Chocolate muffins with cocoa nibs

Ingredients for 1 servings:

• 140 g butter, soft
• 140 g xylitol (sugar substitute)
• 2 pinches of Himalayan salt
• 1 lemon zest
• ½ tsp vanilla powder
• 5 eggs
• 100 g almond flour
• 1 g xanthan gum
• 1 packet of baking powder
• 15 g cocoa powder
• 80 g ground almonds
• 50 g cocoa nibs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

gluten-free, low carb, makes 12 servings

Cream the butter until it forms peaks. First, stir in the Xanthan gum, salt, lemon zest, and vanilla powder, then the eggs, one at a time, and beat until fluffy. Mix the flour, xanthan gum, baking powder, cocoa powder, and ground almonds and stir briefly. Fold the cocoa nibs into the batter with a spoon. Line a muffin tin with paper cases and spread the batter evenly. Bake in a preheated oven at 160°C (convection oven) for 30 minutes. Tip: Simple, thin paper cases are best for baking because they are easy to remove without half the muffin sticking to the paper. Stiffer, perhaps colored, cases are great for serving. The muffins are perfect for freezing.