Low-carb chocolate muffins with blackberry cream

Ingredients for 1 servings:

• 2 eggs
• 100 g xylitol (sugar substitute)
• 80 ml oil
• 140 g hazelnuts, ground
• Vanilla
• 60 g baking cocoa
• 0.33 pack of baking powder or 1 tsp baking soda
• 125 g yogurt (10% fat)
• 250 ml whipped cream
• 2 tsp instant gelatin, cold soluble or 1 pack cream stiffener
• Vanilla
• 200 g blackberries
• 12 blackberries for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

incredibly chocolatey and moist, makes 12 pieces

Beat the eggs, sugar, and oil until frothy, add the vanilla, and stir in the cocoa. Then add the nuts mixed with the baking powder or baking soda. Finally, stir in the yogurt. Pour the batter into a muffin tin and bake at 180°C for about 25-30 minutes. Remove from the oven and let cool. Whip the cream until stiff. Make sure it’s cold, otherwise you’ll quickly end up with butter. While the cream begins to stiffen, drizzle in the gelatin powder or cream stabilizer. Fold the blackberries into the cream, place on the muffins, and garnish with a blackberry.