As part of my New Year's resolution I'm trying to cut down my sugar and carbohydrate intake, which tends to bloat me and I find I can become really addicted to, really fast. Instead I'm focusing on lots of good and healthy fats, proteins and dark leafy greens. But around 9pm, once I've put the kettle on for an evening herbal tea, it's not steamed kale I'm craving:) I think it's more a ritual than anything else but a little chocolate is always a welcome treat. These light and fluffy mini-muffins totally hit the spot and feed your body with all the right stuff. 

low-carb-chocolate-muffins

Ingredients:

1/2 cup coconut flour 
1 tsp baking soda
1/2 tsp sea salt
1/3 cup erythritol (I like this sugar alternative as it doesn't make you bloat and has no effect on your blood glucose levels. If you prefer a natural sweetener you could use 1/3 cup maple syrup or coconut sugar.)
2 tbsp cacao powder 
1 tsp vanilla extract
1/4 cup unrefined virgin coconut oil 
2/3 cup unsweetened almond milk or coconut milk (look for one without additives/preservatives if you can)
4 eggs
1 tsp apple cider vinegar
1/4 cup chopped walnuts (optional)

Method: 

Preheat the oven to 350°. Mix all dry ingredients in one bowl and all wet ingredients, except coconut oil, in another. Melt the coconut oil and add to wet ingredients (make sure it's not too hot or it will cook the eggs). Combine wet into dry, add walnuts and mix well. Place batter in a mini muffin tin lined with muffin liners (I like to spray a little coconut oil or pan spray in the liners) or if you have a non-stick you don't really need the liners. Bake for 15 minutes or until a toothpick comes out clean. I topped mine with whipped coconut cream, which is literally just this whipped with a splash of vanilla and 1 tbsp of erythritol (optional), and raspberries.  If making large muffins, you'll probably need about 20-25 minutes. 

 

*Makes about 24 mini muffins or 8 larger muffins.

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