Preheat the oven to 350 °F (175 °C).
Line a mini muffin pan with paper liners.
In a small bowl, mix the coconut flour with cocoa powder.
In a medium bowl, whisk together eggs, cream, erythritol and stevia extract until well mixed.
Combine the flour mixture and the egg mixture and whisk until smooth.
Scoop the batter into each mini muffin cup.
Bake for some 10–15 minutes, or until a stick inserted in the middle of the muffin comes out almost dry. Be careful not to over-bake the muffins.
Let cool and serve.
Adapted from http://www.lowcarbsosimple.com/chocolate-mini-muffins/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (23g)|
|Recipe Makes: 22 Servings|
|Calories from Fat: 56 (69%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 45.5mg||14 %|
|Sodium 36.5mg||1 %|
|Potassium 79.2mg||2 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 3.7g|
|Protein 2g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 81
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!