Ingredients

The following ingredients have 4 Servings
  • 3 large eggs
  • 1/3 cup strong coffee
  • 1 tsp vanilla extract
  • 2 1/4 cups pumpkin seed flour ((can sub 2 to 2 1/4 cups almond flour))
  • 1/2 cup Swerve Sweetener
  • 1/4 cup cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup melted butter
  • 1/3 cup sugar-free chocolate chips

Instruction

  • Preheat the oven to 325F and line a mini muffin pan with silicone or parchment liners.
  • In a blender or food process, combine the eggs, coffee, and vanilla extract. Blend a few seconds to combine.
  • Add the pumpkin seed flour, sweetener, cocoa powder, baking powder, and salt. Blend on high until well combined. Add the melted butter and blend again until smooth.
  • If your batter is overly thick, add a little more liquid (coffee or water) 1 tbsp at a time. The batter should be scoopable but not pourable.
  • Stir in most of the chocolate chips by hand, reserving a few for the tops of the muffins. Fill the mini muffin cups almost to the top. You will get about 30 mini muffins so you may need to work in batches.
  • Add a few of the reserved chips to the top of each muffin. Bake 15 to 20 minutes, until the tops are set and firm to the touch. Remove and let cool in the pan.