Make 8 Muffins with just 10 mins prep and 25 mins cooking time
1/3 cup coconut flour
1 cup almond flour
1/3 cup unsweetened cacao powder
1 cup erythritol
1 teaspoon cinnamon
1 teaspoon baking powder
2 teaspoons cream of tartar
1/3 cup (60g) dark chocolate (> 85%) roughly chopped
2 medium and very ripe avocados
20 drops of Stevia
4 large free-range eggs
2 tablespoons coconut milk or heavy whipping cream
Remove and allow to cool before serving.
N.B. You may have to experiment with the amount of erythritol and Stevia used to allow for individual taste!
Nutrition facts per muffin
Total Carbs: 12.2g Protein: 9g
Fibre: 6.6g Fat: 19g
Net Carbs: 5.6g Energy: 237kcal
Macronutrient ratio: Calories from carbs (10%), protein (16%), fat (74%)
*adapted from an original recipe in The Ketodiet Cookbook by Martina Slajerova
125g unsalted nuts (Your choice, hazelnuts are a good option)
100g desiccated coconut
100g ground almounds/linseed/sunflower seed mix (or just use almonds, depending on preference)
120g softened unsalted butter
750g cream cheese (soft cheese)
2 tbsp full-fat Greek yoghurt
3 tbsp coconut cream
15-30 drops Stevia (to taste)
1 medium free-range egg
sugar-free Madagascan Vanilla essence
P.S. We recommend using organic ingredients wherever possible.
Whatever you want...nuts, berries, coconut flakes, cream, 85% cocoa dark chocolate...
Decorate and enjoy with organic cream or just as it comes.
*adapted from an original recipe by Sarah Wilson in I Quit Sugar