Low-carb chocolate coffee muffins

Ingredients for 1 servings:

• 100 g dark chocolate with xylitol (Xukkolade)
• 80 g butter
• 100 g xylitol (sugar substitute)
• 4 eggs, separated
• 2 tsp coffee powder, instant and
• 2 tbsp water, hot or 2 tbsp strong coffee
• 200 g ground almonds
• 60 g almonds, chopped or flaked
• 1 tsp. baking soda
• some rum

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Chocolate Mocca without flour, with Xucker, makes approx. 12 pieces.

Beat the egg whites with a pinch of salt until stiff peaks form and chill. Melt 100g of dark chocolate over a bain-marie. Beat 80g of butter with 100g of xylitol until creamy. Gradually add the egg yolks and whisk, whisk, whisk. Then add about 2 tablespoons of strong coffee and stir in the melted chocolate. Mix 200g of ground almonds with 60g of chopped or flaked almonds and a little baking soda and gradually add to the mixture, but not all at once. Then fold in the beaten egg whites. Pour the mixture into muffin cups and bake at 180°C (top/bottom heat) for 20-25 minutes. This time is for a standard steel muffin pan. The paper cups shown in the photo, without a baking sheet, which also hold a bit more, will naturally take longer, so do the skewer test. Then remove them from the oven immediately and drizzle with rum while they’re still hot. 1-2 teaspoons per muffin should be enough!