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Flourless chocolate muffins (low carb)

updated

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Ingredients for 1 servings:

  • 250 g beans, red or white from the can
  • 3 eggs
  • 100 g quark
  • 2 tbsp, levelled cocoa powder
  • 1 ½ tsp baking powder
  • 70 g raw cane sugar or stevia or sweetener
  • Butter for the mold or paper baking cups
  • 50 ml cream
  • 1 tbsp curd
  • n. B. sugar
  • n. B. Cherry(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Simple, delicious, moist—and all without flour, just with beans. Makes about 8 pieces.

Preheat the oven to 180°C. Drain the beans and puree them with the eggs. Then add the remaining ingredients and mix again. Grease a muffin tin or line it with paper baking cups and fill with the batter. Bake for about 35 minutes. I made a topping for the top: Whip about 50 ml of cream until stiff, mix with 1 tablespoon of quark, and sweeten to taste. Place a cherry on top for a decorative touch.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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