Muffin al Cioccolato – Chetogenici e low carb
Chocolate Muffins, fantastic as a snack or breakfast, strictly ketogenic, low carb and gluten free.
Ingredients
50g of Almond Flour
50g of Coconut Flour
200ml of heavy cream
3 eggs
50g of Butter (melted)
20g of Cocoa powder
150g of Erythritol
10 drops of Liquid Chocolate Stevia
1/2 tsp of yeast
1 pinch of salt
- Times
- Preparation: 15 min
- Cooking: 40 min
- Total: 55 min
- Servings
- Total servings: 8
- Portion: 1 muffin
- Nutrition label
- Carbs: 8.3/25g
- Proteins: 5.6/100g
- Fats: 20.8/167g
- Show nutrition label
Directions
- 1
In a container, add the cream, eggs, melted butter, erythritol, and liquid stevia.
Mix with an electric whisk until it becomes homogeneous.
- 2
In a container sift the coconut flour, almonds and cocoa, and add the yeast and a pinch of salt.
- 3
Separate the mixture into about 8 muffing molds of medium size.
- 4
Bake in the oven at 350° (180° celsius) for 35-40 minutes.