clean comes out the knife inserted in the middle.
6. Cook the muffins in the pan for 5 minutes, and then switch onto a cooling rack with wire.
Nutrition:
Calories: 230g
Fat: 20g
Protein: 9g
Carbohydrates: 9g
Fiber: 2.5g
Net carbs: 6.5g
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