|5 min||25 min||10|
|1/3 cup||Coconut flour|
|1 cup||Almond flour/meal, Bob's Red Mill|
|1/3 cup||Cacao powder, raw (unsweetened)|
|80 gm||Swerve Sweetener, granular (or erythritol)|
|1 tsp||Baking soda|
|2 tsp||Cream of tartar, McCormick|
|1/3 cup||Dark chocolate (roughly chopped)|
|1/2 tsp||Stevia sweetener, powder|
|2 tbsp||Coconut milk (or heavy cream)|
|4 large egg||Egg yolk|
Add the liquid stevia, eggs, coconut milk and mix well.
In a separate bowl, sift the coconut flour, almond flour, and cacao powder. Add the Swerve, cinnamon, baking soda, and cream of tartar. Mix well. Add to processor and process until well combined.
Roughly chop the chocolate and add to the mixture. Reserve a few pieces for topic.
Scoop the muffin batter into a silicone muffin pan or a regular muffin pan lined with paper cups greased with a small amount of coconut oil or ghee.
Top with the reserved chocolate pieces and place in the oven. Bake for about 25 minutes or until the tops are crispy and the muffins are firm.
Remove from the oven and let the muffins cool on a rack before serving. Keep at room termerature covered with a kitchen towel for up to three days or place in an airtight container and refrigerate for longer.