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Low-carb chocolate muffins with coconut oil

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Ingredients for 1 servings:

  • 3 eggs
  • 70 g almonds, ground
  • 60 g coconut oil, alternatively butter
  • 1 tsp baking powder
  • 1 pinch of salt
  • 2 tbsp, heaped xylitol (sugar substitute)
  • 2 tbsp, heaped cocoa powder
  • 1 tbsp almonds, chopped
  • 2 tbsp walnut kernels, chopped
  • some bitter almond oil, to taste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Recipe for 6 large muffins

Preheat oven to 170°C. Melt coconut oil in a saucepan. Separate the eggs and whisk the egg whites. Whisk the egg yolks and slowly add the coconut oil. Add the remaining ingredients and mix well. Finally, fold the beaten egg whites into the mixture and pour into muffin cups. This batter makes enough for 6 large muffins. I use paper baking cups and a muffin tray. Bake the muffins for 15-20 minutes. After baking, let them cool in the oven with the oven door slightly ajar.

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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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