Sugar Free Chocolate Muffins (low carb)

These muffins are made with coconut flour, which is grain free, full of fibre and impossibly good for you. I adore coconut flour and love baking with it – check out these low carb waffles, my coconut blondies, a family favourite, or these cheese thyme crackers which go very well with a glass of Chardonnay. Unlike wheat flour, which is essentially glucose and will spike your blood sugar, coconut flour is a versatile low carb baking alternative.

The icing on top of the muffins is entirely optional. Personally, I am not a big fan of icing; I’m all about a moist, satisfying cake with gooey chocolate chips. But this is not just about me! I realise that there are people out there that feel about icing just the way I feel about chocolate. Two of them live in my house. You icing fiends out there, this one is delicious. My children have vouched for it.

INGREDIENTS :

• 4 large or 5 medìum eggs
• 25 g / 1/4 cup coconut flour
• 60 ml / 1/4 cup coconut oìl or butter (softened)
• 4 tbsp cocoa powder
• 1 tsp bakìng powder
• 1 tsp cìnnamon
• 1 tsp vanìlla extract
• 4 tbsp granulated sweetener
• 1/2 bar / 50 g dark chocolate chopped (ì used a 90% varìety)

For the ìcìng

• 1/2 bar 50 g dark chocolate, melted
• 3 tbsp double cream
• 1/4 cup powdered erythrìtol
• 2 tbsp 30 g butter

Instructions :

1. Heat your oven to 175 Celsius / 350 Fahrenheit
2. Mix your wet ingredients - eggs and coconut oil/butter, then add your dry ingredients - cocoa powder, baking powder, coconut flour, vanilla extract and erythritol (or your sweetener of choice).
3. At the end, stir in your 50 g of chopped chocolate.
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get full recipes : sugarfreelondoner.com

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