Ingredients

The following ingredients have 4 Servings
  • 140 g almond flour
  • 50 g coconut flour
  • 170 g Swerve® sweetener (confectioners)
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda ((baking soda))
  • pinch salt
  • 3 1/2 TB cocoa powder
  • 2 TB ground (milled) chia seeds
  • 1 TB ground (milled) flaxseed
  • 2 TB mixed seeds
  • 4 eggs
  • 1 tsp vanilla essence
  • 120 g unsalted butter (softened)
  • 200 g double cream

Instruction

  • Preheat the oven to 170°C (fan oven). This is 190°C for conventional ovens (or 375°F / gas mark 5).
  • Combine all the dry ingredients together in a bowl.
  • For the 'wet' ingredients: Have your eggs ready in a larger bowl. Add the vanilla essence to the bowl of eggs. In a small saucepan, place the softened butter and double cream. At this time, this is what you should have ready:
  • Place the saucepan of butter and cream on the stove top over low heat. Whisk well until the butter and cream emulsify - do not allow to heat too much, this step is simply to melt and emulsify this mixture. Remove from the heat and set aside.
  • Use an electric hand mixer to mix the eggs until foamy. Once the cream mixture has cooled slightly, add to the eggs and mix briefly to combine. Do not mix for too long, as you don't want the cream to thicken.
  • Add the dry mixture to the wet mixture.
  • Mix (again briefly) until full combined, stopping to scrape the sides of the bowl.
  • Divide the mixture between a well-greased 12-cup muffin tray.
  • Bake for 20-25 minutes, or until a cake tester or sharp knife inserted into the centre of one comes out clean. Remove from the oven and set aside to cool.
  • Scatter over additional confectioners' Swerve, or simply enjoy halved and spread with unsalted butter.