Ingredients
1/2 cup coconut flour
1/4 cup unsweetened cocoa powder
4 large eggs, room temperature
1/2 cup unsweetened almond milk (or coconut milk)
1/3 cup erythritol or monk fruit sweetener
1/2 cup melted butter
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt
Instructions
Preheat oven to 350°F (177°C)
Line a 12-cup muffin tin with paper liners or grease thoroughly
In a bowl, whisk together coconut flour, cocoa powder, baking powder, and salt
In another bowl, beat eggs until frothy. Stir in almond milk, sweetener, melted butter, and vanilla extract
Gradually add dry ingredients to the wet mixture, stirring gently until just combined—avoid overmixing to maintain a tender crumb
Divide batter evenly among prepared muffin cups, about 2/3 full each
Bake for 20 minutes or until a toothpick inserted comes out clean
Allow muffins to cool slightly before serving
Notes
Avoid overmixing to prevent a dense texture
Substitute almond milk with coconut milk for a more tropical flavor
These muffins can be stored in an airtight container at room temperature for 2-3 days or frozen for up to 3 months
- Prep Time: 15
- Cook Time: 20
- Category: Desserts
- Method: Baking
- Cuisine: Fusion (Keto/Paleo)
- Diet: Keto, Paleo
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 0g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 62mg