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Name: Coffee and Hazelnut Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: F1/4or the Muffins; 3 each Large Eggs; 1/4 cup Strong Coffee; 1/4 cup Powdered Eryhritol Sweetener; 1/3 cup Unsalted butter softened to room temperature; 2 tablespoons Hazelnut Oil; 2 tablespoons Ground Flaxseed or Ground Chia Seeds; 1/4 cup Coconut flour; 1/3 cup Toasted hazelnuts ground; 1/2 teaspoon Baking soda; 1/2 teaspoon Baking powder; 1/4 teaspoon Himalayan pink salt; 1 teaspoon Cinnamon; For the Frosting; 1/2 cup Heavy cream; 1/4 cup Powdered Erythritol Sweetener; 1/2 cup Full fat-cream cheese; 2 tablespoons Instant Coffee mixed with 2 Tbls water; 1 teaspoon Vanilla extract

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INGREDIENTS

F1/4or the Muffins
3 each Large Eggs
1/4 cup Strong Coffee
1/4 cup Powdered Eryhritol Sweetener
1/3 cup Unsalted butter ; softened to room temperature
2 tablespoons Hazelnut Oil
2 tablespoons Ground Flaxseed or Ground Chia Seeds
1/4 cup Coconut flour
1/3 cup Toasted hazelnuts ; ground
1/2 teaspoon Baking soda
1/2 teaspoon Baking powder
1/4 teaspoon Himalayan pink salt
1 teaspoon Cinnamon
For the Frosting
1/2 cup Heavy cream
1/4 cup Powdered Erythritol Sweetener
1/2 cup Full fat-cream cheese
2 tablespoons Instant Coffee ; mixed with 2 Tbls water
1 teaspoon Vanilla extract

INSTRUCTIONS

Preheat the oven to 350 degrees.

Line a 6-cup muffin tin, or a 12-cup muffin tin with silicone or paper cups and set aside.

Whisk the eggs, coffee, and powdered erythritol sweetener together in t a large bowl. Add all the remaining muffin ingredients to the bowl and whisk until thoroughly mixed.

Divide the batter among the prepared cups and bake for about 18 to 20 minutes (less if using 12-cup muffin tin), or until a toothpick inserted in the center of the cups comes out clean.

Transfer the muffins to a wire rack and let them cool to room temperature.

Whisk together all the frosting ingredients until creamy and smooth and frost the cooled muffins. Sprinkle the muffins with the remaining 2 tablespoons ground toasted hazelnuts and serve.

Note: The muffins will keep in an airtight container in the refrigerator up to three days or you may freeze the muffins - without the frosting) for up to two months.

NOTES

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Coffee and Hazelnut Muffins

F1/4or the Muffins
3 each Large Eggs
1/4 cup Strong Coffee
1/4 cup Powdered Eryhritol Sweetener
1/3 cup Unsalted butter softened to room temperature
2 tablespoons Hazelnut Oil
2 tablespoons Ground Flaxseed or Ground Chia Seeds
1/4 cup Coconut flour
1/3 cup Toasted hazelnuts ground
1/2 teaspoon Baking soda
1/2 teaspoon Baking powder
1/4 teaspoon Himalayan pink salt
1 teaspoon Cinnamon
 For the Frosting
1/2 cup Heavy cream
1/4 cup Powdered Erythritol Sweetener
1/2 cup Full fat-cream cheese
2 tablespoons Instant Coffee mixed with 2 Tbls water
1 teaspoon Vanilla extract

Preheat the oven to 350 degrees.

Line a 6-cup muffin tin, or a 12-cup muffin tin with silicone or paper cups and set aside.

Whisk the eggs, coffee, and powdered erythritol sweetener together in t a large bowl.  Add all the remaining muffin ingredients to the bowl and whisk until thoroughly mixed.

Divide the batter among the prepared cups and bake for about 18 to 20 minutes (less if using 12-cup muffin tin), or until a toothpick inserted in the center of the cups comes out clean.

Transfer the muffins to a wire rack and let them cool to room temperature.

Whisk together all the frosting ingredients until creamy and smooth and frost the cooled muffins.  Sprinkle the muffins with the remaining 2 tablespoons ground toasted hazelnuts and serve.

Note:  The muffins will keep in an airtight container in the refrigerator up to three days or you may freeze the muffins - without the frosting) for up to two months.

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Nutrition

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Serving Size: 1 Serving (141g)
Recipe Makes: 6 Servings

Calories: 528
Calories from Fat: 488 (92%)

Amt Per Serving		% DV

	Total Fat 54.2g	72 %
	Saturated Fat 30.9g	154 %
	Monounsaturated Fat 17g
	Polyunsanturated Fat 2.8g
Cholesterol 187.4mg		58 %
Sodium 9153.2mg		316 %
Potassium 269.6mg		7 %
Total Carbohydrate 7.7g		2 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 3.5g
Protein 6.7g		10 %
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.

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Calories per serving: 528

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