Ingredients

The following ingredients have 20 Servings
  • 3/4 cup almond flour
  • 1/4 cup grass-fed butter (melted)
  • 1/4 cup organic coconut oil (melted)
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup unsweetened shredded coconut
  • 3/4 cup swerve granular (or erythritol)
  • 2 eggs, at room temperatures
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/4 cup chopped almonds
  • Pinch of salt

Instruction

  • Preheat oven to 350F.
  • Combine the almond flour, shredded coconut, cocoa powder and salt in a bowl, whisk together and set aside.
  • In a separate bowl, add the melted butter and coconut oil and mix using a hand mixer. Add the swerve (or erythritol) and continue mixing. Add in the eggs, vanilla and coconut extract and mix. 
  • Add to the dry ingredients and mix until combined. 
  • Scoop into mini muffin silicone liners (or paper liners) and sprinkle the chopped almonds on top of and press down lightly. 
  • Bake for 12-15 minutes. These are meant to be fudgy, so when you insert a toothpick to check for doneness, it should not come out completely clean.  Allow to cool slightly before serving and enjoy!