These are delicious! But they are a treat 🙂 There are two ways you can make these. 1. Low-carb using super low sugar chocolate or sugar-free chocolate and sweetened only with stevia (not rice malt syrup) and 2. Using rice malt syrup to sweeten and a chocolate that isn’t as dark/bitter. I have included the nutritional panel for both options. Please note that if you use Pure Harvest rice malt syrup – this is GLUTEN FREE.

Ingredients:

Dry Ingredients:

 

  • 1 Cup almond flour
  • 1 Cup coconut flour
  • 1 Cup protein powder (I use Bioflex WPC available here)
  • Stevia to taste
  • 2 Tbsp. raw cacao powder
  • Pinch of pink salt
  • 1 tsp. bicarb soda
  • OPTIONAL 1/3 cup rice malt syrup

Wet Ingredients:

  • 8 Eggs
  • 150g unsalted butter, melted
  • 1 1/2 cups milk kefir (OR 3/4 cup your choice of milk and 1/3 cup sour cream)
  • 2 tsp. vanilla extract or vanilla bean paste120g dark chocolate, chopped (the darker the better)
    Slivered almonds for topping (OPTIONAL)

Method:

  • Preheat oven to 180C and line a muffin tray with patty pans or use oil spray ( I use coconut oil) to grease them up.
  • Combine dry ingredients in a large bowl.
  • In a separate bowl combine wet ingredients.
  • Make a well in the centre of the dry ingredients and add the wet. Mix until well combined. If mixture is too dry, add a little more kefir/milk.
  • Spoon mixture into muffin tray holes so they are about 1/2 full.
  • Top with about a tsp. of chocolate.
  • Add a little more batter so the chocolate is covered.
  • Bake for 15 – 20 minutes or until done.
  • Remove from oven and allow to cool slightly in the tray before removing onto a wire rack.

 

 

 

 

Lower Carb

Higher Carb

 

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