Chocolate almond muffins

Ingredients for 1 servings:

• 100 g chocolate (dark)
• 100 g butter, if necessary lactose-free
• 100 g sweetener (erythritol) or 80 g sugar
• 100 g almond(s), grated or defatted almond flour
• 20 g almonds, chopped
• ¼ pack of cream of tartar baking powder
• 2 eggs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Gluten-free, low-carb, lactose-free, for 6-10 muffins

This amount is enough for about 6-10 muffins. Melt the chocolate and butter in a double boiler. Preheat the oven to 160°C (top/bottom heat). Mix the erythritol/sugar with the almond flour/ground almonds, the chopped almonds, and the baking powder. Add the eggs and mix well with a mixer. While stirring, pour in the melted chocolate-butter mixture. If you’re not using paper bags or silicone muffin cups, grease them well (I personally use silicone cups and can’t comment on the stickiness in paper bags or other cups; the muffins came out perfectly from the silicone cups). Pour the batter into 6-10 muffin cups and bake in the preheated oven for about 25 minutes. Let the muffins cool slightly in the cups before turning them out. FYI: Erythritol is a sugar substitute made from sugar alcohols, without any calories or carbohydrates usable by our bodies. It is about 70% as sweet as sugar. Defatted almond flour is essentially a waste product from almond oil production and consists of the ground press cake that remains after the almond oil has been pressed out. Both are available online. If you don’t want to skimp on fat and carbohydrates, simply use ground almonds and regular sugar.