Ingredients

The following ingredients have 8 Servings
  • 2 tbsp cocoa powder
  • 1/2 cup fine almond flour
  • 3/4 tsp baking powder
  • 1/8 tsp salt
  • 1 tbsp powdered erythritol or 2 tbsp sugar
  • 2 tbsp milk of choice
  • 1 large egg, including the vegan options listed earlier in the post or 1 flax egg
  • optional 1-2 tbsp mini chips or sugar free chocolate chips

Instruction

  • I like the recipe best as mini muffins because they have a lighter and less dense texture, but regular-sized muffins do also work. Feel free to scale up the recipe to make a larger amount!Preheat oven to 350 F. Grease a mini muffin tin very well. Combine dry ingredients (stirring well), then stir in wet. Scoop into muffin tins, about 2/3 of the way up. Bake 10 minutes on the middle rack (or 15 minutes for regular-sized muffins). Remove and let cool an additional 10 minutes, during which time they will continue to firm up. Carefully go around the sides of each with a knife and pop out. The muffins are even sweetener the next day.View Nutrition Facts