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Prep Time: 10 mins
Cook Time: 24 mins
Servings: 12 muffins
INGREDIENTS
3/4 cup of Sugar Free Chocolate Chips
4 oz of melted Butter, unsalted
3 oz of Heavy Cream
3/4 cup of Sugar Free Maple Syrup
6 eggs
2 tbsp of Erythritol
1 tsp of Baking Powder
3/4 cup of coconut flour
DIRECTIONS
1. Heat up the oven to 355F
2. Using a stand mixer, add all ingredients with the exception of chocolate chips. Mix for 3 minutes on medium speed, until well combined. Let mixture sit for 2 minutes. This will make the coconut flour to absorb the moisture.
3. Mix once more on the same speed for one minute, or until no more lumps, then pour the chocolate chips. Mix to combine.
4. Line 12 muffin tin with cupcake papers and evenly distribute the mix into muffin tins.
5. Bake in the oven for 20-25 minutes or until tops are beginning to brown and a toothpick inserted in the muffin comes out clean.
6. Let cool for 10 minutes on a wire rack.
––––––––
Nutrition per servings:
Calories: 232g
Carbs: 10g
Protein: 3g
Fats: 17 g
